Beef empanadas

Full of flavour and a hint of spice, these beef empanadas are the ultimate snack or party food. Share them around the next time you entertain family and friends.

  • 1 hr 45 mins cooking
  • Makes 30
  • Print


Beef empanadas
  • 3 cup (450g) plain (all-purpose) flour
  • 1 teaspoon sea salt flakes
  • 80 gram (2½ ounces) butter, melted
  • 1 cup (250ml) water
  • 1 egg, beaten lightly
  • 300 gram (9½ ounces) bottled mild chunky tomato salsa
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 brown onion (150g), chopped finely
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 250 gram (8 ounces) rump steak
  • 2 teaspoon chopped fresh oregano leaves
  • 1 hard-boiled egg, chopped coarsely
  • 1/4 cup (30g) pitted green olives, chopped coarsely
  • 30 gram (1 ounce) cold butter, grated coarsely


Beef empanadas
  • 1
    Place flour, salt, melted butter and the water in a large bowl; stir with a round-bladed knife until a firm dough forms. Knead dough on a lightly floured surface for 2 minutes or until smooth. Divide dough into three portions; shape into discs, wrap each in plastic wrap. Refrigerate 1 hour.
  • 2
    To make the filling, heat half the oil in a large frying pan over low heat; cook onion, stirring occasionally, for 10 minutes or until soft. Add spices; cook, stirring, for 2 minutes or until fragrant. Transfer to a large heatproof bowl. Meanwhile, trim any fat from beef; cut beef into 1cm (½-inch) pieces. Heat remaining oil in same pan over high heat; cook beef, stirring, in batches, for 2 minutes or until browned, reheating the pan between each batch. Add beef to onion mixture with oregano, egg and olives; season to taste, then stir to combine. Stir in butter until well combined. Refrigerate 1 hour or until cool.
  • 3
    Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
  • 4
    Roll out one piece of dough on a lightly floured surface until 2mm (inch) thick; cut out 10 x 8cm (3¼-inch) rounds. Knead and re-roll scraps, taking care as the dough may become tough and shrink on re-rolling. Holding a round of dough in one hand, place 1½ teaspoons of filling in the centre. Fold dough over the filling; pleat edges to seal. Place on tray. Repeat with remaining dough and filling. Brush tops lightly with egg.
  • 5
    Bake empanadas for 20 minutes or until browned lightly. Serve warm with tomato salsa.


The dough can be refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; refrigerate until required.

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