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Loading...These golden-baked Argentine hand pies feature a tender, buttery wheat dough wrapped around a savory filling of ground beef, hard-boiled egg, briny green olives, and warm spices like cumin and paprika. They are a beloved staple of Argentine home cooking and roadside baker’s shops, traditionally enjoyed as a snack or light meal with a squeeze of lime.
Prep Time40 mins
Cook Time30 mins
Total Time70 mins
Servings4
Yield12 empanadas (4 servings of 3)
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 28 gFat
- 13 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 3 gSugar
- 26 gProtein
- 640 mgSodium
- 380 mgPotassium
- 65 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 190 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 1 tsp fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg
- 1/3 to 1/2 cup (80–120 ml) ice water
For the beef filling
- 1 tbsp vegetable oil
- 1 large yellow onion, finely diced (about 2 cups)
- 1 lb (450 g) lean ground beef
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup (50 g) pimento-stuffed green olives, roughly chopped
- 2 hard-boiled eggs, finely chopped
- 2 tbsp chopped fresh parsley
For brushing and finishing
- 1 large egg, beaten with 1 tbsp water
- Flaky sea salt, for sprinkling
- Lime wedges, for serving
Directions
- Make the dough: whisk flour and salt in a large bowl, then cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Stir in the egg and just enough ice water (starting with 1/3 cup) until a shaggy dough forms; turn out and knead briefly until smooth, wrap in plastic, and refrigerate for 30 minutes.
- Meanwhile, cook the filling: heat the oil in a heavy skillet over medium heat and cook the onion for 6–7 minutes until softened and lightly golden. Add the ground beef, breaking it up with a spoon, and brown for 7–8 minutes until no pink remains.
- Stir in the cumin, paprika, red pepper flakes, salt, and pepper, and cook 1 minute more until fragrant. Transfer to a bowl and let cool to room temperature, then fold in the chopped olives, hard-boiled eggs, and parsley. Chill the filling while the dough rests.
- Assemble the empanadas: divide the rested dough into 12 equal pieces (about 50 g each) and roll each on a lightly floured surface into a 5–6 inch (13–15 cm) round, about 1/8 inch thick. Place roughly 2 heaping tablespoons of filling in the center of each round.
- Fold the dough over into a half-moon, press the edges firmly to seal, then crimp by twisting the edge with the tines of a fork or pinching into a traditional pleated rope (repulgue). Arrange the empanadas on two parchment-lined baking sheets.
- Brush each empanada generously with the egg wash and sprinkle with flaky sea salt. Cut 2 small steam vents in the top of each with a sharp knife.
- Bake at 425°F (220°C) for 22–25 minutes, rotating the sheets halfway through, until deeply golden brown and puffed. Let cool on the pan for 5 minutes before serving warm with lime wedges and your favorite chimichurri.
Cook’s Notes
- Always chill the filling completely before assembling—a warm filling will melt the butter in the dough and cause the empanadas to split during baking.
- Do not overfill; less than 1/4 cup of filling per round is ideal so the seams can be sealed tightly and won’t burst in the oven.
- For a more authentic Salta-style flavor, add 1 teaspoon of dried oregano and a pinch of cayenne to the beef, and serve with a spoonful of salsa criolla (diced onion, tomato, and chili).
- These freeze beautifully: assemble and freeze the unbaked empanadas on a tray, then transfer to a bag; bake directly from frozen, adding 5–7 extra minutes.
- For a shortcut, substitute 2 ready-made refrigerated pie crusts for the homemade dough; reduce resting time accordingly.
