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Savory Argentinian Empanadas Recipe Easy Homemade Spiced Beef and Olives

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These savory Argentinian empanadas feature a flaky homemade dough filled with spiced beef and briny olives, delivering a comforting and flavorful snack or meal.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 3/4 cup (180 ml) cold water, plus extra if needed
  • 1 large egg, beaten (for egg wash)
  • 1 pound (450 g) ground beef (80% lean preferred)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (75 g) green olives, pitted and chopped (Castelvetrano or Manzanilla recommended)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60 ml) beef broth or water
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Make the Dough: In a large bowl, combine sifted flour and salt. Add cold, cubed butter and rub into flour with fingertips or pastry cutter until mixture resembles coarse crumbs, about 5 minutes.
  2. Add Water: Gradually pour in cold water, mixing gently until dough just comes together. Add more water if dry. Form dough into ball, flatten into disk, wrap in plastic, and refrigerate at least 30 minutes.
  3. Prepare the Filling: Heat 1 tablespoon oil in large skillet over medium heat. Cook chopped onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Cook the Beef: Add ground beef, breaking up with spatula. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
  5. Season the Filling: Stir in smoked paprika, cumin, red pepper flakes (if using), salt, and pepper. Pour in beef broth or water, reduce heat, and simmer until most liquid evaporates, about 5 minutes. Remove from heat and mix in olives and parsley. Let cool slightly.
  6. Roll Out the Dough: Lightly flour work surface and roll dough to about 1/8-inch (3 mm) thickness. Cut circles about 6 inches (15 cm) in diameter.
  7. Fill the Empanadas: Place heaping tablespoon of filling in center of each dough circle. Avoid overfilling.
  8. Seal the Edges: Moisten edges with water. Fold dough over to form half-moon shape. Press edges firmly and crimp with fork or fold edges in rope-like pattern.
  9. Apply Egg Wash: Place empanadas on parchment-lined baking sheet. Brush each with beaten egg for golden crust.
  10. Bake: Preheat oven to 400°F (200°C). Bake empanadas 20-25 minutes until golden brown and crisp.
  11. Cool & Serve: Let empanadas cool 5 minutes before serving. Serve warm with chimichurri or fresh salad.

Notes

Keep butter cold and avoid overworking dough for flaky crust. Drain excess fat from beef to prevent soggy filling. Rotate baking sheet halfway through baking for even browning. Dough can be refrigerated up to 24 hours before use. Empanadas freeze well after baking; reheat in oven for best texture.

Nutrition

Keywords: empanadas, Argentinian empanadas, spiced beef empanadas, homemade empanadas, savory pastry, beef and olive filling

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