Name: Argentine Beef Empanadas
Total time: 75 min
Yield: 16 empanadas
Ingredients: 16 empanada discs (store-bought or homemade), thawed; 2 tbsp oil; 1 onion; 1 red bell pepper; 500 g ground beef; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili flakes; 2 hard-boiled eggs; 1/2 cup green olives; to taste salt and pepper; 1 egg

Argentine Beef Empanadas

Baked hand pies stuffed with spiced beef, olives, and hard-boiled egg.

Prep

30 min

Cook

45 min

Total

75 min

Active

40 min

Serves

16 empanadas

Difficulty

Medium

Cuisine

argentinian

Servings16

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Steps

Cook the onion and pepper in oil until soft, about 6 minutes.
Add the beef and spices, breaking it up, and cook until browned; season and let cool completely.
Stir the chopped eggs and olives into the cooled filling.
Place a spoonful of filling in the center of each disc, fold in half, and crimp the edges shut with a fork or your fingers.
Brush with beaten egg and place on a lined baking sheet.
Bake at 200°C (400°F) for 20 to 25 minutes until golden brown.

Let the filling cool fully before assembling or the discs will get soggy and hard to seal.