These baked beef empanadas wrap a savory filling of ground beef, onions, olives and hard-boiled eggs in homemade dough. Sweet paprika, cumin and oregano season this Argentine-style version, and an egg wash gives the pastry a golden finish.
Below you’ll find the full recipe, tips for sealing the dough, and make-ahead guidance. For another filling, try our chicken empanadas.
Jump to the ingredients and instructions | Printable recipe card
What Are Beef Empanadas?
Beef empanadas are filled pastries, usually folded into a half-moon and sealed along the edge. Recipes vary across Latin America and Spain: some use ground beef, others hand-cut meat, and the pastry may be baked or fried. This recipe uses wheat-flour dough and an oven-baked method.
There is no single version shared by every Argentine province or household. Learn more in our guide to Argentine empanada traditions.
Beef Empanada Ingredients and Instructions
Yield: About 20 empanadas; size and dough thickness affect yield. Estimated total time: 2 hours 45 minutes.
Planning estimates: about 45 minutes active preparation and assembly, 30 minutes cooking the filling, 60 minutes chilling, and 25–30 minutes baking. Rest the dough while the filling chills. Allow extra time if working in batches.
Beef filling
- 1 lb lean ground beef
- 2 tablespoons olive oil
- 2 large white onions, finely chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, finely diced
- 2 tablespoons sweet paprika
- 1 1/2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon granules or paste
- Salt and black pepper, to taste
- 3 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green olives
- 1 cup finely chopped green onions
Dough
- 4 cups all-purpose flour, plus a little for rolling if needed
- 2 teaspoons salt
- 1/2 cup unsalted butter, softened
- 1 large egg, beaten
- 2 tablespoons neutral oil
- 3/4 to 1 cup warm water, added gradually
Egg wash
- 1 large egg
- 1 tablespoon water
Step-by-Step Instructions
- Cook the vegetables: Warm the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring, for about 10 minutes until softened. Add the bell pepper and garlic and cook until tender, about 8–10 minutes. Lower the heat if the garlic starts to brown.
- Cook the filling: Stir in the paprika, chili powder, cumin and oregano for about 1 minute. Add the beef and increase the heat to medium. Break it into small pieces and cook until it reaches 160°F (71°C), checking with a food thermometer. Stir in the bouillon. Cook off any pooling liquid without drying out the filling; taste and adjust salt and pepper after the beef is fully cooked.
- Chill the filling: Transfer to a shallow heat-safe container. Stir in the chopped hard-boiled eggs, parsley, olives and green onions. Refrigerate promptly and chill for at least 1 hour, until cold enough to handle. Do not leave the filling on the counter for the chilling period.
- Mix the dough: Combine the flour and salt in a large bowl. Work in the softened butter, then mix in the beaten egg and oil. Add 3/4 cup warm water gradually, mixing until the dough comes together. Add the remaining water a little at a time only if needed; the dough should be pliable, not a wet paste. Knead briefly until smooth, cover and let rest for 1 hour while the filling chills.
- Roll and cut: Heat the oven to 375°F (190°C). Line baking sheets with parchment. Divide the dough in half and keep one half covered. Roll the other half to about 1/8 inch (3 mm) thick on a lightly floured surface. Cut rounds about 6 inches (15 cm) across. Gather and reroll scraps gently, then repeat with the remaining dough.
- Fill and seal: Put about 2 tablespoons of cold filling in the center of each round, leaving a clear border. Lightly moisten the edge with water, fold into a half-moon, and press out trapped air. Pinch the edges closed, then crimp with a fork. If the edges will not meet easily, remove a little filling.
- Bake: Arrange the empanadas with space between them on the prepared sheets. Beat the egg with 1 tablespoon water and brush a thin layer over the tops. Bake for 25–30 minutes, until the pastry is golden and cooked through and the center of the chilled filling reaches 165°F (74°C). Check sooner if your empanadas are smaller; bake in batches if needed.
- Serve: Let the empanadas stand for a few minutes before serving; the filling will be hot. Offer chimichurri separately if desired.
Storage and Recipe Notes
Yield and times are approximate. You may have extra filling; refrigerate it promptly rather than overfilling the dough.
Bouillon and olives add salt, so taste the finished filling before adding more salt. Chili powder blends vary in heat; choose a mild blend or adjust to your preference.
Refrigerate cooked filling and baked leftovers promptly in shallow containers, within 2 hours or within 1 hour above 90°F (32°C). Use refrigerated filling within 3 days; use baked leftovers within 3–4 days. Freeze for longer storage; aim to use within 3 months for quality. Thaw in the refrigerator and reheat leftovers to 165°F (74°C).
If using purchased discs, choose ones intended for baking and follow the package handling and baking directions; yield and timing may differ.
Helpful Equipment
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A rolling pin on Amazon helps you roll the dough evenly. Choose one that feels comfortable to handle; a simple wooden pin is sufficient. Use a rimmed baking sheet on Amazon that fits your oven and leaves room between the empanadas. You can use equipment you already own.
Tips for Empanadas That Seal Well
- Use cold filling. Warm filling softens the dough and makes assembly harder. Chill it in the refrigerator, not on the counter.
