Crispy Beef Empanadas with Olives and Egg (Argentinian Style)

These Crispy Beef Empanadas are the ultimate hand-held comfort food—golden, flaky pastry filled with savory beef, sweet peppers, green olives, and a chopped boiled egg. Fried until perfectly crisp, they’re rich in flavor and rooted in South American tradition. Whether you’re hosting a party, meal prepping, or simply craving something hearty and homemade, these empanadas deliver.

What Are Empanadas?

Empanadas are savory turnovers popular throughout Latin America and Spain. Made by folding dough around a flavorful filling—usually meat, cheese, or vegetables—they can be baked or fried. This version features a classic Argentinian-style filling of beef, red pepper, onions, green olives, and hard-boiled egg, all encased in a lard-based dough that fries up golden and crisp.

Why Everyone Will Love This Recipe

• Crispy, golden exterior with a juicy, seasoned filling.
• Perfectly portable—great for lunchboxes, picnics, or parties.
• Customizable: swap fillings based on your taste or leftovers.
• Traditional flavor with an easy-to-follow dough recipe.
• Make ahead and freeze for a quick snack anytime.

Cooking Tips

1. Chill the dough to make it easier to roll and shape.
2. Don't overfill the empanadas—too much filling can cause leaks when frying.
3. Make tight seals and pleats to prevent opening during frying.
4. Use neutral oil for frying like canola or sunflower for best results.
5. Let filling cool before assembling to avoid soggy dough.

Frequently Asked Questions

Can I Bake These Instead of Frying?

Yes! Brush with egg wash and bake at 400°F (200°C) for 20–25 minutes or until golden brown.

What’s the Best Cut of Beef to Use?

Ground beef works great, but finely chopped skirt or sirloin steak adds texture and flavor.

Can I Make the Dough Ahead of Time?

Absolutely. Wrap tightly in plastic wrap and refrigerate for up to 2 days.

Can I Make Mini Empanadas for Parties?

Absolutely! Use a smaller cutter (about 3–4 inches in diameter) to create bite-sized empanadas. They’re perfect for appetizers, party platters, or tapas nights—just adjust the filling amount and reduce frying time slightly.

What Dips Pair Well with Empanadas?

Try chimichurri, spicy mayo, or a simple garlic yogurt sauce.

How to Freeze

Freeze uncooked empanadas on a tray, then transfer to a freezer bag. Store for up to 2 months. Fry or bake directly from frozen—no need to thaw.

How to Store

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F to restore crispiness.

How To Make Beef Empanadas

Step 1

Step 1

Make the Dough:
In a bowl, combine flour, lard, salt, vinegar, and water. Mix and knead until smooth. Wrap in plastic wrap and chill for 30 minutes.

Make the Dough:
In a bowl, combine flour, lard, salt, vinegar, and water. Mix and knead until smooth. Wrap in plastic wrap and chill for 30 minutes.

Step 2

Step 2

Prepare the Filling:
In a skillet, heat lard and olive oil. Sauté onions and bell peppers until soft. Add beef and cook until browned. Season with oregano, cumin, salt, and pepper. Remove from heat and stir in olives and boiled egg. Let cool.

Prepare the Filling:
In a skillet, heat lard and olive oil. Sauté onions and bell peppers until soft. Add beef and cook until browned. Season with oregano, cumin, salt, and pepper. Remove from heat and stir in olives and boiled egg. Let cool.

Step 3

Step 3

Roll the Dough:
On a floured surface, roll dough to 1.5 mm thickness. Cut out 12 cm (5-inch) discs using a round cutter.

Roll the Dough:
On a floured surface, roll dough to 1.5 mm thickness. Cut out 12 cm (5-inch) discs using a round cutter.

Step 4

Step 4

Assemble the Empanadas:
Place a spoonful of filling in the center of each disc. Fold in half and seal the edges tightly. Pleat or crimp the edges to create the classic empanada look.

Assemble the Empanadas:
Place a spoonful of filling in the center of each disc. Fold in half and seal the edges tightly. Pleat or crimp the edges to create the classic empanada look.

Step 5

Step 5

Fry:
Heat oil in a deep pot to 350°F (175°C). Fry empanadas in batches until golden brown and crisp, about 3–4 minutes per side.

Fry:
Heat oil in a deep pot to 350°F (175°C). Fry empanadas in batches until golden brown and crisp, about 3–4 minutes per side.

Step 6

Step 6

Drain and Serve:
Remove with a slotted spoon and place on paper towels. Serve warm with your favorite dipping sauce.

Drain and Serve:
Remove with a slotted spoon and place on paper towels. Serve warm with your favorite dipping sauce.