Name: Argentinian Beef Empanadas
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Latinoamericana
Ingredients: 12 piece empanada dough discs medium size, for baking; 600 g Ground beef 80/20 for juiciness; 300 g White onion finely chopped; 150 g red bell pepper diced; 2 tbsp Olive oil; 120 ml Beef broth low in salt if possible; 3 piece Egg 2 boiled and chopped, 1 beaten for brushing; 80 g Green olive boneless, chopped; 40 g Raisins optionally chopped; 2 tsp Sweet paprika; 1 tsp Ground cumin; 1 tsp Dried Mexican oregano; 1.5 tsp Salt adjust according to the broth; 0.5 tsp Black pepper freshly ground

Argentinian Beef Empanadas

In Buenos Aires, I learned that a platter of argentinian empanadas never arrives alone: it brings conversation, helping hands, and debate over the best seal, that braided closure that holds in the juice. My version goes in the oven, with browned meat, sweet onions, and a touch of cumin that adds aroma without overwhelming. The broth reduces until shiny, so the filling stays moist but doesn’t break the dough. Direct, festive, and yielding, these beef empanadas work because the filling cools before assembling: that small rest makes all the difference.

Chef tips

If you don’t like raisins, leave them out without adjusting the rest; the recipe will still remain juicy.
Don’t assemble the empanadas with hot filling: the dough gets damp, tears, and it’s hard to make the seal.
For a more northern Argentinian flavor, add a bit more cumin and paprika, keeping the salt the same.
Store the baked empanadas in the fridge for up to 3 days; reheat them at 180°C for 8 to 10 minutes to regain crispiness.