- Keep the edges clean. Filling or excess oil on the border can prevent a firm seal. Leave room to fold and crimp.
- Avoid overfilling. Start with about 2 tablespoons for each 6-inch round. Remove a little filling if the edges will not meet.
- Rest the dough. If it springs back while rolling, cover it and give it a few more minutes to relax.
For more help with wrappers, see our empanada dough guide.
Beef Empanada Variations
- Carne suave: A mild beef filling; “suave” describes the seasoning, not a required way of cutting the meat.
- Carne cortada a cuchillo: A filling made with beef cut by hand with a knife.
- Carne picante: A spicy beef filling. The type and amount of chile depend on the recipe and your preference.
For a Chilean variation with beef, raisins, olives and hard-boiled egg, explore empanadas de pino.
What to Serve with Beef Empanadas
Serve the empanadas warm with a green salad or a spoonful of chimichurri on the side. For a larger spread, browse our empanada varieties.
Printable Beef Empanada Recipe
Baked Beef Empanadas with Homemade Dough
Baked Argentine-style empanadas with a seasoned beef, onion, olive and egg filling in homemade wheat-flour dough.
Ingredients
Beef filling
- 1 lb lean ground beef
- 2 tablespoons olive oil
- 2 large white onions, finely chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, finely diced
- 2 tablespoons sweet paprika
- 1 1/2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon granules or paste
- Salt and black pepper, to taste
- 3 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green olives
- 1 cup finely chopped green onions
Dough
- 4 cups all-purpose flour, plus a little for rolling if needed
- 2 teaspoons salt
- 1/2 cup unsalted butter, softened
- 1 large egg, beaten
- 2 tablespoons neutral oil
- 3/4 to 1 cup warm water, added gradually
Egg wash
- 1 large egg
- 1 tablespoon water
Instructions
- Cook the vegetables: Warm the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring, for about 10 minutes until softened. Add the bell pepper and garlic and cook until tender, about 8–10 minutes. Lower the heat if the garlic starts to brown.
- Cook the filling: Stir in the paprika, chili powder, cumin and oregano for about 1 minute. Add the beef and increase the heat to medium. Break it into small pieces and cook until it reaches 160°F (71°C), checking with a food thermometer. Stir in the bouillon. Cook off any pooling liquid without drying out the filling; taste and adjust salt and pepper after the beef is fully cooked.
- Chill the filling: Transfer to a shallow heat-safe container. Stir in the chopped hard-boiled eggs, parsley, olives and green onions. Refrigerate promptly and chill for at least 1 hour, until cold enough to handle. Do not leave the filling on the counter for the chilling period.
- Mix the dough: Combine the flour and salt in a large bowl. Work in the softened butter, then mix in the beaten egg and oil. Add 3/4 cup warm water gradually, mixing until the dough comes together. Add the remaining water a little at a time only if needed; the dough should be pliable, not a wet paste. Knead briefly until smooth, cover and let rest for 1 hour while the filling chills.
- Roll and cut: Heat the oven to 375°F (190°C). Line baking sheets with parchment. Divide the dough in half and keep one half covered. Roll the other half to about 1/8 inch (3 mm) thick on a lightly floured surface. Cut rounds about 6 inches (15 cm) across. Gather and reroll scraps gently, then repeat with the remaining dough.
- Fill and seal: Put about 2 tablespoons of cold filling in the center of each round, leaving a clear border. Lightly moisten the edge with water, fold into a half-moon, and press out trapped air. Pinch the edges closed, then crimp with a fork. If the edges will not meet easily, remove a little filling.
- Bake: Arrange the empanadas with space between them on the prepared sheets. Beat the egg with 1 tablespoon water and brush a thin layer over the tops. Bake for 25–30 minutes, until the pastry is golden and cooked through and the center of the chilled filling reaches 165°F (74°C). Check sooner if your empanadas are smaller; bake in batches if needed.
- Serve: Let the empanadas stand for a few minutes before serving; the filling will be hot. Offer chimichurri separately if desired.
Notes
Planning estimates: about 45 minutes active preparation and assembly, 30 minutes cooking the filling, 60 minutes chilling, and 25–30 minutes baking. Rest the dough while the filling chills. Allow extra time if working in batches.
Yield and times are approximate. You may have extra filling; refrigerate it promptly rather than overfilling the dough.
Bouillon and olives add salt, so taste the finished filling before adding more salt. Chili powder blends vary in heat; choose a mild blend or adjust to your preference.
Refrigerate cooked filling and baked leftovers promptly in shallow containers, within 2 hours or within 1 hour above 90°F (32°C). Use refrigerated filling within 3 days; use baked leftovers within 3–4 days. Freeze for longer storage; aim to use within 3 months for quality. Thaw in the refrigerator and reheat leftovers to 165°F (74°C).
If using purchased discs, choose ones intended for baking and follow the package handling and baking directions; yield and timing may differ.
Recipe References
This recipe draws on the beef empanadas from Tastes Better from Scratch. We also consulted Laylita’s empanadas mendocinas for comparison and USDA leftover handling guidance for storage and reheating.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.