Argentinian Empanadas – The sun in your plate

We are in Spain bathing in the sunlight and today I have decided to share with a traditionnal recipe from Spain as well as South America. Today I will make you discover the Argentinian Empanadas. This includes the preparation to make the dough yourself but I suppose you can also buy two rolls of shortcrut pastry (for the lazy ones).



  • 3 cups (330 grams) of flour
  • 1 egg yolk
  • 120 grams of butter
  • 250 ml of milk (lukewarm)
  • a teaspoon of salt


Combine in a bowl the flour and the salt. Add the butter (cut in bits) and the milk and knead until dough forms, if needed you can add water to the dough. Cover and refrigerate for 10 minutes.

On a generously floured surface, roll out the dough so it is thin. Using a biscuit cutter or a small bowl of about 3 inches diameter (7cm) cut out as many rounds as possible. If possible roll together the scraps to create more rounds. Once done you can put them in the fridge while you prepare the filling.



  • 2 onions, finely chopped
  • 500 grams minced beef
  • 1 garlic clove
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper
  • 3 hard boiled eggs
  • 40 grams of green olives, chopped
  • 120 grams of butter


Mix the minced beef, paprika, cumin, salt and pepper in a large bowl.

In a pan melt the butter, add the onions and cook them until golden brown (about 8 minutes). Add the meat mix to the pan and cook on medium heat.

Once done let the cooked filling cool down.

Take the dough rounds out of the fridge and fill each on them with 2 teaspoons of the filling. Add some of the hard boiled egg and chopped olives. Seal the empanadas by rolling them or using a fork.

Once all the empanadas are filled, brush the egg yolk on top to give them this perfect golden hour look.

Pre-heat the oven at 400°F (200°C).

Cook the empanadas for 20-25 minutes.

Enjoy !


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