Savory Argentinian Empanadas Recipe Easy Homemade Spiced Beef and Olives

“You know, my first taste of these savory Argentinian empanadas happened in the most unexpected way—at a dusty roadside market stall in Buenos Aires, where a gruff vendor handed me one wrapped in paper, insisting I try it before I even paid. The warm, fragrant pastry cracked open to reveal spiced beef mingling with briny olives, and honestly, I was hooked right then and there. I wasn’t even sure what empanadas really were, but that first bite sparked a craving I couldn’t shake.”

Fast forward a few years, and my kitchen looks like a mini Argentinian eatery every time I make these empanadas. I mean, the dough might get a little sticky sometimes (like that one Tuesday when my phone buzzed mid-rolling), but the final product always brings a smile to my face and a chorus of “more, please” from friends.

Maybe you’ve been there—searching for that perfect mix of flaky crust and hearty filling that feels like a little taste of a faraway place. These savory Argentinian empanadas with spiced beef and olives are exactly that kind of comfort food, with just enough kick and soul to make you feel like you’ve traveled without leaving your kitchen. Let me tell you why these little pockets of goodness have stuck with me and why they might soon become your new favorite snack or meal too.

Why You’ll Love This Recipe

After countless trials, tweaks, and tastings, this recipe stands out for several reasons that make it a keeper in my kitchen—and hopefully yours.

• Quick & Easy: You can have these empanadas ready to bake in under an hour, perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No need for exotic spices—everything is pantry-friendly, with olives adding that authentic Argentinian twist.
• Great for Any Occasion: Whether you’re hosting a casual potluck or craving a cozy dinner, these empanadas fit right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to love the comforting blend of spiced beef and salty olives.
• Unbelievably Delicious: The crisp, buttery pastry paired with the bold, savory filling is a flavor combo that just works every time.

What sets this recipe apart? It’s the balance of spices—smoky paprika, a hint of cumin—and the subtle tang olives bring, which isn’t in every empanada recipe you find online. Plus, the homemade dough, which I’ve perfected to be flaky yet sturdy enough to handle the juicy filling without sogginess, makes all the difference. Honestly, making these feels like a little culinary adventure that’s super approachable.

If you’ve ever been intimidated by empanadas, this recipe breaks it down simply and shows you how to make them your own. And hey, if you’re like me and sometimes forget an ingredient or two (I once realized halfway through mixing that I was out of olives!), you’ll find easy substitutions that still deliver flavor without fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and satisfying textures without any complicated shopping list. Most of these are pantry staples, and you can find quality olives and beef at your local grocery store or butcher.

• For the Dough:
  • All-purpose flour – 3 cups (360 g), sifted for lightness
  • Unsalted butter – 1/2 cup (115 g), cold and cubed (adds richness and flakiness)
  • Salt – 1 teaspoon
  • Cold water – 3/4 cup (180 ml), plus a little extra if needed
  • Egg – 1 large, beaten (for brushing the empanadas to get a golden crust)
• For the Filling:
  • Ground beef (preferably 80% lean) – 1 pound (450 g)
  • Onion – 1 medium, finely chopped
  • Garlic – 2 cloves, minced
  • Green olives – 1/2 cup (75 g), pitted and chopped (I recommend Castelvetrano or Manzanilla for that perfect briny bite)
  • Smoked paprika – 2 teaspoons (adds a deep smoky flavor)
  • Cumin – 1 teaspoon
  • Red pepper flakes – 1/4 teaspoon (optional, for gentle heat)
  • Salt and freshly ground black pepper – to taste
  • Beef broth or water – 1/4 cup (60 ml), helps keep filling moist
  • Fresh parsley – 2 tablespoons, chopped (for freshness)

Pro tip: If you can’t find green olives, Kalamata olives work in a pinch but have a more intense flavor. Also, I sometimes swap regular flour for half whole wheat to add a bit of nuttiness and extra fiber. For a dairy-free dough, replace butter with coconut oil or a plant-based margarine.

Equipment Needed

• Large mixing bowl – for dough and filling preparation
• Rolling pin – essential for rolling out the dough thinly and evenly
• Large skillet or frying pan – for cooking the beef filling
• Pastry brush – to apply the egg wash (a small brush works perfectly)
• Round cutter or bowl – about 6 inches (15 cm) in diameter, to cut dough circles (a small plate or lid works too)
• Baking sheet – lined with parchment paper to prevent sticking
• Fork or empanada press (optional) – for sealing the edges neatly

Honestly, you don’t need fancy gadgets here. I make do with a wine bottle for rolling and a glass for cutting dough circles when I’m in a pinch. Just make sure your skillet is sturdy enough for even heat distribution. Keeping your butter cold before mixing dough is a trick I swear by—it makes the pastry flaky rather than tough. Oh, and a silicone baking mat can be a budget-friendly alternative to parchment paper if you bake often.

