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Argentine Empanadas

May 5, 2018 by myrecipeconfessions

Argentine Empanadas have always been my favorite. My mom is from Argentina and her homemade empanadas are amazing! The simple dough recipe results in a buttery, flaky crust and the beef filling is beyond delicious.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese. 

While my siblings and I were growing up, you better believe that there was never any leftovers when we had empanadas for dinner. She usually made them a couple different ways. She made a few with raisins in the meat mixture. Most of my family didn’t like the raisins so she only made a few. Then she would make some with green olives in the meat mixture and some with black olives in the meat mixture. She would bake a batch and fry a batch.

I will admit that my favorite way to eat Argentine Empanadas is fried, but they are still really good when they are baked. The great thing about this recipe is that the empanadas are not dry when they are baked. They are still juicy and flavorful with a delicious flaky crust.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese. 

This dough is so yummy and flaky. Some people get intimidated by making the dough from scratch or think that a lot of time is being saved by using the pre-made discs. I promise that making the dough is very simple and it really doesn’t take that long to make. And it tastes a hundred times better than the per-made discs.

One important trick to the perfect flaky dough is letting the dough chill in the fridge.  I have made the dough the night before.  Just keep it in the fridge until you are ready to make the empanadas.

There are many different variations for empanadas depending on where you live in Argentina. Many of the Central and South American counties make different variations of empanadas as well.  I am pretty confident in saying  that I have never had an empanada that I didn’t like. In fact, just thinking about them is making my mouth water!

With love from my kitchen to yours,

Carrie

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese. 

Argentine Empanadas

Dough:

1 cup of water

3/4 cup of butter

2  3/4 cup of flour

2 tsp. of salt

1 tsp. of paprika

Instructions

1. Heat the water and butter in a saucepan over medium-high heat until butter is melted.

2. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center of the flour.

3. Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.

Meat Filling:

1 lb. of lean ground beef

1/2 cup of green onions, chopped

1 cup of black olives or green olives, chopped

1 cup of raisins (optional)

3 hard boiled eggs, chopped

1 tsp. of salt

1 tsp. of cumin

1/2 tsp. of paprika

1/2 tsp. of garlic powder

Instructions

1. In a pan over medium-high heat, brown the ground beef.

2. Stir the remaining ingredients into the ground beef.

Empanada Assembly;

1. Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

2. Roll each dough ball into a 5 inch circle.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

3. Add 2 tbsp. of meat filling into the center of each circle.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

4. Fold half of the dough over the meat filling and press down the edges.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

5. To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

6. Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.

This Argentine Empanadas is the only recipe you will ever need! The easy dough recipe results in a delicious flaky crust and the beef filling is beyond amazing. You can also fill the empanadas with chicken, ham and cheese, or even spinach and cheese.

Baked Empanadas:

Remove the chilled empanadas from the fridge and bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.

Fried Empanadas:

Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil.

* Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.

The empanada dough recipe is adapted from userealbutter.com.

This recipe was originally posted on March 3, 2015.

Here are a few other recipes you might like.

 

Argentine Spinach Empanadas. These empanadas are Heavenly! Time spent in the kitchen making these empanadas is time well spent! These empanadas not only make great appetizers, they are a great vegetarian dish as well. The dough is flaky but not dry and the spinach filling is packed with flavor!

Argentine Spinach Empanadas

 

Ham and Cheese Empanadas. Mom use to make these empanadas for Christmas. They make great appetizers for parties. If you need dinner recipes, they make a great meal too! Don’t mess around with other recipes, this is the only one your need!

Ham and Cheese Empanadas

Pressure cooker Dulce de Leche

Pressure Cooker Dulce De Leche

 

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Comments

  1. ABC says

    January 28, 2018 at 8:46 am

    This seems like a lot of salt compared to most other recipes, is this 2 teaspoons of normal/table salt, or flakier salt like kosher salt?

    • myrecipeconfessions says

      January 29, 2018 at 9:31 am

      Jill,

      The recipe calls for table salt. You can cut back on the salt if you feel like it is too much.

