Beef Empanadas
Cuisine: Argentine
Prep time: 
Cook time: 
Total time: 
Serves: 60 empanadas
This is my grandmother's recipe for authentic Argentine beef empanadas. These are my favorite comfort food in the whole wide world!
  • 3/4 cup canola oil
  • 4 medium onions, chopped finely
  • 6 bunches scallions (about 1.5 lbs), separated into whites and greens, and sliced thinly
  • 1 tbsp paprika
  • 3 lbs ground beef (85/15)
  • 1 tbsp ground cumin
  • salt and pepper, to taste
  • crushed red pepper flakes, to taste
  • 60 frozen empanada discos/wrappers (Goya or La Salteña brands prefered)
  • 60 green olives (optional)
  • 1 cup raisins (optional)
  • 2 eggs, whisked together
  • sugar (optional)
  1. Heat up canola oil in a large pan over medium heat. Add the onions and the sliced white parts of the scallions and saute for a few minutes. When onions begin to soften, add the paprika and stir. Allow to cook for 20 minutes, until onions are completely softened. Add more oil if needed. Add the sliced greens of the scallions and continue to cook.
  2. Crumble in the ground beef and cook just until the meat is no longer pink. Stir in the cumin, and season with salt and pepper and crushed red pepper flakes. Remove the pan from heat. Allow meat to chill in a large bowl until completely cooled (you can refrigerate the mixture overnight, if desired).
  3. When ready, preheat oven to 375°F. Remove empanada discos from packaging and bring to room temperature. Scoop about a 1/4 cup of the meat (or picadillo) into the center of each disco. If desired, add in one olive and as many raisins as you'd like to each empanada, then line the circumfrence of each disco with water using your finger. Carefully pinch together the disco to form a semicircle enclosing the picadillo. Crimp with the repulgue, or rolled edge decoration, of your choice (simply pressing a fork's tines into the seam works fine!)
  4. Place filled empanadas on a baking sheet lined with parchment paper. Brush each empanada with the whisked egg, and sprinkle with sugar (if desired, totally not my thing!). Bake for 30-35 minutes, or until tops are golden brown.
  5. Allow to cool slightly, then serve and devour :)
Recipe by Total Noms at