Juicy Meat Empanadas (knife-cut)
Juicy and incredibly tasty meat empanadas! An authentic recipe from Argentina with perfectly seasoned knife-cut meat and the option of store-bought dough discs. There's 30-40 minutes of prep time; the rest is baking and chilling. They freeze very well and can save your weeknight dinners.
Servings 12 empanadas
Ingredients
- 1 recipe homemade empanada dough or use store-bought: I highly recommend La Salteña criollas (traditional and sturdier) or La Salteña hojaldradas (flakier). They're one of the most well-known brands from Argentina, and we use them regularly.
For the meat filling:
- 3 tablespoons neutral oil like sunflower or corn oil, or as needed
- 2 cups finely chopped onion about 2 large
- ½ cup finely chopped red bell pepper (optional, but adds good flavor)
- 1 large garlic clove minced
- ¼ cup finely chopped green onions white and light green parts
- 1.1 pounds roast beef about 3 cups diced into small cubes (about the size of a chickpea), or other juicy stewing meat
- 1 teaspoon sweet paprika
- ½ teaspoon crushed red pepper flakes or to taste
- ¼ teaspoon ground cumin or to taste
- 1 teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- 1 tablespoon beef broth or water if the filling seems too dry
- ⅓ cup chopped green olives about 10-12 olives, rinsed to wash away excess salt.
Instructions
Preparing the filling:
- Ideally, prepare it the day before or several hours in advance so it cools completely. You can make it a day or two in advance and keep it in the fridge in an airtight container.
- With a sharp knife, dice 1.1 pounds roast beef or other stewing meat into small cubes, roughly the size of chickpeas.
- In a large skillet or pot, heat 3 tablespoons neutral oil over medium heat. Add 2 cups finely chopped onion, ½ cup finely chopped red bell pepper, ¼ cup finely chopped green onions and 1 large garlic clove, minced. Cook slowly until the onion is translucent and lightly golden (about 10-15 minutes). This is key for flavor.
- Increase the heat and add the diced beef, overlapping as little as possible. Don’t touch or move until it’s seared, then stir to brown it on all sides. Don't overcook it at this stage; it should be pink inside, so it doesn't dry out when baked.
- Add 1 teaspoon sweet paprika, ½ teaspoon crushed red pepper flakes, and ¼ teaspoon ground cumin, 1 teaspoon salt and ⅛ teaspoon freshly ground black pepper. Mix well and cook for a couple more minutes to let the flavors meld.
- Taste and adjust seasoning if necessary. If the filling looks too dry, you can add 1 tablespoon beef broth or water. It's not always needed.
- Remove the skillet from the heat, stir in ⅓ cup chopped green olives and let it cool completely. Transfer the filling to a wide, shallow dish so it cools faster. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. It is crucial that the filling is completely cold before assembling the empanadas so the dough doesn't get soggy and is easier to work with. Ideally, let it chill in the refrigerator for at least 4 hours, or even better, overnight.
Assemble the empanadas:
- Take a dough disc (homemade or store-bought), and lightly moisten the edges with water using your fingertip (this will help seal them).
- Place a heaping tablespoon, maybe a little more, of cold filling in the center of each disc. Don't overfill, or they'll be hard to close and will burst in the oven. You should be able to easily seal the edges, stretching the dough just a tad sometimes, but not tearing it.
- Fold the dough disc in half over the filling, creating a half-moon shape. Press the edges firmly to seal. Then, make the traditional decorative crimped edge (called "repulgue"). There are many techniques: you can make small pinches and folds, or press with a fork (though a hand-crimped edge is more authentic). The important thing is that they are well-sealed so the juices don't escape during cooking.
- Once assembled, you can place the empanadas on a baking sheet and refrigerate them for about 20-30 minutes before cooking. This helps them hold their shape better and seals the crimp.
Bake the empanadas:
- Preheat your oven to a high temperature (400°F - 425°F / 200°C - 220°C).
- Place the empanadas on a baking sheet, lightly greased or lined with parchment paper. Brush with oil, water or an egg wash (lightly beaten egg with a tablespoon of water).
- Bake for about 20 minutes, or until golden brown and the dough is cooked through. The exact time will depend on your oven. Remember the filling is already cooked.
- Serve them hot, and be careful with the first bite as the filling can be very hot! Many Argentines enjoy them with a squeeze of fresh lemon juice (not really my thing).
Notes
For juicy, well-sealed empanadas that don’t burst in the oven, chill the filling, don’t overstuff the discs, and cut very small pieces of meat.
Juicy filling tip: The large amount of onion might seem like too much, but it’s essential. It keeps the filling moist and adds depth of flavor.
Use meat with 15–20% fat; lean beef results in a drier texture.
Make-ahead tip: Empanada discs or rounds freeze exceptionally well. Make large batches and store them individually between freezer sheets—trust me on this! If you stack them without separation, you'll remember me when they freeze together into an inseparable mess. Once individually separated, you can stack and wrap them together before freezing.
Reheat leftovers in the oven, not the microwave, or the dough will soften. You want a flaky, firm crust, not a soggy one.
Fried empanadas: This is not so common. If you want to go this route, heat plenty of beef tallow (or lard) or neutral oil in a deep skillet or pot over medium-high heat (to about 350°F / 180°C). There should be enough fat for the empanadas to float without touching the bottom. Fry the empanadas in batches, without overcrowding the pan, for about 3-5 minutes per side, or until golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess fat.
