Argentine Empanadas

“I originally got this recipe 30 years ago from my Argentine hairdresser. It has evolved somewhat over the years but is basically still the same. They are delicious and worth the effort. The chimichurry sauce can be made a day ahead to allow the flavors to meld.”

Ingredients Nutrition


  1. Mince the beef.
  2. In a medium-size frying pan, heat olive oil.
  3. Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
  4. Add the meat.
  5. Season to taste with salt, red pepper, and paprika.
  6. Saute, stirring occasionally, until the beef is browned on all sides.
  7. Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
  8. While the beef filling cools, pour the flour on a smooth surface, forming a mound.
  9. Using the back of a spoon, make a depression in the center.
  10. Add shortening in the depression. Mix and knead the ingredients until fully mixed.
  11. Dissolve the1/2 Tablespoon salt in warm water.
  12. Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
  13. Make balls of dough about the size of a golf ball.
  14. On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
  15. Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
  16. Preheat oven to 450 degrees.
  17. Spray baking sheet with non-stick spray.
  18. Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
  19. Serve with chimichurri sauce (see below).
  21. Roughly chop the tomato, bell pepper, and onions.
  22. Place the vegetable in a blender.
  23. Add the garlic cloves, olive oil, vinegar, and parsley.
  24. Season to taste with salt and pepper.
  25. Blend until all ingredients are well mixed.
  26. Transfer to a non-metal container. Cover and refrigerate.

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