Crispy Argentinian Beef Empanadas Recipe Easy Homemade Flaky Crust

Let me tell you, the scent of sizzling beef mingled with fragrant spices wafting from my kitchen is enough to make anyone’s mouth water instantly. The first time I baked these Crispy Argentinian Beef Empanadas, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my abuela would make empanadas that felt like little pockets of joy, but honestly, nothing compares to the crispy, flaky crust and rich beef filling in this homemade recipe.

I stumbled across this recipe during a rainy weekend, trying to recreate that nostalgic feeling without the fuss of ordering takeout. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These empanadas are dangerously easy to make and deliver pure, nostalgic comfort with every bite. You know what? They’re perfect for potlucks, a sweet treat for your kids after school, or to brighten up your Pinterest cookie board with something savory and unforgettable.

After testing this recipe multiple times in the name of research, of course, it’s now a staple for family gatherings and gifting. It feels like a warm hug wrapped in a golden, flaky crust—you’re going to want to bookmark this one, trust me.

Why You’ll Love This Recipe

Honestly, these Crispy Argentinian Beef Empanadas aren’t just any empanadas—they bring together tradition and ease in a way that I haven’t found in other recipes. I’ve tried a handful of versions over the years, and this one always comes out with that perfect balance of flaky crust and juicy beef filling. Here’s why you’ll love making (and eating) these empanadas:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or even a snack on the go.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, they’ll be asking for seconds.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food with a crispy, golden crust and savory beef filling.

What sets this recipe apart? The secret lies in the dough—flaky, buttery, and golden, it’s a step above your average empanada shell. Plus, the beef filling is seasoned just right with a blend of spices that sings without overwhelming, and the subtle addition of sautéed onions and olives adds a traditional Argentinian flair. This isn’t just another beef empanada—it’s the best version you’ll ever try, the kind that makes you close your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if you need to customize.

• For the Dough:
  • 2 ½ cups all-purpose flour (you can swap almond flour for gluten-free)
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cubed (I prefer Kerrygold for richness)
  • ¾ cup cold water (plus a splash more if needed)
  • 1 large egg, beaten (for egg wash, adds that gorgeous golden color)
• For the Beef Filling:
  • 1 lb (450g) ground beef, preferably lean
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, finely diced (adds sweetness)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • ¼ cup green olives, chopped (optional but highly recommended for authenticity)
  • 1 hard-boiled egg, chopped (optional, but traditional in Argentinian empanadas)

Look for firm, small-curd cottage cheese if you ever want to try a creamy filling, but for this classic recipe, the beef and olives bring the perfect savory punch. If you’re out of fresh garlic, garlic powder works in a pinch, but fresh is best here. And if you want to keep it dairy-free, swap the butter with vegan butter or coconut oil, but expect a slight tweak in flakiness.

Equipment Needed

• Mixing bowls (medium and large)
• Rolling pin (a must for that thin, even dough)
• Skillet or frying pan (for cooking the beef filling)
• Baking sheet lined with parchment paper
• Pastry brush (for applying the egg wash)
• Fork or empanada press (to seal the edges; a fork works just fine if you don’t have a press)
• Measuring cups and spoons

If you don’t have a rolling pin, a clean wine bottle can do the trick—been there, done that! For those on a budget, silicone baking mats and reusable parchment paper liners save money and reduce waste. Keep your knives sharp for chopping the filling ingredients finely, which really makes a difference in texture.

Preparation Method

1. Make the Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs, about 5 minutes. (The cold butter is key for that flaky crust, so don’t rush this step.)
2. Add Cold Water: Gradually pour in the cold water, stirring gently with a fork or your hand until the dough just comes together. If it feels too dry, add a splash more water, but be careful not to overwork the dough. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until soft and translucent, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Cook the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess grease, then stir in smoked paprika, cumin, oregano, salt, and pepper. Remove from heat and let cool slightly.
5. Add Olives and Egg: Stir in chopped green olives and hard-boiled egg pieces to the beef mixture. This gives that authentic Argentinian flavor punch we all love.
6. Roll Out the Dough: On a lightly floured surface, roll the dough out to about ⅛ inch (3 mm) thickness. Using a 4-5 inch (10-13 cm) round cutter or a small bowl, cut out circles for the empanadas.
7. Fill and Fold: Place about 2 tablespoons of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork or your fingers to seal the empanadas.
8. Apply Egg Wash: Preheat your oven to 400°F (200°C). Transfer empanadas to a parchment-lined baking sheet. Brush each with beaten egg for that shiny, golden finish.
9. Bake: Bake for 20-25 minutes until the crust is golden and crispy. Keep an eye on them—if they start browning too fast, tent with foil.
10. Cool and Serve: Let empanadas cool slightly before serving. They’re best enjoyed warm but still delicious at room temperature.

