Skip to content

The starter, From around the world

Beef empanadas

Beef empanadas are golden hand pies filled with ground beef, olives and hard boiled egg, serving 6, with one hour of active work. The filling and assembled pastries are made entirely the day before, so all that's left is brushing with egg wash and baking just before guests arrive. The recipe is medium difficulty, about €1.90 per person, and the key is letting the filling cool completely before filling the dough.

Golden empanadas just like in Argentina, beef, olives and hard boiled egg, you can make them the day before and just bake them before guests arrive.

Beef empanadas
For
6 people
Work
1 h
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
340 kcalcalculated by Kiloach, your weight coach

Under the golden, crackly crust, the beef filling mixes the saltiness of green olives, the quiet sweetness of raisins and the softness of mashed hard boiled egg. Cumin and sweet paprika bring the warm, mild spice typical of Argentine empanadas, with no heat at all. This is food you eat with your hands, hot, and it wins people over from the first bite.

It's a great starter for a lively dinner with friends, or for a standing cocktail party where guests graze as they chat. Kids tend to like it just as much as adults, and since everything is made the day before, you actually get to spend the evening with your guests instead of in the kitchen. It also works well as a light main course with a salad, for a casual dinner.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 15 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, make the whole filling, fill and seal the empanadas, then arrange them on a tray and refrigerate. Just before guests arrive, brush them with beaten egg and bake twenty minutes at 200°C. At serving time, bring them out warm on a platter, they're meant to be eaten with your hands.

The ingredients

6 people

Butcher

  • Ground beef 450 g

Fruits and vegetables

  • Onions 3
  • Red bell pepper 1

Pantry

  • Green olives 60 g
  • Cuminoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 2 tsp
  • Raisins 40 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Shortcrust pastry 3

Allergens Gluten, Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sauté the diced onions and pepper, add the ground beef and spices and cook through. 15 min

    Choose beef that isn't too lean, the filling will be more tender.

  2. Let it cool, then stir in the olives, raisins and two mashed hard boiled eggs.

    The raisins bring the small sweet note typical of empanadas.

  3. Cut rounds from the dough, fill them, fold over and seal the edges with a twist or fork marks.

    Don't overfill, one tablespoon is enough.

  4. Arrange the empanadas on a tray, cover and refrigerate.

    Layer parchment paper between them so they don't stick together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the empanadas with beaten egg and bake at 200°C until golden. 20 min

    Poke each one once with the tip of a knife, so steam can escape.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve warm, on a platter.

    They're meant to be eaten with your hands, perfect for a cocktail style dinner.

Our tips to get it right

  • Drain the onions and pepper well after cooking if a lot of liquid came out, a filling that's too wet will make the dough soggy.
  • Chop the olives and hard boiled egg fairly fine so every bite of the empanada has a little of everything, without big chunks that make sealing the edges harder.
  • If you're short on time the day of, pull the empanadas out of the fridge ten minutes before brushing with egg, very cold dough tends to crack more in the oven.

The variations

  • Swap the ground beef for shredded chicken cooked with the same spices, for a lighter bite.
  • For a vegetarian version, replace the meat with cooked lentils and chopped mushrooms sautéed with the same spices.
  • To save time, use pre cut puff pastry rounds and skip the cutting step, they'll just turn out a bit puffier.

What to serve it with

  • Chimichurri sauce on the side
  • A fresh tomato salad
  • A glass of light red wine

Storage

Raw empanadas keep for two days in the fridge, covered. They freeze well uncooked, unglazed, and can go straight from the freezer into the oven with a slightly longer bake. Once baked, eat them within two days, reheated briefly in the oven to stay crisp.

Questions about this recipe

Can you use puff pastry instead of shortcrust?

Yes, puff pastry gives puffier, crispier empanadas, while shortcrust stays closer to the traditional Argentine version. Both seal and brown the same way.

How do you seal empanadas so they don't open while baking?

Lightly wet the edge of the dough before folding it over, then press firmly with a fork or twist the edge by hand. Don't overfill them, too much filling makes it hard to seal properly.

Can you make smaller empanadas for a cocktail party?

Yes, cut smaller rounds and use about a teaspoon of filling instead of a tablespoon, you'll get bite sized appetizers rather than a starter. Plan for two to three times more rounds with the same amount of dough.

Do kids usually like this dish?

Yes, generally, the combination of beef and hard boiled egg appeals to kids, and the slight sweetness of the raisins softens the spices. You can ease up on the cumin and paprika if you're hosting very young children.

Can beef empanadas be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make beef empanadas?

Allow 1 h 50 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in beef empanadas?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does beef empanadas cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Vegetable pakoras The appetizer

From around the world

Vegetable pakoras

  • 30 min of work
  • Prepared the same day
  • Easy, €1.20 per person

220 kcalcalculated by Kiloach

Gulab jamun The dessert

From around the world

Gulab jamun

  • 45 min of work
  • Prepared the same day
  • Medium, €0.80 per person

380 kcalcalculated by Kiloach

Starters for entertaining

See all