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Empanadas from Argentina

Empanadas

Argentina's beloved savoury pastries — flaky golden turnovers with spiced fillings and a signature hand-crimped edge. · Argentina

📍 Nationwide ★ 4.5
Last updated Jul 21, 2026 · Reviewed by the WhatWhereVacay editorial team

Argentina's beloved savoury pastries — flaky golden turnovers with spiced fillings and a signature hand-crimped edge.

📹 See Empanadas

AI-generated illustrative footage · Whatwherevacay.com

About Empanadas

Empanadas are baked or fried pastry turnovers filled with a savoury mixture, most classically spiced ground beef with onion, hard-boiled egg and olives. The dough is folded into a half-moon and sealed with a decorative crimp called the repulgue.

The style of that braid often signals what is inside, a handy code at gatherings where many fillings are served together. Empanadas are eaten everywhere in Argentina, from home kitchens to street corners, often with a splash of chimichurri.

🏛️ History & Culture

The empanada travelled to South America with Spanish settlers, its roots reaching back through Galicia to the wider Mediterranean and Moorish world. Each Argentine province developed its own version, differing in filling, size and whether they are baked or fried.

They are a fixture of celebrations, family meals and national holidays, and are so beloved that regional styles are a point of friendly rivalry across the country.

🍳 How to make Empanadas

AI-assisted, not kitchen-tested

Argentine Beef Empanadas

Classic baked Argentine empanadas with a savory minced beef filling, hard-boiled egg, and olives, sealed with a decorative crimp. This recipe uses a homemade wheat pastry for an authentic result.

Prep
60 min
Cook
30 min
Total
90 min
Serves
12
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 1¾ oz) all-purpose flour
  • 150 g (5¼ oz) chilled unsalted butter, cubed
  • 1 tsp salt
  • 200 ml (¾ cup + 1 tbsp) cold water, approximately, as needed
  • 1 tbsp white vinegar, optional, for tender dough
  • 500 g (1 lb 1¾ oz) ground beef, minced beef, 20% fat
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika, or smoked paprika for extra flavor
  • 0.5 tsp (½ tsp) dried oregano
  • 0.25 tsp (¼ tsp) cayenne pepper, optional, for heat
  • 150 ml (¾ cup) beef broth, or water
  • 3 large hard-boiled eggs, chopped
  • 100 g (3½ oz) green olives, pitted and chopped, or whole, sliced
  • 1 tbsp vegetable oil, for frying filling
  • 1 large egg, beaten, for egg wash

Steps

  1. 1 Make the dough: In a large bowl, mix flour and salt. Add the cubed butter and use your fingertips or a pastry cutter to rub it into the flour until it resembles coarse crumbs. Add the vinegar and most of the cold water, mixing until the dough just comes together. Add more water a tablespoon at a time if needed. Knead briefly on a floured surface until smooth, then wrap in plastic and refrigerate for at least 30 minutes.
  2. 2 Cook the filling: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 8 minutes. Season with cumin, paprika, oregano, cayenne, and salt to taste. Pour in the beef broth and simmer until the liquid is mostly absorbed, about 5 minutes. Remove from heat and let cool completely.
  3. 3 When the filling is cool, stir in the chopped hard-boiled eggs and olives. Adjust seasoning if needed.
  4. 4 Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
  5. 5 On a lightly floured surface, roll the dough to about 3 mm (⅛ inch) thick. Use a round cutter (about 12 cm / 4¾ inches in diameter) to cut out circles. Gather and re-roll scraps.
  6. 6 Place about 1 heaping tablespoon of filling in the center of each circle. Fold the dough over to make a half-moon. Press the edges to seal, then crimp with a fork or twist the edges to create the repulgue (decorative braid).
  7. 7 Place the empanadas on the prepared baking sheets. Brush the tops with the beaten egg.
  8. 8 Bake until golden brown, about 25-30 minutes. The internal temperature of the filling should reach at least 74°C (165°F) if checked. Serve hot, optionally with chimichurri.
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Ingredients
Steps

Empanadas — frequently asked questions

What is Empanadas?

Empanadas are baked or fried pastry turnovers filled with a savoury mixture, most classically spiced ground beef with onion, hard-boiled egg and olives. The dough is folded into a half-moon and sealed with a decorative crimp called the repulgue.The style of that braid often signals what is inside, a handy code at…

What is Empanadas made of?

Empanadas is made with wheat pastry, minced beef, onion, egg and olives.

Where does Empanadas come from?

Empanadas comes from Argentina, and is especially associated with Nationwide. The empanada travelled to South America with Spanish settlers, its roots reaching back through Galicia to the wider Mediterranean and Moorish world.

Where can I eat Empanadas?

A neighbourhood empanada shop; the crimp tells you the filling.

How do you make Empanadas?

Making Empanadas at home takes about 60 minutes of prep and 30 minutes of cooking. The recipe on this page serves 12 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Argentina

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