Argentine Beef Empanadas with Classic Carne Filling

Published: February 23, 2026
Jimmy JohnsonJimmy Johnson
Categories: Beef, Latin American, Appetizers & Snacks
Tags: Comfort Food, snack, Beef, Appetizer, Baked, Fried, Argentine, Empanada
A professional, appetizing food photography shot of Argentine Beef Empanadas with Classic Carne Filling. Golden baked empanadas on a rustic wooden board, one empanada torn open to show the spiced ground beef, chopped hard-boiled egg, and green olive pieces inside. Visible ingredients: ground beef, onion, chopped olives, sliced hard-boiled egg, paprika, cumin. Style: Argentine cuisine, rustic comfort food, warm natural lighting, shallow depth of field, restaurant-quality presentation with a small bowl of chimichurri or hot sauce on the side. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Beef Empanadas

These Argentine beef empanadas are one of my favorite classic comforts — warm pockets of spiced ground beef, soft bits of hard-boiled egg, and briny green olives tucked into a crisp pastry. They’re party-perfect, nostalgia-inducing, and endlessly adaptable: bake them for a lighter finish or fry them for the extra-crispy, golden result that everyone fights over.

The filling is straightforward and full-flavored: sautéed onion and garlic, browned beef simmered with paprika and cumin, then mixed with chopped eggs and olives. Learning to fold and crimp empanadas is half the fun — I’ll walk you through a simple method so your first batch comes out beautiful.

Ingredients

  • 12 pieces Empanada dough discs (store-bought or homemade)
  • 1 lb Ground beef (80/20)
  • 1 piece Yellow onion, finely chopped
  • 2 pieces Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 1/4 cup Green olives, pitted and chopped
  • 2 pieces Hard-boiled eggs, chopped
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped
  • 1 piece Egg (for egg wash), beaten
  • 2 cups Vegetable oil (for frying, optional)

Instructions

  1. Bring a small pot of water to a boil and cook the eggs for 9 minutes for firm yolks. Transfer to ice water, peel, and chop when cool.

  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.

  3. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Stir in the tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Add a splash of water if the mixture seems dry and simmer 2–3 minutes to meld flavors.

  4. Remove the pan from heat and let the filling cool for 5 minutes. Stir in the chopped hard-boiled eggs, chopped olives, and parsley. Taste and adjust seasoning.

  5. Preheat the oven to 400°F (200°C) if baking. Place a dough disc on a work surface, spoon about 2 tablespoons of filling into the center, leaving a border around the edge. Brush the edge with a little beaten egg, fold the disc over to form a half-moon, and press the edges to seal.

  6. Crimp the edges by pressing with a fork or fold a simple repulgue (twist) pleat along the edge to seal. Place assembled empanadas on a baking sheet lined with parchment. Brush each with the beaten egg for a shiny golden finish.

  7. To bake: bake empanadas for 18–22 minutes until deep golden brown. To fry: heat vegetable oil in a deep skillet to 350°F (175°C) and fry empanadas 2–3 minutes per side until golden and crisp, then drain on paper towels.

  8. Serve hot, optionally with chimichurri, hot sauce, or a simple salad. Empanadas are best eaten warm and fresh.

Tips & Notes

  • Don't overfill the discs — about 2 tablespoons keeps the edges manageable and prevents leaking.
  • Cool the filling slightly before assembling so the dough doesn't become soggy or tear.
  • If you want to freeze for later, assemble uncooked empanadas, freeze on a tray until firm, then store in a bag; bake from frozen adding a few extra minutes.
  • For a traditional touch use green Manzanilla or Spanish olives and smoked paprika (pimentón) if you can find it.