How to Make Argentinian Beef Empanadas at Home – Easy Recipe Guide

Craving a Taste of Argentina? How Many Calories Are in One Empanada?

If you’ve ever dreamt of biting into a perfectly crisp, golden-brown pocket of pure deliciousness filled with savory meat and spices, you’re not alone! Argentinian beef empanadas are a beloved street food and celebrated dish across South America, and for good reason. These handheld pies offer a comforting and incredibly satisfying experience with every bite. But with their rich, flavorful fillings and fried or baked exteriors, a common question arises: how many calories are in one empanada? While the exact number can vary based on size and cooking method, a typical Argentinian empanada can range from 250 to 400 calories. However, the joy and flavor they bring are truly invaluable, making them a perfect treat for any occasion. This guide will walk you through creating authentic, mouthwatering Argentinian beef empanadas right in your own kitchen, so you can control the ingredients and enjoy them guilt-free!

Authentic Empanada Ingredients

Creating true Argentinian empanadas relies on a balanced blend of simple yet flavorful ingredients. Here’s what you’ll need:

For the Dough (Masa):

• 2 ½ cups all-purpose flour: The foundation of our crispy shell. For a slightly richer dough, you can substitute ¼ cup with fine cornmeal, giving it a subtle texture.
• ½ teaspoon salt: Essential for flavor.
• ½ cup unsalted butter, cold and cubed: Creates flaky layers. If you prefer, you can use lard for a more traditional texture, or a combination of butter and shortening.
• ½ cup ice water: Crucial for a tender, workable dough. Add more, a tablespoon at a time, if needed.

For the Savory Beef Filling (Relleno):

• 1 tablespoon olive oil: For sautéing aromatics.
• 1 large yellow onion, finely chopped: Provides a sweet, aromatic base. Red onion can also be used for a slightly sharper flavor.
• 2 cloves garlic, minced: Adds that essential pungent depth.
• 1 lb ground beef (80/20 recommended): Choose a good quality beef for rich flavor. Higher fat content yields a more succulent filling.
• ½ teaspoon ground cumin: Earthy and warm, a hallmark spice of Argentinian cuisine.
• ½ teaspoon paprika (sweet or smoked): Adds color and a gentle smoky or sweet undertone. Smoked paprika offers a more robust flavor.
• ¼ teaspoon red pepper flakes (optional): For a touch of heat. Adjust to your spice preference.
• ¼ cup beef broth or water: To moisten the filling and help meld flavors.
• Salt and freshly ground black pepper to taste: Always season generously!
• ¼ cup chopped fresh parsley: Adds a burst of freshness.
• ½ cup chopped hard-boiled eggs (optional): A classic addition for texture and richness.
• ½ cup pitted green olives, chopped (optional): For a salty, briny counterpoint.
• ½ cup shredded cheese (Manchego or mild cheddar): Melts into the filling for gooey deliciousness.

For Assembly and Cooking:

• 1 egg, beaten (for egg wash): For a beautiful golden sheen.
• Vegetable oil or lard for frying (if frying): Enough to fill your pan about 2-3 inches deep.

Empanada Timing: From Prep to Perfection

Let’s break down the time commitment for these delightful Argentinian beef empanadas. This recipe requires some patience, but the results are well worth it!

Compared to the average empanada recipe which might shave off some dough-resting time or filling preparation, this guide focuses on achieving the best texture and flavor through proper steps. Don’t rush the dough chilling; it’s key to a flaky crust!

Step-by-Step: Crafting Your Argentinian Empanadas

1. Prepare the Dough (Masa)

In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Turn the dough out onto a lightly floured surface, gently form it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for a flaky crust!

2. Make the Savory Filling (Relleno)

While the dough chills, let’s make the flavorful filling. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain off any excess grease. Stir in the cumin, paprika, red pepper flakes (if using), salt, and pepper. Pour in the beef broth or water and bring to a simmer. Cook for 5-10 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove from heat and stir in the fresh parsley. If using, gently fold in the chopped hard-boiled eggs and olives. Let the filling cool completely. This step is important to prevent the dough from becoming greasy or tearing.

3. Assemble the Empanadas

Once the dough is chilled and the filling is cool, it’s time to assemble! On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a 5-6 inch round cutter (or the rim of a bowl), cut out circles. You should get about 8-10 circles. Re-roll scraps as needed, but try to handle the dough as little as possible. Place a generous tablespoon or two of the cooled beef filling onto one half of each dough circle, leaving a small border. Be careful not to overfill, as this can make sealing difficult. Sprinkle a bit of shredded cheese over the filling, if desired. Moisten the edges of the dough with water or egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. For an extra secure seal and traditional look, crimp the edges using a fork or by creating a decorative “repulgue” (fold and pinch technique). Place the assembled empanadas on a baking sheet lined with parchment paper.

