Argentine Empanadas

Dish type
Ready in
50 minutes*


  • 2 tbsp. olive oil
  • 1 cup minced onion
  • 3 garlic cloves, minced
  • 1 lb. ground beef
  • 3/4 cup golden raisins
  • 3/4 cup chopped olives
  • 1 tsp. tomato paste
  • 1/2 tsp. cumin
  • 2 hard-cooked eggs, roughly chopped
  • 1 (12-count) pkg. empanada dough, defrosted
  • 1 egg, beaten
  • 1 cup minced red bell pepper
  • 1 tsp. sweet paprika
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. sugar


Prep Time
10 minutes
Cook Time
40 minutes*
Ready in
50 minutes*
  1. In large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic; cook until vegetables are soft. Add beef; cook until no longer pink. Add 2 tablespoons water and remaining ingredients except hard-cooked eggs, dough and beaten egg. Cook over low heat 20 minutes, stirring often. Cool completely; add chopped eggs, and season to taste with salt and pepper.
  2. Preheat oven to 375°F. Place 1 tablespoon beef filling on half of each piece of empanada dough. Bring upper half over filling to cover, brush edges with water and press with fork to seal. Prick tops with fork. Brush with beaten egg and place on parchment-lined baking sheet. Bake 12 to 15 minutes or until empanadas are golden.

Nutritional Information

Serving Size
Per Serving
Calories 213, Total Fat 12g, Saturated Fat 3g, Cholesterol 61mg, Sodium 365mg, Carbohydrate 16g, Protein 9g
Serving Size1
Total Fat12g
Total Fat (extra)19
Saturated Fat3g
Saturated Fat (extra)17
Cholesterol (extra)20
Sodium (extra)15
Carbohydrate (extra)6
Fiber (extra)5