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Authentic Argentinian Empanadas Mendocinas

Traditional baked empanadas from the Mendoza region of Argentina, featuring a savory, heavily spiced ground beef filling with hard-boiled eggs and green olives, encased in a tender, homemade pastry crust.

Prep 60 min Cook 25 min Total 3h 25m Level Intermediate

Serves 12

Ingredients

Dough (Masa)

3 cups All-purpose flour — Plus extra for dusting
1 teaspoon Salt
0.5 cup Beef tallow or unsalted butter — Melted and slightly cooled. Tallow (grasa) is traditional.
0.75 cup Warm water — Adjust as needed to form a smooth dough

Beef Filling (Picadillo)

2 tablespoons Beef tallow or olive oil
2 large White onion — Finely diced (aim for a 1:1 ratio of meat to onion by volume)
1 pound Ground beef — 80/20 lean to fat ratio preferred
1 tablespoon Ground cumin
1 tablespoon Sweet paprika
1 teaspoon Crushed red pepper flakes or Ají Molido — Adjust to taste
1 teaspoon Dried oregano
1.5 teaspoons Salt
3 whole Hard-boiled eggs — Peeled and chopped
0.5 cup Green olives — Pitted and sliced or halved

Egg Wash

1 whole Egg — Beaten with 1 tbsp of water

Instructions

In a large bowl, whisk together the flour and salt for the dough. Pour in the melted tallow (or butter) and warm water. Mix until a shaggy dough forms.
~5 min
If the dough feels too dry, add a tablespoon of warm water at a time.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Wrap tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
~60 min
Resting relaxes the gluten, making the dough much easier to roll out.
While the dough rests, prepare the filling. Heat the tallow or oil in a large skillet over medium heat. Add the diced onions and cook until translucent and soft, about 8-10 minutes.
~10 min
Do not brown the onions; you want them sweet and tender.
Add the ground beef to the onions. Cook, breaking it up with a spoon, until just browned. Do not overcook.
~5 min
Stir in the cumin, paprika, ají molido (or red pepper flakes), oregano, and salt. Mix well to combine. Remove from heat and let the mixture cool completely. Once cool, refrigerate for at least 1 hour.
~60 min
Chilling the filling solidifies the fats, making it much easier to assemble the empanadas without making the dough soggy.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
~5 min
Roll out the rested dough to about 1/8-inch thickness. Using a 5 to 6-inch round cutter, cut out dough circles. Re-roll scraps to get about 12 discs.
~15 min
To assemble, place about 2 tablespoons of the chilled beef filling in the center of a dough disc. Top with a few pieces of chopped hard-boiled egg and green olives.
~10 min
Avoid overfilling, which can cause the empanadas to burst in the oven.
Lightly moisten the edges of the dough with a little water. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp the edges using the traditional 'repulgue' folding method, or simply press with the tines of a fork.
~10 min
Place the assembled empanadas on the prepared baking sheet. Brush the tops evenly with the egg wash.
~5 min
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
~25 min
Remove from the oven and let cool for 5-10 minutes before serving. The insides will be very hot!
~10 min

Nutrition

320

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

450

Sodium (mg)

Cholesterol (mg)

Equipment

Large skillet
Mixing bowls
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Round pastry cutter (5-6 inches)

Tips & Storage

Using beef tallow (grasa) is the key to authentic Argentinian flavor and texture, but unsalted butter is a good substitute.
Do not add the eggs and olives into the hot meat mixture, as they will turn mushy. Add them individually during assembly.
If your dough shrinks when rolling it out, cover it and let it rest for another 10-15 minutes.
Empanadas can be frozen unbaked. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
Storage: Store leftover baked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or toaster oven until warmed through to maintain a crispy crust.