Do Share Recipe

I still remember the first time I made this Spicy Argentinian Beef Empanadas Recipe—it felt like I had brought a little street-food magic into my kitchen. I was craving something bold, comforting, and packed with flavor, and this recipe delivered on every level. The flaky crust, the spicy beef, and those little pops of sweetness and salt made every bite exciting.

I love how these empanadas feel fancy but are actually very doable at home. Since then, they’ve become one of my favorite recipes to make for family dinners and special gatherings. Sometimes, I even enjoy them alongside a Chicken Parmesan Sandwich Recipe for a hearty meal or serve them before indulging in Creamy Pan-Seared Salmon with Lemon Garlic Cream Sauce for a full dinner experience.

Ingredients

2 lb ground beef (around 20% fat) – slightly fatty beef keeps the filling juicy and flavorful.
3 Tbsp extra-virgin olive oil, divided – helps brown the meat and soften vegetables without burning.
2 medium onions, finely chopped – adds natural sweetness and depth to the filling.
2 small red bell peppers, seeded and chopped – gives color, mild sweetness, and moisture.
3 Tbsp ground cumin – provides a warm, earthy base flavor typical in Argentine fillings.
2 Tbsp sweet paprika – adds rich color and gentle smokiness without overpowering heat.
1 Tbsp dried oregano – balances the spices with herbal notes.
¼ tsp cayenne pepper – brings controlled heat; adjust to taste.
1½ cups low-sodium chicken stock – keeps the filling moist while concentrating flavor.
2 tsp sugar – balances spice and savory flavors perfectly.
½ cup raisins – adds a subtle sweetness that contrasts beautifully with the beef.
Kosher salt and freshly ground black pepper – essential for proper seasoning.
3 packages puff pastry dough (about 36 rounds) – creates a flaky, golden crust with minimal effort.
½ cup pitted green olives, halved – adds a salty, briny bite that cuts through the richness.

Note: several servings — this recipe yields approximately 36 empanadas.

Variations

You can easily adapt this recipe based on taste or dietary needs:

Dairy-free: Use dairy-free puff pastry or homemade empanada dough made with oil instead of butter.
Extra spicy: Add chopped chili peppers or increase the cayenne slightly.
Vegetarian version: Replace beef with lentils, mushrooms, or seasoned potatoes.
Sweet twist: Add chopped dried apricots or dates instead of raisins.
Fresh herbs: Stir in parsley or cilantro just before filling the empanadas.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 35–45 minutes
Total Time: About 1 hour 15 minutes

Equipment You Need

Large pot – for cooking and simmering the beef filling evenly.
Slotted spoon – helps remove beef while leaving excess fat behind.
Pastry brush – used to moisten dough edges for sealing.
Baking trays – for arranging empanadas during baking.
Parchment paper – prevents sticking and makes cleanup easier.

How to Make Spicy Argentinian Beef Empanadas Recipe?

This recipe comes together in stages, which makes it easier to manage and improves flavor.

Prepare the Filling

I begin by heating olive oil in a large pot over medium-high heat. The ground beef goes in first and is cooked until lightly browned, making sure it stays juicy. Once done, I remove it and set it aside, keeping the flavorful fat in the pot.

Cook the Aromatics and Spices

Next, I add the chopped onions and red bell peppers to the same pot. They cook until soft and fragrant, soaking up all the beef flavor. Then I stir in cumin, paprika, oregano, and cayenne, letting the spices bloom for a deeper taste.

Simmer with Stock and Sweetness

The cooked beef goes back into the pot along with chicken stock, sugar, salt, and pepper. I let everything simmer until the liquid reduces and the mixture thickens. Finally, I mix in the raisins for a classic sweet-savory balance.

Chill the Filling

Once the filling is done, I cover it and let it chill for at least three hours. This step is important because cold filling is easier to handle and keeps the pastry from tearing.

Fill the Dough

I preheat the oven and lay out the pastry rounds. Each one gets a small scoop of filling and a couple of olive halves. I make sure not to overfill so sealing is easy.

Seal and Bake

I lightly moisten the edges with water, fold the dough into half-moons, and crimp the edges firmly. After placing them on lined trays, I bake until the empanadas are golden, flaky, and crisp.

Additional Tips for Making This Recipe Better

From my own experience, these small details make a big difference:

I always chill the filling fully—it makes shaping much easier.
Letting the pastry rest at room temperature prevents cracking.
I sometimes brush the empanadas with egg wash for extra shine.
Tasting the filling before chilling helps adjust salt and spice.
I avoid overbaking so the pastry stays flaky, not dry.

How to Serve Spicy Argentinian Beef Empanadas Recipe?

I love serving these empanadas warm on a large platter with fresh herbs sprinkled on top. They pair beautifully with chimichurri sauce, salsa, or a simple yogurt dip. For parties, I arrange them neatly with lemon wedges and small dipping bowls to make them look extra inviting.

Nutritional Information

Each empanada contains approximately:

Calories: 250–300
Protein: Around 15g
Carbohydrates: About 20g
Fat: Roughly 18g

Make Ahead and Storage

Storing:
Once cooled, store cooked empanadas in an airtight container in the refrigerator for up to 3 days.

Freezing:
Unbaked or baked empanadas freeze very well. Freeze them in a single layer, then transfer to freezer bags for up to 3 months.

Reheating:
Reheat in a preheated oven at 350°F until warmed through and crisp on the outside.

Why You’ll Love This Recipe?

This recipe stands out for so many reasons:

It’s packed with bold, authentic flavors in every bite.
The flaky crust and juicy filling create perfect texture contrast.
You can easily adjust spice levels and ingredients.
It’s great for meal prep, parties, or freezer storage.
It brings comforting, homemade street food vibes to your table.

Ben Carraoli