Preparation Method

1. Make the Dough: In a large bowl, combine the sifted flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs. This should take about 5 minutes. (If you overwork it, the dough might get tough, so work quickly.)
2. Add Water: Gradually pour in the cold water, mixing gently with your hand or a wooden spoon until the dough just comes together. If it feels dry, add a tablespoon more water. Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This resting step helps relax the gluten.
3. Prepare the Filling: While the dough chills, heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Cook the Beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
5. Season the Filling: Stir in the smoked paprika, cumin, red pepper flakes (if using), salt, and pepper. Pour in the beef broth or water, reduce heat, and simmer until most of the liquid evaporates, around 5 minutes. Remove from heat and mix in the chopped olives and parsley. Let the filling cool slightly.
6. Roll Out the Dough: Lightly flour your work surface and roll out the dough to about 1/8-inch (3 mm) thickness. Use your round cutter or glass to cut out circles roughly 6 inches (15 cm) in diameter.
7. Fill the Empanadas: Place a heaping tablespoon of filling in the center of each dough circle. Be careful not to overfill—it can make sealing tricky.
8. Seal the Edges: Moisten the edges with a bit of water. Fold the dough over to create a half-moon shape. Press the edges firmly together, then crimp with a fork or fold the edges over in a traditional rope-like pattern if you’re feeling fancy.
9. Apply Egg Wash: Place the empanadas on a parchment-lined baking sheet. Brush each one with the beaten egg to get that beautiful golden crust.
10. Bake: Preheat your oven to 400°F (200°C). Bake the empanadas for 20-25 minutes, or until golden brown and crisp. They should have a nice crunch but not be burnt. (Keep an eye on your oven’s hot spots!)
11. Cool & Serve: Let the empanadas cool for 5 minutes before serving. They taste amazing warm and are perfect with a simple chimichurri or a fresh salad.

Cooking Tips & Techniques

One of the trickiest parts of making empanadas is getting the dough right. I learned the hard way that keeping your butter cold and not overworking the dough makes all the difference. If the dough feels sticky, pop it back in the fridge for a few minutes before rolling.

When cooking the beef filling, don’t rush the browning process. Letting the meat get a nice sear adds depth of flavor. Also, draining excess fat prevents soggy empanadas.

Sealing the edges can be messy—try to keep your hands lightly floured to prevent sticking. If you find your dough tearing, that’s a sign it might be too dry or rolled too thin. A little practice here goes a long way.

For even baking, rotate your baking sheet halfway through to avoid uneven browning. And if you want to multitask, prep the filling a day ahead—it keeps well refrigerated and lets flavors marry beautifully.

Lastly, don’t skip the egg wash; it’s what gives the empanadas that irresistible golden sheen that makes you want to dive in immediately.

Variations & Adaptations

• Vegetarian Option: Swap the beef for sautéed mushrooms and finely chopped walnuts, seasoned with the same spices. Adding a bit of smoked paprika keeps that signature flavor.
• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for those who like it fiery.
• Cheese Lover’s Version: Mix shredded mozzarella or queso fresco into the beef filling for a melty, gooey surprise inside.
• Gluten-Free Dough: Use a gluten-free flour blend designed for pastry. The texture will be slightly different but still delicious.
• Cooking Method: For a lighter option, pan-fry the empanadas in a non-stick pan with a bit of oil until golden instead of baking.

Personally, I once tried adding chopped roasted red peppers to the filling—unexpected but delightful. Feel free to experiment with what you have on hand and make these empanadas truly yours.

Serving & Storage Suggestions

Serve these savory Argentinian empanadas warm, right out of the oven, with a side of tangy chimichurri sauce or a crisp mixed green salad. They also pair wonderfully with a cold glass of Malbec or a simple sparkling water with lemon.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to regain that crispy crust. Avoid microwaving if you want to keep the pastry flaky.

Empanadas also freeze beautifully. After baking and cooling, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat from frozen by baking at 375°F (190°C) for 15-20 minutes.

Flavors tend to deepen overnight, making these empanadas even more satisfying the next day—perfect for meal prep or a grab-and-go snack.

Nutritional Information & Benefits

Each empanada (approximate serving size) contains about 280 calories, with a balanced mix of protein from the beef and healthy fats from the butter and olives. The ground beef provides iron and B vitamins, while the olives add heart-healthy monounsaturated fats and a boost of antioxidants.

This recipe is naturally gluten-containing unless you swap the flour, and contains dairy from the butter and egg wash. For those with allergies, dairy-free and gluten-free adaptations are easy to make without losing much flavor.

From a wellness perspective, these empanadas offer a satisfying, nutrient-dense meal or snack that keeps you full without the empty carbs, especially when paired with fresh veggies or a salad.

Conclusion

These savory Argentinian empanadas with spiced beef and olives are a tasty way to bring a bit of South American flair into your kitchen. They’re approachable enough for everyday cooking but special enough to impress guests or satisfy a serious craving. I love how they balance comfort with bold flavors, and honestly, I keep coming back to this recipe because it reminds me of that bustling market in Buenos Aires and the simple joy of sharing food.

Feel free to tweak the spices, add your favorite fillings, or experiment with cooking methods. And please, let me know how your empanadas turn out—comments and stories make this cooking journey even better. Happy baking and buen provecho!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours before rolling and filling.

What if I don’t have green olives?

Kalamata or black olives can be used instead, but reduce the quantity slightly as they have a stronger flavor.

Can I freeze the empanadas before baking?

Absolutely. Assemble the empanadas, freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the baking time.

How do I prevent the filling from making the dough soggy?

Drain excess liquid from the cooked filling and avoid overfilling the empanadas. The beef broth should be mostly evaporated before filling.

Is there a vegetarian version I can try?

Yes! Use sautéed mushrooms, walnuts, and spices as a hearty filling alternative that keeps the same savory vibe.

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