Name: Argentinian Beef Empanadas
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Latinoamericana
Ingredients: 600 g Ground beef 80/20 for juiciness; 300 g White onion finely chopped; 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 tray of Argentinian empanadas never arrives alone: it brings conversation, helping hands, and debate over the best crimp, that twisted closure that keeps the juices inside. My version goes in the oven, with browned beef, sweet onion, and a hint of cumin that scents without overpowering. The broth reduces to a shine, so the filling stays moist but doesn't break the dough. Direct, festive, and bountiful, these beef empanadas work because the filling cools before assembling: that little rest makes all the difference.

Chef tips

If you don't like raisins, omit them without adjusting the rest; the recipe will still be juicy.
Don't assemble the empanadas with hot filling: the dough softens, breaks, and it's hard to crimp properly.
For a more northern Argentinian flavor, add a bit more cumin and paprika, keeping the salt the same.
Store baked empanadas in the refrigerator for up to 3 days; reheat them at 180°C for 8 to 10 minutes to regain the crispness.