4. Cook the Empanadas

To Bake: Preheat your oven to 400°F (200°C). Brush the empanadas with the beaten egg wash. Place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown and crispy.
To Fry: Heat about 2-3 inches of vegetable oil or lard in a deep, heavy-bottomed pot to 350°F (175°C). Carefully slide a few empanadas into the hot oil (don’t overcrowd the pot). Fry for 3-4 minutes per side, until golden brown and puffed. Remove with a slotted spoon and drain on a wire rack lined with paper towels.

Nutritional Snapshot (Per Empanada, approximate, baked)

• Calories: 300-350
• Protein: 12-15g
• Fat: 15-20g
• Carbohydrates: 25-30g

Please note: These are estimates and can vary significantly based on exact ingredients, portion sizes, and cooking methods (frying will increase fat and calorie content).

Healthier Twists on Empanadas

Want to enjoy these delights with a lighter touch? Try these flavor-preserving swaps:

• Leaner Meat: Opt for 90% lean ground turkey or chicken for your filling.
• Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Baking Instead of Frying: Always the healthier choice, achieving a delightful crispness without all the oil. You can also spray baked empanadas lightly with cooking spray for extra crispness.
• Omit Cheese/Eggs: If calories are a major concern, these can be left out without drastically altering the core flavor profile.
• Add More Veggies: Finely diced bell peppers or zucchini can bulk up the filling and add nutrients.

Serving Suggestions

Argentinian beef empanadas are wonderfully versatile. Serve them hot as:

• Appetizers: Perfect for parties and gatherings.
• Snacks: A satisfying bite anytime.
• Main Dish: Serve 2-3 per person with a fresh green salad for a complete meal.
• Potluck Favorite: Easy to transport and always a crowd-pleaser.

They are typically enjoyed on their own, but a simple chimichurri sauce or a side of salsa can add an extra layer of flavor for those who like it!

Common Mistakes to Avoid

• Overworking the Dough: This results in tough empanadas instead of flaky ones.
• Filling the Dough While Hot: Always let the filling cool completely before assembling to prevent the dough from becoming greasy or tearing.
• Under-sealing: Ensure the edges are well-sealed to prevent filling from leaking out during cooking.
• Overcrowding the Fryer or Baking Sheet: This can lead to uneven cooking and a less crispy result.

Storing and Reheating Your Empanadas

To Store: Once cooled, store unfried empanadas in a single layer in an airtight container in the refrigerator for up to 2 days. Cooked empanadas can also be stored in the refrigerator for 2-3 days.
To Reheat: Reheat baked empanadas in a 350°F (175°C) oven for 10-15 minutes until warm. Reheat fried empanadas in a 350°F (175°C) oven for 5-10 minutes for best crispness. You can also briefly reheat them in an air fryer.

Enjoy Your Homemade Argentinian Empanada Feast!

Making Argentinian beef empanadas at home is a rewarding culinary adventure. The combination of a flaky, tender crust and a rich, savory filling is simply irresistible. Whether you’re a seasoned cook or just starting, this recipe is designed to be approachable and deliver authentic flavors. So gather your ingredients, put on some music, and get ready to enjoy a taste of Argentina. Don’t forget to share your creations with friends and family – they’ll thank you for it!

Frequently Asked Questions

***What is the traditional filling for Argentinian empanadas?***

While beef is the most classic and popular filling, traditional Argentinian empanadas can also feature fillings like chicken, ham and cheese, corn (humita), or even sweet fillings like apple or quince paste.

***Can I make the dough ahead of time?***

Yes! You can make the dough up to 2-3 days in advance and store it in the refrigerator. Just let it come to room temperature for about 15-20 minutes before rolling.

***What does “repulgue” mean?***

“Repulgue” refers to the decorative crimped edge of an empanada, formed by folding and pinching the dough to seal it. It’s a traditional way to ensure the empanada is well-sealed and adds a lovely aesthetic touch.

***Can I freeze empanadas?***

Absolutely! You can freeze uncooked, assembled empanadas. Place them on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or container. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.

Cheesy Ground Beef Empanadas

• Author: Chef Mia

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Description

Thesecrispy, golden empanadasare filled withsavory ground beef, melty cheese, and bold spicesfor the ultimate handheld treat. Perfect as a snack, appetizer, or main dish, they’re easy to make and totally delicious!

