Empanadas Recipe (Ready in 65 Min)

If you've got ground beef and green olives, you're most of the way to this Argentine beef: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.
Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.
Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
Pro Tips:
For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.
Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.

You'll use: Oven · Frying pan / skillet · Pan · Blender

Tips & common questions

How long does Empanadas take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.