Argentine · Moderate
Empanadas for Beginners
Baked beef empanadas using ready-made dough rounds and a cooled, savory filling.
- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 80 mins
- Servings
- 10
Total includes 20 minutes cooling the filling; thaw dough beforehand as directed. Cooking includes the stovetop filling and baking. Makes 10 empanadas.
About this recipe
Ready-made rounds let this recipe focus on the part that matters most for a first batch: a flavorful filling that is dry enough to seal. The beef mixture is spread in a shallow dish to cool before assembly, then each empanada is filled modestly, pressed free of trapped air, and crimped before baking.
Why this method works
- Cooking off loose liquid keeps the filling from soaking through the dough.
- Cooling the filling protects the fat in the pastry and reduces steam inside the seam before it sets.
- A small vent gives hot air a controlled exit instead of forcing open the crimped edge.
Ingredient notes
- Empanada dough discs
- Choose rounds labeled for baking. Frying discs have a different texture and package instructions.
- Ground beef
- An 85–90% lean blend gives the filling flavor without leaving a large amount of fat in the skillet.
- Green olives and egg
- Both are common additions in Argentine beef empanadas, but styles vary by region and household.
Simple Home Dish
Empanadas for Beginners
- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 80 mins
- Servings
- 10
Total includes 20 minutes cooling the filling; thaw dough beforehand as directed. Cooking includes the stovetop filling and baking. Makes 10 empanadas.
Ingredients
- 10 frozen empanada dough discs for baking (about 5–6 inches), thawed according to package
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 lb ground beef
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 1/4 cup chopped pitted green olives
- 1 hard-boiled egg, peeled and chopped
- 1 large raw egg beaten with 1 tablespoon water, for egg wash
Instructions
- Warm oil in a skillet over medium heat. Cook onion and pepper for 7 minutes until soft. Add beef and break it up; cook for 6–8 minutes until it reaches 160°F.
- Stir in paprika, cumin, salt, pepper, and 2 tablespoons water. Simmer for 2 minutes until no loose liquid remains. Remove from heat and fold in olives and chopped hard-boiled egg.
- Spread filling in a shallow dish and let cool for about 20 minutes. Heat the oven to 400°F and line a large baking sheet with parchment.
- Place about 1/4 cup cooled filling in the center of each dough disc. Lightly moisten the edge with water, fold into a half-moon, and press out air. Crimp firmly with a fork. Keep filling off the sealing edge.
- Arrange on the sheet with space between them, brush with egg wash, and poke a small steam vent in each. Bake for 20–25 minutes until golden and the filling reaches 165°F, following dough-package guidance if it differs.
Step-by-step notes
- Spread the cooked filling in a wide dish rather than leaving it in the hot skillet; the larger surface area helps it cool faster.
- Keep the outer half-inch of each disc clean. Filling or grease on the edge prevents a firm seal.
- Press out excess air before crimping, then inspect the entire seam for gaps before brushing with egg wash.
Cooking tips
Make ahead
Prepare and cool the filling up to 2 days ahead, then keep it covered in the refrigerator. Assemble the empanadas while the filling is cold. They can be refrigerated on the sheet for several hours before baking.
Storage & reheating
Refrigerate within 2 hours for 3–4 days. Reheat in the oven to 165°F. Freeze baked, cooled empanadas for up to 2 months.
Variations
Omit olives if you prefer, or add 2 tablespoons raisins for a sweet-savory variation. Do not increase the filling volume so much that the discs are difficult to seal.
Keep cooking
Frequently asked questions
Why must the filling cool?
Hot filling softens the dough and creates steam before the seams set. Cooling it in a shallow dish makes assembly easier and helps prevent leaks.
Why did the empanadas open in the oven?
The discs may have been overfilled, the sealing edge may have been wet with filling, or air may have been trapped inside. Use less filling and press the seam firmly before crimping.
Can I freeze unbaked empanadas?
Yes. Freeze them in a single layer until firm, then transfer to a freezer container. Bake from frozen following the dough package guidance and allow extra time for the centers to heat through.