Empanadas are delicious hand pies popular across Latin America, Spain, and the Philippines. They’re typically filled with savory or sweet fillings, wrapped in dough, and baked or fried.
If you’d like, I can give you:
- a simple empanada recipe
- dough instructions
- filling ideas (beef, chicken, cheese, veggie, sweet)
- regional variations
Here’s a quick, classic Argentinian-style beef empanada recipe to get started:
⭐ Classic Beef Empanadas (Argentinian Style)
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ½ cup cold butter or shortening, diced
- ¾ cup warm water
For the filling:
- 1 lb ground beef
- 1 large onion, finely chopped
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt & pepper
- ½ cup green olives, chopped (optional)
- 2–3 hard-boiled eggs, chopped (optional)
- 1 tbsp oil
Instructions
- Make the dough:
Mix flour + salt → cut in butter until crumbly → add water gradually → knead until smooth → rest 30 min. - Cook the filling:
Sauté onions → add beef → cook until browned → add spices, olives, eggs → cool completely. - Assemble:
Roll dough thin → cut circles (4–6 inches) → add filling → fold and seal edges (crimp or “repulgue”). - Cook:
- Baked: Brush with egg wash and bake at 400°F (200°C) for 20–25 min.
- Fried: Fry at 350°F (175°C) until golden.
Want a different style (Colombian, Chilean, Filipino, cheese-only, chicken, dessert), or a vegetarian version?