Quick tip: If your dough cracks while folding, dab a little water on the edges to help seal. Also, don’t overfill—too much filling makes sealing tricky and can burst the crust in the oven.

Cooking Tips & Techniques

Getting that flaky crust just right is the real game-changer here. Always keep your butter cold and handle the dough as little as possible. The warmth of your hands can melt the butter, and that means less flakiness. Chilling the dough before rolling helps the gluten relax and keeps the texture tender.

When cooking the beef filling, don’t rush the browning process. Let the meat caramelize a bit for deeper flavor. Drain excess fat well to avoid soggy empanadas. Also, seasoning is everything—taste the beef mixture as you go (careful, it’s hot!) and adjust the salt and spices accordingly.

Multitasking is your friend: while the dough chills, prep the filling. This keeps things moving and cuts down on overall time. If you want extra crispiness, brush a tiny bit of melted butter on the empanadas before baking.

One lesson I learned the hard way: overstuffed empanadas tend to burst during baking. Moderation is key, and sealing edges firmly with a fork helps avoid leaks. Finally, let the empanadas rest a few minutes after baking so the filling sets—burnt tongues are no fun!

Variations & Adaptations

Want to mix it up? Here are a few fun ways to customize these Crispy Argentinian Beef Empanadas:

• Vegetarian Version: Swap the beef for a mix of sautéed mushrooms, spinach, and diced potatoes with the same spices. Add a bit of cheese if you like.
• Spicy Twist: Add chopped fresh chili or a pinch of cayenne to the beef filling for a kick that wakes up your taste buds.
• Gluten-Free: Use almond flour or a store-bought gluten-free pastry blend for the dough. The texture changes a bit but still delicious.
• Different Cooking Methods: Try frying these empanadas instead of baking for an ultra-crispy treat—just watch your oil temperature around 350°F (175°C) to avoid greasy results.
• Family Favorite Variation: I once added a bit of diced cooked chorizo to the beef filling for a smoky, meaty punch that everyone loved.

Serving & Storage Suggestions

These empanadas are best served warm, fresh from the oven, with a side of chimichurri sauce or a simple fresh salad for a balanced meal. They pair beautifully with a crisp Malbec or a cold beer if you’re feeling fancy.

To store, let the empanadas cool completely, then place them in an airtight container. They keep well in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer bag for up to 2 months.

Reheat in a 350°F (175°C) oven for about 10 minutes to bring back that crispy crust (microwaving makes them soggy). Flavors actually deepen after a day, making leftovers even tastier.

Nutritional Information & Benefits

Each empanada contains approximately 250-300 calories, with a balanced mix of protein from the beef, carbohydrates from the dough, and healthy fats from the butter and olive oil. The onions and bell peppers add a boost of vitamins and antioxidants, supporting overall wellness.

If you choose lean ground beef and whole-grain or gluten-free flour alternatives, these make a hearty, nutrient-packed snack or meal. Just a heads up: they contain gluten and eggs, so be cautious if you have allergies.

From a personal wellness perspective, making these at home means you control the ingredients—no preservatives or mystery additives—just honest, wholesome food that satisfies both body and soul.

Conclusion

So there you have it—Crispy Argentinian Beef Empanadas with a flaky golden crust that’s dangerously easy and downright delicious. This recipe is worth every minute you spend making it, and I encourage you to customize it to your own taste buds. Whether you add a spicy twist, go vegetarian, or keep it classic, these empanadas are guaranteed to become a favorite.

I love this recipe because it brings a little piece of Argentina to my kitchen and my family’s table. It’s food that comforts, impresses, and satisfies all at once. Give these a try, and don’t forget to share how you made them your own—I’m always excited to hear your stories!

Ready to get baking? Go ahead and make some magic happen with these empanadas, and please drop a comment below or share your favorite variations. Happy cooking!

Frequently Asked Questions

How do I keep the empanada crust flaky?

Keep your butter cold and handle the dough minimally. Chill the dough before rolling and avoid overworking it to maintain that tender, flaky texture.

Can I freeze the empanadas before baking?

Absolutely! Freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

What can I use instead of ground beef?

Ground turkey or chicken work well, or try a vegetarian filling with mushrooms, potatoes, and cheese for a meatless alternative.

How do I prevent empanadas from bursting during baking?

Don’t overfill them, and make sure to seal the edges tightly with a fork or by crimping. Also, avoid rolling the dough too thin.

What’s the best way to reheat leftover empanadas?

Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the crust soggy.

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