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An easy argentine beef empanadas recipe for Quick Family Lunches
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An easy argentine beef empanadas recipe for Quick Family Lunches

Flaky baked Argentine-style empanadas filled with savory ground beef, onion, bell pepper, olives, and chopped hard-boiled egg. Using refrigerated or frozen empanada discs keeps this family-friendly lunch simple.
Prep Time 25 minutes
Cook Time 23 minutes
Total Time 48 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil 15 mL
  • 1 pound lean ground beef preferably 85% to 90% lean (454 g)
  • 1 small yellow onion finely diced, about 1 cup (140 g)
  • 1/2 medium red bell pepper finely diced, about 1/2 cup (75 g)
  • 2 garlic cloves minced (6 g)
  • 1 teaspoon sweet paprika 2 g
  • 1/2 teaspoon ground cumin 1 g
  • 1/2 teaspoon dried oregano 0.5 g
  • 1/4 teaspoon cayenne pepper or red pepper flakes optional (0.5 g)
  • 3/4 teaspoon kosher salt 4 g
  • 1/4 teaspoon ground black pepper 0.5 g
  • 1/3 cup sliced green olives 50 g
  • 2 hard-boiled eggs peeled and finely chopped (100 g)
  • 12 refrigerated or thawed frozen empanada pastry discs about 5 inches each (approximately 360 g)
  • 1 large egg beaten (50 g)
  • 1 tablespoon water 15 mL

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains, about 6 to 8 minutes. Drain off excess fat if needed.
  • Add the onion and bell pepper. Cook until softened, about 4 to 5 minutes. Stir in the garlic, paprika, cumin, oregano, optional cayenne, salt, and black pepper; cook for 30 seconds, just until fragrant.
  • Remove the skillet from the heat. Stir in the olives and chopped hard-boiled eggs. Transfer the filling to a bowl or shallow pan and let it cool until no longer warm; a cooled filling helps keep the pastry crisp and easy to seal.
  • Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Whisk the egg and water together in a small bowl to make an egg wash.
  • Place about 2 tablespoons (30 mL) of cooled filling slightly off-center on each pastry disc. Avoid overfilling. Fold each disc over into a half-moon, press out any trapped air, and firmly crimp the edges with a fork. Arrange the empanadas on the prepared baking sheet.
  • Brush the tops lightly with egg wash. Bake until deeply golden and crisp, about 20 to 23 minutes. Let stand for 5 minutes before serving, as the filling will be hot.