Beef Empanadas

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Published February 4, 2026  ·  ⭐ 3.5 (10 reviews)

Prep	Cook	Total	Yield
1 hr	25 min	2 hr	16 empanadas

Difficulty: Medium

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Ingredients

Pastry

• 400 g plain flour
• 1½ tsp fine sea salt
• 1 tsp smoked paprika
• 130 g lard or cold unsalted butter, cubed
• 1 large egg
• 100–120 ml ice-cold water

Beef Picadillo Filling

• 400 g beef mince (20% fat)
• 1 medium onion, finely diced
• 1 red pepper, finely diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp chilli flakes
• 100 g green olives, roughly chopped
• 2 hard-boiled eggs, chopped
• 2 tbsp raisins
• Salt and pepper

Finish

• 1 egg, beaten for egg wash

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Steps Overview

1. Make and chill the pastry
2. Cook and cool the picadillo filling
3. Roll pastry, cut circles, fill and fold
4. Crimp the repulgue (decorative rope edge)
5. Egg wash and bake until golden

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Step-by-Step

1. Make the pastry

Combine flour, salt, and paprika. Rub in the cold fat until the mixture resembles coarse crumbs. Mix egg and enough ice water to bring the dough together. Divide into two discs, wrap, and refrigerate for 30 minutes.

2. Cook the filling

Brown the beef in a hot pan, breaking it up. Add onion and pepper; cook 8 minutes. Add garlic and spices; cook 2 minutes. Remove from heat. Stir in olives, hard-boiled eggs, and raisins. Season generously. Cool completely.

3. Roll and cut

On a floured surface, roll the pastry to 3 mm thick. Cut 14–16 cm circles using a bowl or cutter.

4. Fill and seal

Place 2–3 tbsp of filling in the centre of each disc. Fold the pastry over to form a half-moon, pressing the edges together firmly. To crimp: fold and twist small sections of the edge over on itself repeatedly to create a rope pattern (repulgue). Or simply press with a fork.

5. Bake

Place on lined baking sheets. Brush with egg wash. Bake at 200 °C for 22–25 minutes until deep golden brown. Rest 5 minutes before eating — the filling is very hot.

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Notes

• Cool the filling completely before filling — warm filling steams the pastry and makes it soggy.
• The raisins and olives are traditional Argentine inclusions and essential for the sweet-savoury balance.
• Empanadas freeze beautifully unbaked — freeze on a tray, then bag. Bake from frozen at 190 °C for 30 minutes.
• Serve with chimichurri or a simple tomato salsa.