Authentic Argentine Beef Empanadas with Flaky Crust Tips, FAQ & printable recipe

Tips for success

To achieve a glossy finish on your empanadas, brush the tops lightly with a mixture of one beaten egg and a teaspoon of water before baking. This simple step adds a professional-looking shine that enhances the visual appeal of the golden, flaky crust once they emerge from the oven.

If you find the dough is becoming too warm while you are working, return the assembled empanadas to the refrigerator for ten minutes before baking. Keeping the dough cold until the moment it hits the hot oven is the secret to getting the best possible rise and texture in the pastry layers.

Variations

• Spicy Beef Empanadas: Add a teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the beef while browning for a subtle heat that complements the savory filling.
• Cheesy Beef Empanadas: Mix in a half-cup of shredded mozzarella or provolone cheese with the beef filling before sealing to add a creamy, melted texture that pairs beautifully with the beef.

Storage and make-ahead

Fridge

Keep leftover empanadas in a sealed container in the refrigerator for up to 3 days. Allow them to cool completely before storing.

Freezer

Freeze unbaked, assembled empanadas on a tray, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 5 minutes to the cook time.

Reheat

Reheat in a 350°F oven for 10-15 minutes until crisp and warmed through. Avoid the microwave, as it will make the crust soft.

Store any leftovers in an airtight container to maintain their texture. While they are best enjoyed fresh, they can be kept in the refrigerator for up to three days.

Ensure they are completely cooled before sealing them to prevent moisture buildup, which can cause the crust to lose its signature crunch over time.

You can prepare the beef filling up to two days in advance and keep it in the refrigerator. The empanadas can also be assembled ahead of time and kept on a baking sheet in the fridge for a few hours before baking.

This makes them a perfect option for stress-free entertaining when you want to serve them hot.

Serving ideas

Serve these empanadas warm, ideally paired with a simple side salad of fresh greens to balance the richness of the pastry.

The contrast between the crunchy exterior and the tender, savory filling makes them a substantial dish that stands well on its own as a quick dinner or a hearty appetizer.

For a traditional Argentine touch, serve these with a side of chimichurri sauce.

The bright, acidic notes of parsley, garlic, and vinegar cut through the savory beef perfectly, providing a refreshing lift that enhances the overall flavor profile of each bite. Keep the sauce in a small bowl for dipping.

Frequently asked questions

Recipe card

Authentic Argentine Beef Empanadas with Flaky Crust

Prep 30 minCook 25 minRest 5 minTotal 1 hServes 12

Ingredients

• 12 disks empanada pastry dough, store-bought or made ahead
• 1 lb ground beef
• 1/2 cup green olives, pitted and chopped
• 1 tbsp fresh herbs, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally to break up large chunks, until it is browned and cooked through. Ensure the internal temperature reaches at least 160°F (71°C) to guarantee safety. Once cooked, stir in the chopped green olives and fresh herbs, then remove from the heat and allow the mixture to cool slightly before filling.
2. Lay out each pastry disk on a clean surface. Place a generous spoonful of the prepared beef mixture into the center of each disk. Fold the pastry over to create a half-moon shape. Use your fingers or the tines of a fork to press and seal the edges firmly, ensuring the filling is completely enclosed inside the dough to prevent leaks during baking.
3. Preheat your oven to 400°F (200°C). Arrange the assembled empanadas on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, or until the crust is deep golden brown and flaky. Remove from the oven and transfer them to a wooden board to rest for at least 5 minutes before serving. This allows the steam to settle and ensures the pastry remains crisp.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

22 g

Fat

18.5 g

Fiber

1.5 g

Sugar

0.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.