Beef Empanadas (Argentinean-Style)

April 8: National Empanada Day

We have blogged before about Filipino empanadas. Now here is something similar from Argentina. Their common colonial country—Spain—influenced this recipe. The seasonings and additional fillings are slightly different (the Filipino empanada has potatoes and this one has boiled eggs). But these portable pockets of pastry filled with beef make the perfect snack, appetizer or light lunch. For National Empanada Day, try these Argentinean-style beef empanadas.

(Adapted from Goya)


  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • Pinch of crushed red peppers
  • 1 pound of ground beef
  • Adobo all-purpose seasoning
  • 2 eggs, hardboiled and chopped
  • ¼ cup raisins, soaked in hot water for a few minutes then drained
  • 1 egg + 2 teaspoons water, lightly beaten
  • 2 packages puff pastry dough for turnovers, thawed (we used Goya brand)


In a large skillet, heat the olive oil over medium high heat. Sautee the onions until soft and translucent (around 7 minutes). Add the garlic and paprika.

Stir in the cumin and crushed red pepper. Add the ground beef and cook until no longer pink. Season with adobo to taste.

Mix in the raisins. Remove the ground beef mixture and transfer to a bowl. Chop the boiled eggs and add to the mixture. Meanwhile, beat together the egg wash (1 egg + 2 teaspoons of water). 

Place the dough on the pastry press. Fill with the meat mixture. Brush the edges with the egg wash. Press to seal.  Carefully remove the empanada and place on a waxed paper-lined tray. Brush the tops with egg wash (optional). Finish assembling all the other empanadas. At this point, they may be frozen.

Place empanadas a baking sheet about 2 inches apart. Bake in a preheated oven at 375 degrees F for around 20 minutes or until golden brown and the filling is hot and cooked through. 


  • Latino adobo seasoning (spices) is completely different than the Filipino adobo (braised meat stewed in a soy-vinegar sauce) dish.
  • It is optional to add ¼ cup chopped manzanilla olives stuffed with minced pimientos in this Argentinean-style beef empanada recipe to enhance its Latin flavor and flair.