South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Empanadas
Golden pastry pockets stuffed with spiced meat, olives, or cheese — crispy outside, steaming and savory within, perfect for sharing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Make the dough: Cut cold butter into the flour until crumbly, then slowly add cold water to form a smooth dough. Wrap and chill for 30 minutes.
- 2
Cook the filling: Sauté the diced onions in oil until translucent. Add the ground beef, cumin, paprika, and salt. Cook until browned, then remove from heat.
- 3
Finalize filling: Stir the chopped hard-boiled eggs and halved green olives into the cooled beef mixture.
- 4
Assemble: Roll out the dough and cut into 5-inch circles. Place a heaping tablespoon of filling in the center of each circle.
- 5
Seal the pastry: Fold the dough over to form a half-moon shape, then crimp the edges tightly using a fork or the traditional "repulgue" folding method.
- 6
Bake: Brush with egg wash and bake at 400°F (200°C) for 15-20 minutes until golden brown and flaky.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1045
Calories
53 g
Protein
69 g
Carbs
60 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Empanadas arrived in South America with Spanish and Portuguese colonists, who adapted the Galician filled-pastry tradition to local ingredients across Argentina, Chile, and beyond. Each region developed its own signature: Argentine versions often carry a savory-sweet beef filling with olives and hard-boiled egg, while others crimp distinctive repulgue patterns to mark what is inside. They remain a portable everyday food sold from bakeries, street carts, and home kitchens.
Listahan note
This version aims for a tender, slightly flaky dough and a juicy seasoned beef filling that stays moist, so the empanadas hold together without leaking when baked.
Technique cues
- Chill the filling completely before sealing; warm filling melts the fat in the dough and makes the pastry tough and prone to splitting.
- Brush the edge with a little water or egg before crimping so the seal actually grips and survives the oven.
- Cut a tiny vent or leave the crimp slightly open so steam escapes instead of bursting the seam.
Kitchen flow
- Parallel prep
- Make and chill the filling first; while it cools you can roll and cut the dough discs so assembly goes quickly.
- Make-ahead
- Assembled raw empanadas freeze beautifully on a tray, then bake straight from frozen with a few extra minutes.
- Leftover move
- Reheat baked empanadas in a hot oven or toaster oven to re-crisp the shell; chop one into a salad or breakfast scramble.
- Cleanup rhythm
- Cool the filling in the same skillet you browned it in, then wipe the floured work surface while the empanadas bake.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground beef
the savory filling base
Purpose: Beef gives the classic rich, meaty interior that defines an Argentine-style empanada.
Handling: Brown it, drain excess fat, and season generously while it is still warm so the spices bloom.
Adaptation: Ground chicken, shredded leftover roast, or a sauteed mushroom-and-lentil mix all work for the same handheld format.
onion
the aromatic foundation
Purpose: A generous amount of onion keeps the filling moist and sweet rather than dry and crumbly.
Handling: Dice fine and cook until soft before adding the meat.
Adaptation: Leek or a mix of onion and scallion gives a gentler aromatic background.
ground cumin and paprika
the warm spice signature
Purpose: Cumin and paprika give the filling its earthy, slightly smoky South American character.
Handling: Add to the warm meat so the spices toast and release their oils.
Adaptation: Smoked paprika deepens the flavor, or a pinch of chile flake adds heat.
hard-boiled egg
traditional richness
Purpose: Chopped egg is a hallmark of many beef empanadas, adding soft texture and richness.
Handling: Cool, peel, and chop, folding it in only after the meat has cooled.
Adaptation: Leave it out for an egg-free filling, or replace with diced potato for a similar soft bite.
empanada dough or pie pastry
the structural wrapper
Purpose: A sturdy yet tender dough holds the filling and crisps without going greasy.
Handling: Roll to an even thickness and keep it cool until you fill it.
Adaptation: Store-bought empanada discs or thawed pie crust are reliable shortcuts.
green olives
briny accent
Purpose: A few olives cut the richness and add the salty-tangy note typical of Argentine empanadas.
Handling: Pit and roughly chop before folding in.
Adaptation: Capers or a few diced roasted red peppers give a similar bright contrast.
Technique notes
- Egg-wash the tops before baking for a deep golden, bakery-style shine.
- Do not overfill; about two tablespoons per disc leaves room for a clean seal that will not split.
- Rest the sealed empanadas in the fridge for fifteen minutes before baking so the dough firms and holds its shape.
Ingredient swaps
- Vegetarian direction
- Swap the beef for a spiced lentil, corn, and cheese filling for a hearty meat-free bite.
- Weeknight shortcut
- Use store-bought empanada discs and a quick browned-beef filling to go from start to oven in under half an hour.
- Lower-sodium direction
- Skip the olives, rinse any used, and season the meat with herbs and extra cumin instead of added salt.
Serve alongside
- Chimichurri for dipping
- Simple tomato and onion salad
- Garlicky white rice
- Roasted potato wedges
- Malbec
- Chilled lager
- Sparkling lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Baked empanadas keep in the fridge for up to three days; reheat in a 350F oven for about ten minutes to restore the crisp shell rather than microwaving. Freeze assembled raw empanadas for up to two months and bake from frozen. Baked ones also freeze and reheat well.
Equipment
- Rolling pin
- Round cutter or wide bowl
- Sheet pan
- Pastry brush
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