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Greek Style Loaded Hummus Recipe
Ben Carraoli

Spicy Argentinian Beef Empanadas Recipe

I still remember the first time I made these Spicy Argentinian Beef Empanadas—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.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.