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Empanadas de Carne

Flaky, golden pastry pockets filled with spiced ground beef, hard-boiled egg, olives, and raisins in the classic Argentinian style. These savory hand pies are baked until crisp and make an impressive lunch or appetizer.

75 minMediumServes 4520 cal/serving

ArgentinianLunchOven and StovetopStandardPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 12 store-bought empanada discs (thawed if frozen), thawed
  • 1 lb 80/20 ground beef
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup pimiento-stuffed green olives, sliced
  • 1/4 cup golden raisins
  • 2 hard-boiled eggs, peeled and chopped
  • 1 egg (for egg wash), beaten with 1 tbsp water
  • 2 tbsp olive oil

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and 1 finely diced green bell pepper and cook, stirring, for 5 minutes until softened.

  2. 2

    Add 4 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lb 80/20 ground beef, breaking it up, and cook until no pink remains and the beef reaches an internal temperature of 160 F, about 6-7 minutes. Drain excess fat.

  3. 3

    Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add 1/2 cup sliced pimiento-stuffed green olives and 1/4 cup golden raisins and cook for 2 minutes. Remove from heat and cool for 10 minutes.

  4. 4

    Fold in 2 peeled and chopped hard-boiled eggs. Taste and adjust seasoning.

  5. 5

    Preheat oven to 400 F. Line two baking sheets with parchment paper.

  6. 6

    Place one store-bought empanada discs (thawed if frozen) on a flat surface. Spoon about 3 tablespoons of filling onto the center. Fold the disc over to form a half-moon and press the edges together firmly. Crimp the edge by folding and pressing in a rope pattern or press with a fork.

  7. 7

    Repeat with remaining discs and filling. Place on the prepared baking sheets.

  8. 8

    Brush each empanada with beaten with 1 tbsp water egg (for egg wash). Bake for 22-25 minutes, rotating the sheets once, until deep golden brown.

  9. 9

    Cool for 5 minutes before serving.

Questions

How long does Empanadas de Carne keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Empanadas de Carne?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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