Empanadas with Beef
Empanadas with beef are baked half-moon pastries filled with spiced mince, chopped egg and olives, in the style of the Argentine empanada de carne. Ready-rolled shortcrust pastry keeps the work manageable, and the filling is cooked and cooled first so the pastry bakes crisp rather than soggy. The recipe makes 12, enough for four to six people with a salad, and the parcels are just as good eaten warm or at room temperature.
- Total
- 1 h 41 min
- Prep
- 30 min
- Cook
- 36 min
- Serves
- 12 empanadas
- Per 1 empanada
- 330kcal
Common mistakes with empanadas with beef
Most problems come down to the filling. A warm or wet filling melts the fat in the pastry and leaks through the base, so cook the mince until the pan is dry, then let it go fully cold before you fill anything. Chopping the eggs and olives small makes the filling easier to spoon and seal.
Empanadas are filled pastries from Spain and Portugal that spread across Latin America. This version is closest to the Argentine style, with cumin, paprika, egg and olives; some cooks also add a few raisins, if you like a sweet note.
How to make empanadas with beef
Tap a time to start a timer.
- Boil the eggs and soften the onion Lower the 2 eggs into a pan of boiling water and cook for , then cool them in cold water. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the onion for , until soft.
- Cook the beef Add the garlic, cumin and paprika and stir for . Add the mince, break it up with a wooden spoon and cook for about , until browned with no pink left and the liquid has cooked away. Season with the salt and pepper.
- Cool the filling Peel and chop the boiled eggs and stir them into the beef with the olives. Spread the filling on a plate and leave it for , until cold. Heat the oven to 200°C (180°C fan), gas 6, and line the baking trays with baking paper.
- Cut the pastry Unroll the pastry on a lightly floured surface and cut out 11cm circles. Gather the scraps, roll them out once and cut more circles, until you have 12.
- Fill and seal Divide the cold filling between the circles, about 2 tbsp (roughly 40g) on each, leaving a 1cm border. Brush a little beaten egg around the edge, fold over into a half-moon and press the edges together with a fork. Place them on the trays and cut a small slit in the top of each to let steam out.
- Bake Brush the tops with beaten egg and bake for , until deep golden brown and steaming hot in the middle. Leave them on the tray for before serving.
What to serve with empanadas
Serve them warm with a crisp green salad or a bowl of tomato salsa. They are also good on a party table next to nachos with beef, or as a lunch alongside a bowl of Mexican soup with beef.
Common problems and fixes for empanadas with Beef
- The pastry goes soggy underneath.
- The filling was warm or too wet. Let it cool completely and cook off any liquid in the pan before it goes onto the pastry.
- The empanadas split open in the oven.
- Use no more than 2 tbsp of filling per circle, leave a 1cm border and seal the edge firmly with egg and a fork. A small steam slit in the top also stops them bursting.
- The pastry cracks when you fold it.
- Cold pastry is brittle. Leave it at room temperature for 10 minutes before unrolling, and if a circle cracks, press it back together with your fingers.
- The filling is dry and crumbly.
- Stir in 2 tablespoons of water while it is still warm, then cook for a minute until it is absorbed. Remember that the olives and pastry add salt, so leave extra seasoning until after tasting.
Frequently asked questions about empanadas with Beef
Can you make empanadas ahead or freeze them?
Yes. Shape them up to 24 hours ahead, cover and keep them in the fridge, or freeze them unbaked on a tray, then bag them for up to 3 months. Bake from frozen at the same temperature for 30–35 minutes, until steaming hot all the way through. Leftover baked ones keep for 2 days in the fridge and should be reheated until piping hot.
How do you stop empanadas opening in the oven?
Do not overfill them, and press the edges together firmly after brushing with egg. Crimping with a fork, and cutting a small steam slit in the top, keeps the pastry sealed.
What pastry is best for empanadas?
Shortcrust gives a sturdy, crisp case that holds the filling well, and ready-rolled sheets save time. Puff pastry makes lighter, puffier parcels but can open at the seams, so seal it carefully.
Can I use a different mince?
Yes. Lamb, pork or turkey mince all work with the same method and timings. Cook any mince until there is no pink left before it goes in the pastry.
How did you like the recipe?
4.8 / 5 · 26 ratings
