Uruguayan Beef-Stuffed Baked Empanadas

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Uruguayan empanadas are traditionally baked (never fried) and filled with a savory beef mixture studded with chopped hard-boiled egg and briny green olives. Unlike their Argentine cousins, the filling here is gently seasoned with sweet paprika and a hint of cumin, then wrapped in a tender lard-based dough that turns golden in the oven.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 520 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour
• 1 teaspoon fine sea salt
• 6 tablespoons (85 g) cold lard or unsalted butter, cubed
• 2 large egg yolks
• ⅔ cup (160 ml) cold water, plus more if needed
• 1 teaspoon white vinegar

For the beef filling

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced (optional)
• 2 garlic cloves, minced
• 1 lb (450 g) lean ground beef
• 1 teaspoon sweet paprika (pimentón dulce)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ cup (60 ml) beef broth or water
• 2 hard-boiled eggs, chopped
• ½ cup (70 g) pitted green olives, roughly chopped
• 2 tablespoons raisins (optional)

For assembly

• 1 large egg, beaten with 1 tablespoon water (egg wash)

Directions

1. Make the dough: pulse the flour, salt, and lard in a food processor until crumbly. Add the egg yolks, water, and vinegar and pulse just until a shaggy dough forms. Turn out, knead briefly until smooth, wrap in plastic, and refrigerate for 30 minutes.
2. Make the filling: heat the olive oil in a skillet over medium heat. Sauté the onion and bell pepper until softened, about 6 minutes. Add the garlic and cook 30 seconds more. Add the ground beef and break it up with a spoon, cooking until browned, about 8 minutes. Stir in the paprika, cumin, oregano, salt, pepper, and broth; simmer until most liquid evaporates, about 4 minutes. Remove from heat and let cool to room temperature, then fold in the chopped eggs, olives, and raisins.
3. Roll out the dough on a lightly floured surface to about ⅛-inch thickness. Cut into 5-inch rounds (a bowl or saucer works well).
4. Spoon about 2 tablespoons of filling onto one half of each round, leaving a ½-inch border. Brush the edge with water, fold the dough over to form a half-moon, and press firmly to seal. Crimp the edge with a fork.
5. Arrange the empanadas on two parchment-lined baking sheets. Brush generously with egg wash and cut 2 small steam vents in the top of each.
6. Bake at 400°F (200°C) for 22–28 minutes, rotating the trays halfway through, until deeply golden brown and the filling is piping hot.
7. Let cool on the pan for 5 minutes before serving warm.
8. Serve as a snack, appetizer, or light meal, traditionally accompanied by a crisp Uruguayan merlot or a squeeze of lime.

Cook’s Notes

• Always chill the dough before rolling — it keeps the lard firm and produces a flakier crust.
• For the most authentic Uruguayan flavor, do not skip the olives; their brininess balances the rich beef.
• Empanadas can be assembled up to 4 hours ahead and refrigerated raw; bake straight from the fridge, adding 2–3 minutes.
• Leftover baked empanadas reheat beautifully in a 350°F oven for 8 minutes; avoid the microwave or the crust will turn soggy.
• If you prefer a wheatier bite, substitute half the all-purpose flour with whole-wheat flour.

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