Empanadas with meat

Inspired by traditional South American flavours, golden, flaky, and full of flavour, these homemade beef empanadas are pure comfort food, and much easier to make than you might think. I had some guidance from my Argentinian friend Flor (Gracias Amiga!), who shared two great tips: use ghee instead of regular butter in the dough for extra richness and tenderness, and add olives to the filling for that authentic savoury depth.

Safe to say, the result was a success. These empanadas were officially approved not by one, but by two Argentinians 😊

The dough itself is wonderfully simple, coming together quickly with just a few ingredients. Using only the egg yolks makes it softer and more flavourful, while the leftover egg whites are perfect for brushing the empanadas before baking to get that beautiful golden finish.

The filling combines minced beef, onion, sweet peppers and olives for a hearty, satisfying bite. Beef provides high-quality protein, iron, and B vitamins, peppers add vitamin C and antioxidants, and olives contribute healthy fats and bold flavour, so you get a nutrient-rich, balanced meal without needing anything heavy.

You can easily swap the beef for chicken or pork, depending on what you prefer, and they’re perfect for meal prep, gatherings, or cosy dinners. Easy, tasty, and packed with nutrients: exactly the kind of recipe that’s worth keeping on repeat.

Ingredients: (for ~16 empanadas)

For the dough:

• 500 g white flour
• 1 tablespoon salt
• 120 g clarified butter – ghee (you can also use regular butter)
• 4 egg yolks
• about 230 ml water

For the filling:

• about 750 g minced beef
• 2 red onions
• pitted olives (about 150–200 g – I used a mix of green and black)
• 2 bell peppers
• 1 tablespoon sweet smoked paprika + 1 tablespoon hot smoked paprika
• 1 tablespoon Mexican or barbecue seasoning mix
• salt and pepper
• 350 ml passata (strained tomatoes)
• sunflower or olive oil

For the final touch (optional):

• beaten egg whites, sesame seeds, and poppy seeds
  
  

Preparation:

First, prepare the dough: place the flour in a large bowl, add the salt and mix well. Then add the egg yolks, the ghee (melted for about 30 seconds in the microwave), and the water, and combine everything.

Knead with your hands until you obtain a compact dough. If needed, add a little more water or a bit more flour, until you get a smooth, cohesive dough with a soft, workable consistency.

Leave aside.

Peel, wash, and chop the vegetables as shown in the photo below.

Prepare the filling. In a large pan, heat a little oil, and once hot, add the onion and bell pepper. Sauté for a few minutes, stirring frequently, until the onion starts to soften. Then add the minced meat and mix everything well.

Then add the spices, salt, and pepper, mix well, and pour in the passata. Add the olives as well and stir to combine everything.

Let the mixture simmer for about 5–7 minutes, stirring occasionally, until it reduces slightly. Taste and adjust with more salt, pepper, or spices if needed.

While the filling is cooking, prepare the dough. Divide it by hand into about 16 equal balls, roughly the size shown in the photo below. On a floured surface, take one ball at a time and roll it out into a thin sheet using a rolling pin. Sprinkle the work surface with a little flour between each dough sheet, as you roll them out.

Using a small plate or saucer as a guide, cut the dough into a perfect circle. Keep the scraps and, at the end, you can gather them to form one or two more balls of dough.

Neatly arrange all the dough discs on the upper part of your work surface.

By now, the filling should be ready, so turn off the heat and start assembling the empanadas.

Preheat the oven to 190°C (375°F) and let it warm up while you prepare the empanadas. Line a baking tray with parchment paper.

Take one dough disc at a time and place about 2 tablespoons of filling on the bottom half of the disc. Fold the dough over to create a half-moon shape and seal the edges with a fork, pressing firmly to make sure the dough is well closed and creating cute little semi-circles.

Continue assembling the empanadas until all the dough and filling are used. Beat the egg whites well with a fork and brush each empanada on top. Then sprinkle with sesame and poppy seeds. This is a personal touch, my friend Flor mentioned she hadn’t seen empanadas with seeds on top before, but it turned out to be a great addition, adding extra crunch and flavour.

After all, the best things often come from bold or unexpected combinations. I truly believe that in the kitchen, we should always be brave, bold and open to new ideas, cause that’s how the most beautiful recipes are born. And in the end, they were Argentinian-approved. So that it’s all that matters ❤️.

Place the tray in the oven and bake for about 30 minutes, or until the empanadas are golden brown and beautifully cooked.

Serve them warm.

You can enjoy them as they are, or pair them with a sauce of your choice: yoghurt sauce, a spicy sauce, tomato sauce, salsa, barbecue, or anything else you like, have on hand, or feel inspired to try.

¡Viva la Argentina! These empanadas are a little bite of South American joy: bold, golden, and ready to share!

If you try the recipe, let me know how you liked it! ☺️

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