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Argentine Baked Beef Empanadas

Name: Argentine Baked Beef Empanadas
Yield: 20 empanadas; filling may remain
Cuisine: Argentina
Ingredients: as needed Olive oil for sautéing; 600 g Onion diced; 1 Red capsicum diced; 5 mL Chilli flakes; 15 mL Ground cumin; 30 mL Sweet paprika; 125 mL Water; 300 g Minced beef; 187.5 mL Spring onion greens chopped; 187.5 mL Green olives brine-packed; drained, chopped; 125 mL Parsley chopped; 3 Hard-boiled eggs chopped; to taste Salt / black pepper; 100 g Unsalted butter softened; 1 Large egg room temperature; 10 mL Salt; 500 g Bread flour; 30 mL Olive oil; 150 mL Water warm

Makes: 20 empanadas; filling may remain
Heat: 200°C
Baking time: 20–30 min

Cook filling first: onion 10 min, capsicum 20–30 min, then spices and beef.

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Argentine Baked Beef Empanadas

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Ingredients

Group	Ingredient	Amount	Preparation
Filling	Olive oil	as needed	for sautéing
Filling	Onion	600 g	diced
Filling	Red capsicum	1	diced
Filling	Chilli flakes	5 mL
Filling	Ground cumin	15 mL
Filling	Sweet paprika	30 mL
Filling	Water	125 mL
Filling	Minced beef	300 g
Filling	Spring onion greens	187.5 mL	chopped
Filling	Green olives	187.5 mL	brine-packed; drained, chopped
Filling	Parsley	125 mL	chopped
Filling	Hard-boiled eggs	3	chopped
Filling	Salt / black pepper	to taste
Pastry	Unsalted butter	100 g	softened
Pastry	Large egg	1	room temperature
Pastry	Salt	10 mL
Pastry	Bread flour	500 g
Pastry	Olive oil	30 mL
Pastry	Water	150 mL	warm

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Lined sheet	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.

Timing & recipe details

Time & temperature

Baking temperature: 200°C
Baking time: 20–30 min

Cook filling first: onion 10 min, capsicum 20–30 min, then spices and beef.

Yield: 20 empanadas; filling may remain
Heat: 200°C
Plan for: About 4 hours including chilling

Method

01 · Filling
Use: Oil, onion, capsicum, spices, water, beef
Sauté salted onion 10 minutes; add capsicum, cook 20–30 minutes. Stir in spices 1 minute, water 30 seconds, then beef. Cook beef fully to 71°C.
Ready when: Vegetables soft
01 Cook the beef fillingSoften the vegetables, add spices and water, then cook the beef fully.
02 · Chill
About 2 h
Use: Filling; greens, olives, parsley, eggs
Cool promptly in a shallow refrigerated container. Mix in remaining filling ingredients; refrigerate until cold.
Ready when: Cold filling
02 Chill the fillingCool promptly, add the greens, olives, parsley and eggs, and chill until cold.
03 · Pastry
Use: Pastry ingredients
While filling chills, beat butter; add egg, salt, then flour in thirds. Knead in oil and water 10 minutes. Cover; refrigerate 2 hours. Rest out 15 minutes.
Ready when: Pliable
03 Make and rest the pastryKnead the pastry until pliable; cover and chill as directed.
04 · Assemble
Use: Dough, filling
Roll 20 balls into palm-sized discs. Add 15 mL filling each; fold, pinch and crimp. Keep unused dough covered.
Ready when: Seams closed
04 Fill and seal the empanadasRoll palm-sized discs, add a spoonful of cold filling, then fold and crimp tightly.
05 · Bake
20–30 min
Use: Empanadas
Preheat; bake on lined sheets.
Ready when: Golden; filling reaches 74°C
05 Bake until goldenBake on lined sheets until golden and the filling reaches 74°C.

