Argentinian Empanadas Recipe

Empanadas are a very popular snack pastry in some South American countries like Colombia, Venezuela ands Argentina. Here is the Argentinian Version:


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and diced
  • 1/2 cup cold water
  • 1/2 pound ground beef or chicken
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 egg, beaten


  1. In a large bowl, combine the flour and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  2. Slowly add the cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until it is smooth and elastic.
  3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  4. In a large skillet, brown the ground beef or chicken over medium-high heat. Drain off any excess fat.
  5. Add the onion, red bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the vegetables are softened and the meat is cooked through.
  6. Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
  7. Cut the dough into circles using a round cookie cutter or the rim of a glass.
  8. Place a spoonful of the meat mixture onto one half of each dough circle. Brush the edges with the beaten egg.
  9. Fold the dough over the filling to form a half-moon shape, and press the edges to seal.
  10. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
  11. Bake the empanadas for 20-25 minutes, or until they are golden brown.
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