Easy Beef Empanadas Argentina

These Argentine beef empanadas bring flaky handmade pastry and a deeply savory filling to your table with ingredients you likely have on hand. The dough is melt-in-your-mouth tender thanks to butter and boiling water while the filling shines with seasoned beef peppers tomato and aromatic spices. Adding hard boiled egg and green onion sets these apart with their classic Argentine character. Every time I make these with my family it turns into a night of laughter teamwork and the warmest memories.

I remember the magic in the room when my kids first helped fill and crimp the dough—empanada night is now a tradition we all cherish for its cozy flavor and connection.

Ingredients

• Boiling water: brings all the dough ingredients together and helps the butter melt evenly for super tender pastry. Always start with water just off the boil for best results
• Unsalted butter: adds richness to the dough. Get European style for deeper flavor if possible
• Salt: brightens every flavor in both the dough and the filling. Kosher salt mixes easily with less mess
• All purpose flour: is the base of the dough. Sift before using for lighter pastry and check it smells fresh
• Vegetable oil: prevents sticking and burns when cooking the veggies. A neutral option like canola keeps the flavors clean
• Yellow onions: give natural sweetness and savory depth. Choose firm onions with papery skins and store in a cool dry place
• Red and green bell peppers: add color crunch and balance. Look for tight smooth skins and avoid peppers with soft spots
• Fresh garlic: infuses the filling with aromatic sharpness. Pick garlic with tight dry clove skins
• Ground beef: is the core of the filling. Eighty percent lean keeps it juicy and flavorful
• Tomato puree: brings brightness and a touch of tang to help balance the richness of the beef
• Sweet paprika: gives signature warmth and subtle fruitiness. Try to find Spanish or Hungarian for that extra depth
• Chili powder: layers in gentle heat. Choose your favorite mild or hot blend
• Dry oregano and parsley: deliver herbal freshness without overpowering. Crumble between fingers for best effect
• Dried garlic powder: can be used in addition to or instead of fresh for a bigger hit of garlic flavor
• Sugar: helps the filling caramelize and rounds off all the spices. Regular granulated sugar is fine
• Green onions: add bite and a burst of color just before filling the pastries
• Hard boiled egg: gives creaminess and turns these from snack to full meal. Older eggs are easier to peel for this step

Step-by-Step Instructions

Make the Dough:

In a mixing bowl pour in just boiled water then add cubed butter and salt. Stir slowly until every bit of butter is dissolved into the water and the salt is mixed in. This step ensures the dough will be rich and tender once baked or fried.

Knead the Dough:

Add the entire amount of flour to your wet mix all at once. Blend with your hands until clumps start forming then knead gently on a barely floured counter for about five minutes. Your dough should be smooth soft and not at all tacky. If it sticks sprinkle on a bit more flour until it comes together.

Rest the Dough:

Once smooth wrap the dough completely in plastic wrap and leave out at room temp for at least two hours. This vital rest makes the dough easy to roll and keeps the finished empanadas from shrinking or bursting open.

Sauté the Veggies:

In a large skillet add vegetable oil and set heat to low. Stir in diced onions and both peppers and cook slowly so they turn translucent and very tender—this is where the flavor starts. After eight to ten minutes stir in finely minced garlic and a dash of salt cooking until the aroma is strong and the onions are almost like jam.

Brown the Beef:

Turn heat up to medium. Pinch bits of ground beef directly into the pan and keep stirring to break up clumps as it cooks. Sauté until all the beef has lost its raw color and starts to stick to the pan a little for added flavor.

Add Tomatoes and Spices:

Stir in the tomato puree along with paprika chili powder oregano dried garlic parsley and sugar. Cook this down to combine so everything gets coated and the filling thickens enough to hold its shape.

Finish and Chill the Filling:

Remove the pan from heat and mix in finely sliced green onion tops and chopped hard boiled egg. Stir carefully so nothing breaks apart too much. Spread the filling out on a tray and chill until completely cold so it is firm and easy to handle.

Roll and Fill the Empanadas:

Divide your rested dough into balls about the size of golf balls. Roll each out into a flat round disk using extra flour only if needed. Place a large spoonful of chilled beef mix in the center then fold the dough over to seal into a half moon. Press tightly around the edge to seal or use a fork for extra security.

Fry Until Golden:

Heat several inches of vegetable oil in a deep pot to three hundred fifty degrees. Fry a few empanadas at a time for about three minutes each turning once or twice so they crisp up deeply golden. Let the empanadas drain on paper towels and serve piping hot for best effect.

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Making and shaping dough is my favorite step especially with little helpers beside me. When the beef and peppers hit the pan the kitchen truly smells just like my grandmother's house back in Argentina and sharing that memory at the table gives the recipe special meaning.

Storage Tips

To keep your empanadas at their best let them cool completely before storing in an airtight container in the fridge for up to three days. Freeze shaped but uncooked empanadas on a flat tray before packing them in a zipper bag then you can fry or bake them straight from the freezer when you need a quick meal or snack. Cooked empanadas freeze well too just remember to reheat in the oven not the microwave for the crispiest crust.

Ingredient Substitutions

Try ground chicken or turkey for a lighter filling or swap in well drained cooked lentils for a vegetarian version. Use yellow orange or green peppers in any combination you like. Sweet paprika can be exchanged for smoked paprika to add a different layer of flavor. You can even mix half the beef with chopped mushrooms for more earthiness.

Serving Suggestions

Serve your empanadas with salsa fresca chimichurri or a bright cilantro lime sauce to cut the richness. For a casual meal pair them with a crisp lettuce salad and pickled onions. I love putting out bowls of guacamole and tomato salsa along with hot sauce so guests can build their own perfect snack plate.

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Cultural Context

Empanadas are the hands down favorite street food in Argentina where every region and even every family has a distinctive filling and braiding style. They are the dish of togetherness and always mean sharing stories and laughter around the table. Making them at home connects you with a tradition that stretches back generations.

Empanadas are best enjoyed fresh and warm but the leftovers make lunch boxes extra special the next day. When friends and family help out with assembling I find the process even more rewarding and fun.

Recipe FAQs

→ Can these empanadas be baked instead of fried?

Yes, brushing the shaped empanadas with beaten egg and baking at 375°F for 20-25 minutes yields a golden, less oily alternative while retaining rich flavors.

→ How should leftover empanadas be stored for freshness?

Keep them in an airtight container refrigerated up to 3 days or freeze uncooked or cooked versions on trays before transferring to freezer bags for up to 3 months.

→ Why is letting the dough rest vital before rolling?

Resting allows gluten relaxation, making the dough easier to roll and shaping it soft yet sturdy for frying without springing back.

→ Can dough and filling be prepared in advance?

Yes, both components can be made 1-2 days ahead and stored separately chilled or frozen to streamline assembly later.

→ What sealing methods prevent filling leaks during frying?

Ensure edges are clean, moisten with water or egg wash, press tightly, and crimp edges with a fork or braid pattern; chilling the assembled empanadas helps maintain shape.

→ Is store-bought dough a good substitute for homemade?

While homemade dough offers the best texture and flavor, refrigerated pie crust or frozen empanada discs can be used for quicker prep, with a slight difference in crispness.