Recipes // Side Dishes // Argentine Beef Empanadas

Argentine Beef Empanadas


By Ariel Barbouth


  • 3 tbsp. corn oil
  • 1 lb. ground beef
  • 1/3 lb. scallions, in ¼ inch slices
  • ¾ lb. onions, in ¼ inch dices
  • ¼ lb. red bell pepper, in ¼ inch dices
  • 1/8 lb. green olives, sliced
  • ¼ lb. potatoes, in ¼ inch dices
  • ¾ tsp. oregano
  • ¾ tsp. cumin
  • ¾ tsp paprika
  • ¼ tsp. crushed red pepper
  • 3 tsp. salt
  • 1 tsp. sugar


  1. In a small pot, boil the diced potatoes in water. Make sure not to overcook them.
  2. Add the oil to a medium size skillet over high heat. Add the onion and red bell pepper and stir constantly. Cook for 5-7 minutes until the onions are softened and translucent, then mix in the cumin, paprika, crushed red pepper, oregano, salt and sugar. Add the ground beef and cook for an additional 8 minutes so that the meat is fully cooked. Add the potatoes, olives and lastly the sliced scallions and mix everything together. Cook for 2 minutes on low heat. Once the filling is fully cooked, let it cool down and rest for a few hours before making the empanadas.
  3. To make the empanadas, you can buy empanada disks at Latin stores or online. You can buy any brand out there, but if you can find it, La Salteña is recommended. You can also try Goya, Fargo or any other brand.
  4. Place the disk on the table, moisten the edges and add a generous spoonful of filling to the center. Fold in half and use a fork to press down. If you are feeling adventurous, try the fold and press technique shown in the video. 
  5. Bake empanadas in a pre-heated oven at 450F for 12 minutes, or until the dough looks properly cooked.
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