Argentinian-style Beef Empanadas

Empanadas are scrumptious hand-sized meat pies, filled with olives and hard-boiled eggs, and are widely available across Argentina as a fast-food option and a restaurant staple. The Argentines are renowned for producing superb beef and this recipe uses this specialty in a tasty treat which is perfect for get-togethers with friends and family. This recipe makes 6 delicious empanadas.


Meal filling

• Minced meat (not too lean), 350g
• 1 large onion, , diced
• 2 Spring onions sliced
• 1 cube of Vegetable stock, crushed
• 1.5 tbsp Olive oil
• 15g Butter
• 2 tomatoes, diced
• 150g Green pitted olives halved
• 1 Hard-boiled egg, diced
• Pinch of Paprika (mild or hot) to taste
• ½ tsp Cumin
• Salt & pepper
• 1x beaten egg


• 1 x 375g packet of all-butter puff pastry


  1. Pre-heat your oven to 200°C
  2. In a large frying pan, sauté the onions in the oil and butter. Sprinkle the crushed cube of vegetable stock and add in the meat. Cook until slightly browned but not completely cooked through
  3. Add the tomatoes and cook for 2 minutes. Add in all the spices, the olives and hard-boiled eggs Remove from the heat and allow to cool
  4. Roll out your pastry to around 3mm and use a pastry cutter to cut them into 11cm disks
  5. Add a spoonful of the filling onto the pastry disk, fold the disk in half and then press the edges together to seal them
  6. Place the empanadas on a baking tray, make a steam hole with a skewer and brush with the beaten egg. Bake them (200°C) for 15/20 minutes or until golden brown.