Classic Argentine Beef Empanadas

Transport yourself to the heart of Córdoba with Anabel (@as.we.travel.and.eat), as she crafts perfectly golden empanadas, filled with a rich, spiced beef mixture and the authentic flavours of the region.

This recipe brings together savoury minced beef, smoky paprika, fragrant cumin, creamy hard-boiled eggs, briny green olives, and sweet golden raisins for the perfect balance of sweet, salty, and warming spices.

Wrapped in flaky pastry and paired with a vibrant blueberry chimichurri, each bite captures the bold and comforting spirit of Argentine cooking. 

METHOD

1.  Sauté the Aromatics & Beef: Heat a large skillet over medium heat.
   Sauté the diced onions until soft and translucent. Add the minced beef and
   cook until thoroughly browned, breaking it up with a spoon. 
   
2. Spice & Season: Stir in the tomato paste, smoked paprika, ground cumin,
   salt, and black pepper. Cook for another 2 minutes until fragrant. Remove
   from heat and allow the mixture to cool completely. 
   
3. Fold in Highlights: Gently fold the chopped hard-boiled eggs, green
   olives, and golden raisins into the cooled beef mixture. 
   
4.  Fill & Crimp: Place a generous tablespoon of filling in the centre of each
   Casa Argentine Empanada dough disc. Moisten the edges with a drop of water,
   fold in half, press to seal, and crimp the edges (repulgue) tightly
5. Bake to Golden: Arrange empanadas on a lined baking tray, brush with
   egg wash, and bake at 200°C (180°C fan) for 15-18 minutes until golden
   brown and flaky. 
   
6. Prepare Chimichurri & Serve: Combine all chimichurri ingredients in a
   bowl, mixing thoroughly. Spoon over hot empanadas and serve
   immediately! 
   

VIDEO GUIDE

Head over to @as.we.travel.and.eat Instagram & Tiktok to watch her bring this recipe to life.

Tips:

In Córdoba, golden raisins add a delicate sweetness that balances the savoury spiced beef and smoky paprika. Pairing it with a tangy blueberry chimichurri creates an unforgettable bite!