Argentine Beef Empanadas with Classic Carne Filling
Beef Empanadas
Golden Argentine empanadas filled with savory spiced beef, egg, and olives—baked or fried to crispy perfection.
Nutrition (per serving)
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
- Empanada dough discs (store-bought or homemade):12 pieces
- Ground beef (80/20):1 lb
- Yellow onion, finely chopped:1 piece
- Garlic cloves, minced:2 pieces
- Tomato paste:2 tbsp
- Green olives, pitted and chopped:1/4 cup
- Hard-boiled eggs, chopped:2 pieces
- Olive oil:2 tbsp
- Smoked paprika:1 tsp
- Ground cumin:1/2 tsp
- Dried oregano:1/2 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Fresh parsley, chopped:2 tbsp
- Egg (for egg wash), beaten:1 piece
- Vegetable oil (for frying, optional):2 cups
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
