Golden Baked Argentine Beef Empanadas Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate flaky texture, keep the dough as cold as possible throughout the entire preparation process. If the dough starts to feel too soft or sticky while you are crimping, place the assembled empanadas on a baking sheet and chill them in the refrigerator for ten to fifteen minutes before applying the egg wash and baking.

This cold rest solidifies the fats in the pastry, which then expand rapidly in the hot oven to create beautiful, distinct layers.

When crimping the edges, ensure a tight seal by pressing the borders together firmly with your fingers first, then sealing with the tines of a fork.

For a traditional Argentine look, you can try the 'repulge' technique, which involves folding the edge over itself in a series of small, overlapping pleats. Whichever method you choose, a secure seal is the key to trapping the steam and savory juices inside the pastry shell.

Variations

• Spicy Beef Empanadas: Add a pinch of cayenne pepper or crushed red pepper flakes to the ground beef filling while sautéing to give these empanadas a fiery kick.
• Cheesy Beef Empanadas: Fold a half cup of shredded Monterey Jack or mozzarella cheese into the completely cooled beef filling before assembling for a gooey, melted center.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze unbaked or baked empanadas in a single layer, then store in a freezer bag for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven or toaster oven for 10 minutes until the crust is crisp and the center is heated through.

Store any leftover baked empanadas in an airtight container in the refrigerator within two hours of cooking. They will remain fresh and delicious for up to three to four days. To maintain the crispy, flaky texture of the pastry, avoid stacking them directly on top of each other while warm; let them cool completely on a wire rack first to prevent condensation from softening the crust.

These empanadas are fantastic for making ahead of time. You can assemble, crimp, and arrange them on a baking sheet without the egg wash, then freeze them until solid. Once frozen, transfer the unbaked empanadas to a freezer-safe zip-top bag for up to three months.

Bake them directly from frozen at 375°F (190°C), adding an extra five to ten minutes to the baking time, and applying the fresh egg wash right before they go into the oven.

Serving ideas

Serve these golden empanadas hot, arranged neatly on a rustic wooden board to highlight their beautiful color. The vibrant green of the freshly chopped parsley provides a gorgeous visual contrast against the deep golden crust.

They make a spectacular appetizer for parties, a fun hands-on lunch, or a comforting weeknight dinner when paired with a fresh green salad or a tangy tomato-based side dish that beautifully balances their rich, savory beef filling.

To experience them at their best, encourage guests to break them open gently to release the warm, aromatic steam before taking their first bite. The wonderful combination of the hot, spiced ground beef and the flaky, buttery pastry is incredibly satisfying on its own. They pair beautifully with a robust red wine or a crisp, cold beer, making them a versatile and popular option for casual entertaining or weekend family gatherings.

Frequently asked questions

Recipe card

Golden Baked Argentine Beef Empanadas

Prep 25 minCook 25 minRest 10 minTotal 1 hServes 12

Ingredients

• 1 lb ground beef
• 1 tsp ground cumin
• 1 tbsp sweet paprika
• 12 empanada dough discs (store-bought or made ahead)
• 1 large egg, beaten for egg wash
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Sauté for 5 to 7 minutes until the beef is browned and fully cooked through, reaching an internal temperature of 160°F (71°C). Stir in the ground cumin and sweet paprika, cooking for 1 more minute until fragrant. Remove from the heat and let the filling cool completely before assembly. Leftovers must be cooled for no more than 2 hours before refrigerating.
2. Lay the empanada dough discs flat on a clean work surface. Place about 2 tablespoons of the completely cooled beef filling in the center of each disc. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together, then crimp the borders tightly using a fork or your fingers to seal completely and prevent any juices from escaping.
3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the assembled empanadas on the baking sheet. Using a pastry brush, gently coat the top of each empanada with the beaten egg wash to ensure a glossy, golden-brown finish once baked.
4. Bake the empanadas in the preheated oven for 15 to 20 minutes. Watch for the crust to turn a beautiful golden-brown and the egg wash to set. The internal temperature of the egg wash and filling must reach 160°F (71°C) to ensure the egg wash is fully cooked and safe to consume.
5. Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes. Arrange the warm empanadas on a wooden board. Garnish with chopped fresh parsley before serving warm, allowing the steam to release as they are broken open.

Contains: gluten, eggs

Estimated nutrition per serving

Calories

225

Protein

11 g

Carbohydrates

18 g

Fat

12 g

Fiber

1 g

Sugar

0.5 g

Sodium

320 mg

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