Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives. Golden outside and flavorful inside.
These empanadas are more South American in style than Mexican. The dough is a traditional baked butter dough, and the filling includes classic ingredients like hard-boiled eggs and olives — elements commonly found in Argentina, Chile, and Uruguay.
I grew up making Mexican empanadas, which are often more boldly seasoned, sometimes fried, with flavors that instantly take me back to my childhood. And while these are different, I truly love them. They carry the same homemade warmth and sense of tradition.
For me, making empanadas is always something meaningful. The style may change and the ingredients may vary, but the purpose stays the same: bringing people together around food made by hand. These connect me to South America, while still reminding me of the delicious Mexican empanadas I’ve been making since I was a child.
Time
Prep time: 40 minutes
Rest time: 20 minutes
Bake time: 10–12 minutes
Total time: About 1 hour
Yield: 12–14 empanadas
Method: Baking
Cuisine: Latin American
Category: Main Dish / Appetizer
Ingredients
For the dough:
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4 cups all-purpose flour
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14 tablespoons (1¾ sticks) room temperature butter
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½ cup water
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1 teaspoon salt
For the filling:
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½ pound ground beef
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1 small onion, finely diced
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1 small bell pepper, finely diced
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1 teaspoon ground cumin
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1 teaspoon paprika
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½ teaspoon dried oregano
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½ teaspoon onion powder
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1 teaspoon salt (adjust to taste)
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2 hard-boiled eggs, chopped
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6 olives, chopped
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2 tablespoons chopped green onions
To finish:
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1 egg, beaten (for egg wash)
Instructions
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Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
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Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
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Assemble by dividing the dough, rolling into discs (use an Empanada Press to make it easier), filling, sealing tightly, and crimping the edges.
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Bake at 350°F for 10–12 minutes until golden.
Let cool slightly before serving.
Baked Beef Empanadas
Ingredients
For the dough:
- 4 cups all-purpose flour
- 14 tablespoons room temperature butter
- ½ cup water
- 1 teaspoon salt
For the filling:
- ½ pound ground beef
- 1 small onion finely diced
- 1 small bell pepper finely diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 1 teaspoon salt adjust to taste
- 2 hard-boiled eggs chopped
- 6 olives chopped
- 2 tablespoons chopped green onions
To finish:
- 1 egg beaten (for egg wash)
Instructions
- Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
- Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
- Assemble by dividing the dough, rolling into discs, filling, sealing tightly, and crimping the edges. Brush with the egg wash.
- Bake at 350°F for 10–12 minutes until golden.
Nutrition