What to look for

Stage	Look / feel for	Needs attention
Seal	Clean, tightly joined edges.	Filling on seam.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Leaking seams	Weak seal.	Press again with a fork; chill before baking.	Keep filling cold.
Pastry softens while filling	Warm filling.	Stop and chill filling fully.	Prepare filling ahead.

Chill perishables within 2 hours, or 1 hour above 32°C. Do not partially cook beef for later completion.

Show ingredient flow

Recipe

Argentine Baked Beef Empanadas

Onion-rich beef filling in homemade pastry.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Filling	Olive oil	as needed	for sautéing
Filling	Onion	600 g	diced
Filling	Red capsicum	1	diced
Filling	Chilli flakes	5 mL
Filling	Ground cumin	15 mL
Filling	Sweet paprika	30 mL
Filling	Water	125 mL
Filling	Minced beef	300 g
Filling	Spring onion greens	187.5 mL	chopped
Filling	Green olives	187.5 mL	brine-packed; drained, chopped
Filling	Parsley	125 mL	chopped
Filling	Hard-boiled eggs	3	chopped
Filling	Salt / black pepper	to taste
Pastry	Unsalted butter	100 g	softened
Pastry	Large egg	1	room temperature
Pastry	Salt	10 mL
Pastry	Bread flour	500 g
Pastry	Olive oil	30 mL
Pastry	Water	150 mL	warm

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Lined sheet	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.

Timing & recipe details

Makes: 20 empanadas; filling may remain
Heat: 200°C
Allow: About 4 hours including chilling

How do I make it?

Cook the filling
Heat the oil and cook the salted onion for 10 minutes, then add the capsicum and cook for 20–30 minutes. Stir in the spices for 1 minute, then the water for 30 seconds. Add the beef and cook it fully to 71°C.
Soften the vegetables, add spices and water, then cook the beef fully.
Ready when: Vegetables soft
Chill the filling
About 2 h
Spread the filling in a shallow container and refrigerate promptly. Mix in the spring onion greens, olives, parsley and hard-boiled eggs, then refrigerate for about 2 hours, until cold.
Cool promptly, add the greens, olives, parsley and eggs, and chill until cold.
Ready when: Cold filling
Make the pastry
While the filling chills, beat the butter, then add the egg, salt and flour in three additions. Knead in the oil and water for 10 minutes. Cover and refrigerate for 2 hours, then leave out for 15 minutes so it is easy to roll.
Knead the pastry until pliable; cover and chill as directed.
Ready when: Pliable
Fill and seal
Make 20 dough balls and roll each into a palm-sized disc. Put 15 mL filling in each, fold over and pinch the edge firmly closed, then fold or press the edge to seal it. Keep unused dough covered.
Roll palm-sized discs, add a spoonful of cold filling, then fold and crimp tightly.
Ready when: Seams closed
Bake
20–30 min
Heat the oven to 200°C and line baking sheets. Bake the empanadas for 20–30 minutes, until golden and the filling reaches 74°C.
Bake on lined sheets until golden and the filling reaches 74°C.
Ready when: Golden; filling reaches 74°C

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Leaking seams	Weak seal.	Press again with a fork; chill before baking. Keep filling cold.
Pastry softens while filling	Warm filling.	Stop and chill filling fully. Prepare filling ahead.

Useful recipe notes

Chill perishables within 2 hours, or 1 hour above 32°C. Do not partially cook beef for later completion.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Argentine Baked Beef Empanadas at a glance

Makes: 20 empanadas; filling may remain
Heat: 200°C
Baking time: 20–30 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Onion	600 g	120%
Minced beef	300 g	60%
Unsalted butter	100 g	20%
Bread flour	500 g	100%

Method

01 · Filling

02 · Chill

03 · Pastry

04 · Assemble

05 · Bake

What to look for

Troubleshooting

How do I make it?

Cook the filling

Chill the filling

Make the pastry

Fill and seal

Bake

What can go wrong, and how can I fix it?

Argentine Baked Beef Empanadas at a glance