Argentinean empanadas

Filled with slow-cooked beef, spices and green olives, these crispy empanadas make a heavenly snack or light meal with salad.

  • 2 hrs 40 mins cooking
  • Makes 8 Item
  • Print


Argentinean empanadas
  • 2 tablespoon olive oil
  • 750 gram (1½ pounds) beef chuck steak, chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 2 teaspoon plain (all-purpose) flour
  • 2 teaspoon ground cumin
  • 1 teaspoon each ground coriander and sweet paprika
  • 2 cup (500ml) beef stock
  • 4 sheets shortcrust pastry
  • 4 large green olives, seeded, sliced thinly
  • 2 hard-boiled eggs, chopped coarsely
  • 1 egg, beaten lightly
  • 340 gram (11 ounces) bottled roasted capsicum (bell pepper) strips


Argentinean empanadas
  • 1
    Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion, stirring, until softened. Add flour and spices; cook, stirring, 1 minute. Gradually stir in stock. Return beef to pan; bring to the boil. Reduce heat; simmer, covered, over low heat, 2 hours. Season; cool.
  • 3
    Preheat oven to 220°C/425°F. Oil oven tray and line with baking paper.
  • 4
    Cut eight 14cm (5½-inch) rounds from pastry. Divide beef mixture among rounds. Top with olive and hard-boiled egg; seal pastry over filling. Pinch pastry edges together; place on oven tray. Brush with beaten egg.
  • 5
    Bake empanadas about 25 minutes or until browned. Stand 5 minutes before serving.
  • 6
    Meanwhile, blend or process capsicum until smooth. Serve with empanadas.


You can freeze the uncooked empanadas in an airtight container. No need to thaw them before baking but they will take a little longer.

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