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Recipe of Beef Empanadas

Beef Empanadas

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A version of the traditional empanada argentina, these delicious empanadas can be prepared as an appetizer for a barbecue or family meal.
Learn more about Deborah Dana


10 portions
  • 2 eggs, hard
  • 1 1/2 onions, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 tablespoons oregano
  • 1 kilo ground beef
  • 2 tablespoons raisin
  • 2 tablespoons olive, chopped
  • 1 can tomtato, whole
  • 4 cups vegetal oil
  • 2 cups flour
  • 1 tablespoon salt
  • 1/2 sticks unsalted butter, half cup
  • 1 egg
  • 6 tablespoons Water
  • 1 tablespoon vinegar


For the dough, mix the flour, salt and butter in a bowl with your hands until you get a uniform dough.
In a separate deep bowl beat the egg, water and vinegar with a fork and add to the flour dough.
Knead the mixture on a clean surface with a little flour until you get a smooth dough and store in plastic wrap paper for an hour.
For the filling begin by cutting the eggs into thin slices.
In a saucepan over low heat cook the onion in the oil until golden brown and add the garlic, and oregano, mixing for 1 minute.
Add the meat and cook for 5-10 minutes until all the meat is fully cooked. Stir in raisins, olives and tomato.
Preheat the oven to 100°C (200°F) and place a large piece of parchment paper on a baking sheet
Take the empanada dough and extended it into a large sheet and cut half circles of approximately 10 centimeters to make the empanadas.
Take half a circle and fill with 2 tablespoons of the meat filling, cover with another half circle and pinch to seal closed the edges with a fork.
Cook the empanadas in the oven for 20 minutes or until the dough is golden brown.
You can also choose to fry the empanadas in very hot vegetable oil (about 4 minutes each) if you like a more crunchy touch.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (28)
Alexandra Sarmiento
17/11/2019 09:59:04
Hola, yo también hago empanadas, pero quiero saber si para hacerlas fritas la masa tiene que ser un poco más gruesa del ancho? Sácame esa duda. Gracias y como haces ese doble ja ja ja no me sale aun, soy principiante pero me salen muy ricas y me sale bien la masa
It’s BellaKakeup
27/06/2019 18:28:21
La masa quedó extremadamente salada, utilice mantequilla sin sal y 2 tazas de harina
13/06/2019 19:25:39
Adriana Madrid
31/03/2019 21:12:58
¿Y cómo se usan las 4 tazas de aceite vegetal? Además, la temperatura del horno a 100 grados parece muy baja. Ojalá que Kiwilimón vea los comentarios y responda a nuestras dudas.
Sony Diaz Orduña
18/03/2019 19:31:49
No entendí eso del medio círculo, que no es mejor rellenar el círculo y cerrar? Para que rellenar medio círculo y tapar con otro medio círculo si se puede rellenar el círculo completo y cerrar!
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