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Intermediate

Empanadas de Carne

Classic beef empanadas with a juicy, spiced filling. A national treasure.

Prep: 45 min
Cook: 25 min
Servings: 12 empanadas

Ingredients

  • 500g ground beef
  • 2 large onions, diced
  • 2 hard-boiled eggs, chopped
  • 1/2 cup green olives, sliced
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp chili flakes
  • Salt and pepper to taste
  • 12 empanada discs
  • 1 egg for egg wash

Instructions

1

Sauté onions in oil until translucent, about 10 minutes.

2

Add ground beef and cook until browned, breaking up chunks.

3

Add paprika, cumin, chili flakes, salt, and pepper. Cook 5 more minutes.

4

Remove from heat and let cool completely.

5

Once cool, fold in chopped eggs and olives.

6

Place 2 tablespoons of filling in center of each disc.

7

Fold and seal edges with a fork or traditional repulgue.

8

Brush with beaten egg.

9

Bake at 200°C (400°F) for 20-25 minutes until golden.

Chef's Tips

  • The filling must be completely cool before assembling
  • Don't overfill - leave room to seal properly
  • Traditional empanadas use beef fat (grasa de pella) for extra flavor