      ~Carrie

  2. Silvia says

    December 24, 2017 at 5:22 pm

    How’s many empanadas does your dough recipe make?

    • myrecipeconfessions says

      December 28, 2017 at 4:48 pm

      Silvia,

      It makes about 12 large empanadas and 24 small empanadas.

  3. Crystal says

    December 9, 2017 at 11:57 am

    Can you freeze the empanadas unbaked?

    • myrecipeconfessions says

      December 28, 2017 at 4:50 pm

      Crystal,

      Yes you can freeze the unbaked empanadas. I place them on a baking sheet lined with wax paper and put them in the freezer. Once they are frozen you can place the empanadas in a freezer bag and keep them frozen until you are ready to use them.

  4. Magdalena Placencio says

    February 21, 2017 at 6:14 pm

    Great recipe! Finally found one I really like. Thank you!

    • myrecipeconfessions says

      February 21, 2017 at 6:20 pm

      Magdalena,

      Thank you! I am so glad you are enjoying the recipe. My family loves it when I make empanadas. Have a great week!

      ~Carrie

  5. Eileen says

    February 5, 2017 at 2:49 pm

    I made the dough but it is rather sticky and doesn’t hold a shape. Do I need to add a little more flour before refrigerating?

  6. Eileen says

    January 5, 2017 at 7:45 pm

    Thanks for the recipe! I am excited to try it! Do you use real butter or margarine?

    • myrecipeconfessions says

      January 6, 2017 at 9:27 am

      Eileen,

      You are welcome. I am excited for you to try the empanadas. I grew up eating Argentine empanadas, so they have a special place in my heart! I never use margarine. I always use butter, especially in this recipe. It would not turn out the same if you use margarine. Have a great weekend!

      ~Carrie

  7. beth villaluz says

    September 3, 2016 at 7:37 pm

    hi!
    can i use shortening instead of butter?

    thanks

    • myrecipeconfessions says

      September 6, 2016 at 10:03 am

      Beth,

      I have never used shortening instead of butter. The butter is what makes it flakey, so the texture won’t be the same. I would recommend that you use butter flavored shortening. Let me know how t hey turn out.

      ~Carrie

  8. fia van der lee says

    May 25, 2016 at 10:38 am

    Hi Carrie! Great recipe– any more recipes for filling? maybe a vegetarian one?

    • myrecipeconfessions says

      May 25, 2016 at 1:14 pm

      Fia Van Der Lee,

      Thanks you! I do have a spinach and cheese empanada recipe on my site.

      ~Carrie

  9. Vickie Fiorino says

    February 21, 2016 at 9:26 am

    Do you roll out the dough in flour

    • myrecipeconfessions says

      February 21, 2016 at 10:49 am

      Vickie,

      No I don’t roll it out in flour. I use a silicone mat. If you don’t have one you can use wax paper or parchment paper. If you get too much flour on the dough it will dry it out.

      Hope this helps!

      Carrie

  10. Mary Tan says

    February 8, 2016 at 6:18 am

    Thank You for sharing this recipe. It looks so delicious that i want to make it. For making the Empanada Dough, your instruction 1 is heat the water and butter in a saucepan over medium-high heat until butter is melted. Do you mean add water to the butter together in a sauce pan and heat them up or only heat the butter until it melts?

    • myrecipeconfessions says

      February 8, 2016 at 9:57 am

      Mary Tan,

      We love empanadas at our house! As far as the instructions go, you need to add the water and the butter together in a sauce pan over medium-high heat. Stir until the butter is completely melted and then you add the liquid to the dry ingredients. I hope this helps. I am happy to answer any other questions you might have.

      ~Carrie

      • marg3 says

        March 19, 2018 at 8:36 pm

        Can u heat water and butter in microwave instead of a pan on the stove?

        • myrecipeconfessions says

          March 26, 2018 at 5:00 pm

          Marg3,

          I have never tried it, but I’m sure it would work.

          ~Carrie

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