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Argentina · Argentine

Argentine Empanadas

Baked Argentine-style folded pastry empanadas with classic beef, vegetarian and vegan fillings.

Baked Argentine empanadas with golden folded pastry
Argentina Argentine 4 servings Prep 35 min Cook 25 min Total 60 min

Makes 8 empanadas, enough for 4 servings.

Keep the dough rounds covered while filling so they do not dry out.

Servings

Customize this recipe

Servings

Version

Intolerance / Allergy

Servings: 4 · Version: Classic

Always check ingredient labels and cross-contamination warnings.

Classic

Baked beef empanadas with oil-based wheat dough and optional egg wash.

The wheat dough contains gluten. The optional egg wash contains egg; use vegan for fully egg-free.

Version

  • Classic

Free from

  • Lactose
  • Milk protein
  • Tree nuts
  • Peanuts
  • Soy
  • +4 more

Contains

  • Gluten
  • Egg

Ingredients

  • 300 g wheat flour Contains gluten.
  • 120 ml warm water
  • 40 ml olive oil
  • 300 g minced beef
  • 100 g onion
  • 3 g ground cumin
  • 3 g paprika
  • 1 egg for wash, optional Contains egg.
  • 5 g fine salt

Cooking method

Oven

  1. Make the dough

    Mix flour, warm water, oil and salt into a smooth dough, then rest briefly.

  2. Cook the filling

    Cook onion with the selected filling, spices and salt until flavorful and not watery.

  3. Shape

    Roll dough into rounds, add filling and fold into half-moons, sealing the edges well.

  4. Bake

    Brush with egg for classic if using it, or oil for egg-free versions. Bake at 200 C until golden.

  5. Rest

    Cool for a few minutes before serving so the filling settles.