Argentine Beef Empanadas


For the Pastry

400g plain white flour

120g of lard or butter or a mix of both, cubed

1 egg yolk

200 - 250g of warm milk

½ tsp salt

Beef Picadillo Filling

1 lb ground beef

2 white onions, chopped

120g lard or butter

2 tbsp smoked paprika

2 tsp red pepper flakes or chilli powder 

1 tbs dried oregano

½ tbsp ground cumin

3 hard-boiled eggs, chopped

50g chopped green olives

Salt and pepper to taste

1 egg separated, then lightly whisked


1. Start by making the dough. Mix the flour and salt in a bowl until well combined. Add the cubes of butter/lard and rub into the flour using the tips of your fingers. Do this until the mixture resembles breadcrumbs.


2. Add the egg yolk and milk slowly whilst mixing. Bring the dough together until it's smooth. Shape the dough into a few disks (as shown in the video), cover and leave in the fridge to rest.

3. Combine the ground beef, paprika, red pepper flakes, cumin, salt and pepper in a large bowl and set aside. 


4. Cook the onions in the butter/lard until they're soft and starting to colour. Remove from the pan and set aside. Now cook the beef in batches until cooked through and there's a bit of colour on the meat. 


5. Leave the meat to cool down, then add the green olives and chopped egg. 

6. Roll out and cut the empanada dough as shown in the video. Use a small plate or cutter to get a circular shape.

7. Assemble the empanadas by adding a tablespoon of the meat mixture to the dough disk, brushing the edges with egg white (which acts as the glue) and folding and twisting the edges.  Brush the empanadas with the egg yolk, this will give them a lovely shine.

8. Preheat the oven to 200°C (400°F).

8. Let the empanadas rest for about 30 minutes in the fridge. 

9. Bake for about 20-25 minutes or until golden brown on top. Serve warm.