Recipe By Fioa
Published Oct 12th
Prep 35m Cook 40m Additional 20m Ready In 95m
Servings 12 servings Calories 392.9

These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.

Recipe Ingredients

  • 2 potatoes
  • 1 tablespoon butter
  • 2 onion, chopped
  • 3 spring onions, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • salt to taste
  • ¾ cup green olives, pitted and chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon olive oil
  • 24 empanada pastry rounds
  • 1 egg, lightly beaten

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
  2. 2 Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
  3. 3 Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
  4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
  5. 5 Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
  6. 6 Bake in the preheated oven until golden, 15 to 20 minutes.

Nutrition Facts

  • Calories 392.9
  • Carbohydrate 51.5 g
  • Cholesterol 68.5 mg
  • Fat 15.2 g
  • Fiber 4.1 g
  • Protein 15.1 g
  • Saturated Fat 4.6 g
  • Sodium 500.9 mg
  • Sugar 2.5 g

Chef's Notes

Get the recipe for Authentic Empanada Pastry Dough. You can make it ahead of time and keep the dough rounds in the freezer until you're ready to use them.


  1. My 4 and 7 year old grandsons wanted to try making empanadas with me. They had seen them in a cooking tutorial. For their kid tastebuds, we deleted onions, used black olives instead of green, and added 1/2 c. raisins for a sweet surprise. They were devoured as quickly as two hungry boys can eat!
  2. we really enjoyed these
  3. I used sweet potatoes one pork sausage and spinach.
  4. Took out the olives, and added significantly more spicing. They turned out delicious!