Recipes in the world of Flavilo

Beef and olive empanadas baked until golden brown

Beef and Olive Empanadas

Beef and olive empanadas are one of the most well-known classic fillings from Argentina to Spain. The juicy ground beef and the slightly salty, distinctive black olives complement each other perfectly. This empanada version is nourishing, spicy, yet easy to make. From the technical details, it is particularly important that the meat is well cooked and that the filling does not remain moist - for this it is worth pre-cooking the meat and filling the pastry while lukewarm. Cut the olives into smaller pieces so that they are more evenly distributed in the bites. As the empanadas bake, the aroma of meat and onions intensely fills the kitchen. This dish is the perfect choice for a gathering with friends, a weekday dinner or a picnic. You can eat it hot or cold - it always remains filling and flavorful.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
2280 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 300 g Ground beef
⭕ 80 g Black olives
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Ground cumin
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or lard, followed gradually by the water. Knead into a smooth dough, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    2

    Finely chop the onion, crush the garlic, and slice or coarsely chop the black olives.

    3

    Heat olive oil in a skillet, sauté the onion and garlic until softened, then add the ground beef. Cook until fully browned.

    4

    Season the meat with cumin and pepper, then stir in the olives. Simmer together for 2-3 minutes to allow the flavors to meld. Let it cool completely before filling the dough.

    5

    On a lightly floured surface, roll out the dough to about 3 mm thick, then cut out circles approximately 10-12 cm in diameter. Place a tablespoon of filling in the center of each circle.

    6

    Fold the circles in half, pressing the edges with a fork or crimping them by hand to seal. It's important to seal them well, or the filling may leak out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little water or oil for a nice golden color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and the filling is hot and juicy.

    9

    Let rest for 5 minutes, then serve warm. Excellent as a main course or appetizer for entertaining.