Argentine empanadas

This Argentinian-spiced empanadas make a brilliant weeknight or weekend dinner to enjoy on the couch with your loved ones. Their spicy, flavoursome filling goes brilliantly with a buttery pastry crust.

  • 20 mins preparation
  • 45 mins cooking
  • 10 mins marinating
  • Makes 20
  • Print


Argentine empanadas
  • 1/4 cup olive oil
  • 2 onions, finely chopped
  • 1/4 bunch coriander, stalks separated, leaves chopped
  • 2 clove garlic, crushed
  • 2 red chillis, seeded, finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 500 gram beef mince
  • 2 tablespoon tomato paste
  • 1 cup beef stock
  • 1 cup pitted sicilian olives, finely chopped
  • 5 sheets shortcrust pastry
  • 2 eggs, lightly beaten
  • corn chips, to serve
Spicy capsicum puree
  • 4 red capsicums
  • 1/4 cup harrissa paste or chilli paste
  • 1/2 cup roasted almonds
  • 1 tablespoon red wine vinegar


Argentine empanadas
  • 1
    In a large frying pan, heat oil on medium. Saute onions, coriander stalks, garlic, chilli and spices. 3-4 minutes until fragrant. Add mince and brown 4-5 minutes, breaking up lumps.
  • 2
    Stir in tomato paste and cook, stirring, 1 minute. Mix in stock and bring to boil. Reduce heat to low and simmer for 15-20 minutes until thickened. Remove from heat and set aside to cool.
  • 3
    Make capsicum puree: Place whole capsicums on a rack over gas flame on high. Cook, turning, 8-10 minutes until skin is blackened and blistered (or use an oven grill). Transfer to a heat proof bowl and cover tightly with plastic wrap. Set aside 10 minutes.
  • 4
    When cool enough to handle, peel, discarding capsicum skin, stalk and seeds. Using a food processor, pulse with remaining ingredients until smooth. Season to taste.
  • 5
    Preheat oven to hot, 200°C. Line 3 oven trays with baking paper.
  • 6
    Stir olives through cool mince mixture with coriander leaves. Using a 12cm round cookie cutter, stamp out 4 discs from each pastry sheet. Place 2 tablespoons of filling on each of each. Brush edges lightly with water. Fold over to enclose, pressing, and crimping edges to seal well. Place on trays. Brush with egg.
  • 7
    Bake 20-25 minutes until golden. Serve empanadas with spicy capsicum puree, corn chips and a mixed salad if liked.


For a milder version or for children reduce harissa paste to 1 tablespoon, or omit.

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