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Empanadas de Carne

Authentic Argentine beef empanadas with a savory, slightly sweet filling. A national culinary treasure.

Prep: 45 min
Cook: 25 min
Serves: 12 empanadas
Intermediate

Ingredients

  • 500g ground beef or finely diced beef
  • 2 large onions, finely diced
  • 2 green onions, chopped
  • 2 hard-boiled eggs, chopped
  • 12 green olives, sliced
  • 2 tablespoons sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 3 tablespoons beef fat or oil
  • 12 empanada discs (or homemade dough)
  • 1 egg for egg wash

Instructions

  1. 1Heat the beef fat in a large pan over medium heat.
  2. 2Add onions and cook until soft and translucent, about 10 minutes.
  3. 3Add the beef and cook, breaking it up, until browned.
  4. 4Stir in paprika, cumin, oregano, salt, and pepper. Cook for 2 minutes.
  5. 5Remove from heat and let cool completely. Stir in green onions, eggs, and olives.
  6. 6Place a spoonful of filling in the center of each disc.
  7. 7Fold in half and seal edges by pressing with a fork or making a repulgue (traditional crimp).
  8. 8Place on a baking sheet, brush with egg wash.
  9. 9Bake at 200°C (400°F) for 20-25 minutes until golden brown.

Pro Tips

  • 💡The filling must be completely cold before assembling
  • 💡Don't overfill—they'll burst open
  • 💡Traditional empanadas include raisins, but it's optional
  • 💡For crispier empanadas, fry instead of baking

Perfect Pairing

Wine

Torrontés or light Malbec

Serve With

  • Chimichurri
  • Salsa criolla
  • Simple green salad
Empanadas de Carne | VACA.AR