Argentinian Beef Empanadas

30 Jun 2021

Shake things up with these tasty empanadas…



  • 3 tbsp olive oil
  • 2lb Ground Beef
  • 2 onions, chopped
  • 2 bell peppers, chopped
  • 3 tbsp ground cumin
  • 2 tbsp sweet paprika
  • 1 tbsp dried oregano
  • ½ tsp cayenne pepper
  • 1 ½ cups chicken stock
  • ½ cup pitted green olives, chopped
  • 2 tsp sugar
  • ½ cup raisins
  • 2 to 3 packs puff pastry dough
  • Salt & pepper to season



  1. Heat 2 tbsp oil in a large pan, fry the beef until browned and broken up, for around 6 minutes. Set the beef aside, leave as much fat in the pan as possible.
  2. Reduce the heat and add the remaining oil, fry the onion and pepper until tender, seasoning with salt and pepper and adding the cumin, paprika, oregano and cayenne.
  3. Add the beef back into the pan, pour in the chicken stock and stir in the sugar.
  4. Season with salt and pepper and simmer for 20 minutes.
  5. Add the raisins and transfer the mixture to a container to cover and chill for around 3 hours.
  6. Preheat the oven to 180°C while the dough sits for around 15 minutes.
  7. Cut the dough into rounds, place 2 tbsp of filling into the centre of each round, and top with olives.
  8. Brush the edge of each round with water and fold the dough over, crimping the edges with a fork.
  9. Place your empanadas on a try and bake for around 30 mins, until golden brown.
  10. Serve and enjoy!