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Ingredients

• ✅For the Filling:1lb ground beef1medium onion, chopped4cloves garlic, minced1 ½ tspground cumin1 ½ tspgarlic salt1 tspSlap Ya Mama® seasoning (or Cajun seasoning)1 tspblack pepper1 tsporegano½ tspcrushed red pepper flakes¼ tspchili powder8 ozcan tomato sauce1 Tbspdiced jalapeños (optional, for spice)½ cupsharp cheddar cheese, grated½ cupMonterey Jack cheese, grated✅For the Dough:2boxes Pillsbury™ Refrigerated Pie Crust1egg1 Tbspwater (for egg wash)
• ✅For the Dough:2boxes Pillsbury™ Refrigerated Pie Crust1egg1 Tbspwater (for egg wash)

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Instructions

1. 1️⃣Preheat oven: Set your oven to425°F (220°C).
2. 2️⃣Cook the beef: In a large skillet overmedium heat, cook theground beef, chopped onions, and minced garlicuntil the beef is no longer pink. Drain excess grease and return to the pan.3️⃣Season the filling: Sprinkle the beef mixture withcumin, garlic salt, Slap Ya Mama seasoning, black pepper, oregano, red pepper flakes, and chili powder. Stir to combine.4️⃣Simmer: Addtomato sauceandjalapeños. Stir well and let simmer for15 minutes. Remove from heat and let cool slightly.5️⃣Prepare the dough: Lightly flour a surface andunroll the pie crust. Using a4-inch round cutter(or an upside-down bowl), cut out circles. Each pie crust should yield about4 pieces.6️⃣Assemble the empanadas:Brush the edges of each dough circle with a littlewaterto help seal.Add a small amount ofshredded cheeseand about¼ cup of the beef mixturein the center.Fold the dough over to create ahalf-moon shape.Press the edges together with aforkto seal.7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
3. 3️⃣Season the filling: Sprinkle the beef mixture withcumin, garlic salt, Slap Ya Mama seasoning, black pepper, oregano, red pepper flakes, and chili powder. Stir to combine.4️⃣Simmer: Addtomato sauceandjalapeños. Stir well and let simmer for15 minutes. Remove from heat and let cool slightly.5️⃣Prepare the dough: Lightly flour a surface andunroll the pie crust. Using a4-inch round cutter(or an upside-down bowl), cut out circles. Each pie crust should yield about4 pieces.6️⃣Assemble the empanadas:Brush the edges of each dough circle with a littlewaterto help seal.Add a small amount ofshredded cheeseand about¼ cup of the beef mixturein the center.Fold the dough over to create ahalf-moon shape.Press the edges together with aforkto seal.7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
4. 4️⃣Simmer: Addtomato sauceandjalapeños. Stir well and let simmer for15 minutes. Remove from heat and let cool slightly.
5. 5️⃣Prepare the dough: Lightly flour a surface andunroll the pie crust. Using a4-inch round cutter(or an upside-down bowl), cut out circles. Each pie crust should yield about4 pieces.6️⃣Assemble the empanadas:Brush the edges of each dough circle with a littlewaterto help seal.Add a small amount ofshredded cheeseand about¼ cup of the beef mixturein the center.Fold the dough over to create ahalf-moon shape.Press the edges together with aforkto seal.7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
6. Brush the edges of each dough circle with a littlewaterto help seal.
7. Add a small amount ofshredded cheeseand about¼ cup of the beef mixturein the center.Fold the dough over to create ahalf-moon shape.Press the edges together with aforkto seal.7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
8. Fold the dough over to create ahalf-moon shape.Press the edges together with aforkto seal.7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
9. Press the edges together with aforkto seal.
10. 7️⃣Egg wash: In a small bowl, whisk together1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
11. 8️⃣Bake: Place empanadas on alined baking sheetand bake for15 minutes, or until the crust isgolden brown.9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!
12. 9️⃣Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm withsalsa, guacamole, or sour cream!

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Notes

🌶Want extra spice?Add more jalapeños or a dash of hot sauce.🧀Mix up the cheese– Try mozzarella, pepper jack, or queso fresco.🥟No pie crust?Useempanada doughorpuff pastryfor a flakier bite.🔥Air Fryer Option– Cook at375°F for 12-14 minutes, flipping halfway.TheseCheesy Ground Beef Empanadasare crispy, cheesy, and packed with flavor.Enjoy!🥟✨
TheseCheesy Ground Beef Empanadasare crispy, cheesy, and packed with flavor.Enjoy!🥟✨