📝 About This Recipe
This comforting bake captures all the soulful flavors of a traditional Argentine beef empanada without the labor-intensive folding. Layers of savory, spiced ground beef, briny olives, and hard-boiled eggs are tucked between sheets of flaky, buttery pastry and baked until shimmering and golden. It is a hearty, crowd-pleasing masterpiece that brings the essence of Latin American street food to your family dinner table.
🥗 Ingredients
The Savory Beef Filling (Pino)
- 2 pounds Ground Beef (85% lean for best flavor)
- 3 large Yellow Onions (finely diced to provide sweetness and moisture)
- 4 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 tablespoon Ground Cumin (toasted if possible)
- 2 teaspoons Smoked Paprika (pimentón dulce)
- 1 teaspoon Dried Oregano (preferably Mexican or South American variety)
- 1/2 cup Beef Broth (to keep the filling juicy)
- to taste Salt and Black Pepper
The Traditional Add-ins
- 3 pieces Hard-boiled Eggs (peeled and sliced into rounds)
- 1/2 cup Green Olives (pitted and sliced; pimiento-stuffed is fine)
- 1/4 cup Raisins (optional, for a classic sweet-and-savory contrast)
The Crust & Finish
- 2 sheets Puff Pastry or Empanada Dough (thawed but still cold)
- 1 large Egg (beaten with a splash of water for the egg wash)
- 1 teaspoon Sugar (to sprinkle on top for a traditional finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
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2
In a large skillet over medium-high heat, add the olive oil. Sauté the diced onions for 8-10 minutes until they are soft and translucent; do not rush this, as the onions provide the moisture for the meat.
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3
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink.
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4
Stir in the minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices with the meat for 2 minutes until fragrant.
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5
Pour in the beef broth and raisins (if using). Simmer for 5 minutes until the liquid has mostly reduced but the mixture remains very moist. Remove from heat and let cool slightly.
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6
Roll out one sheet of puff pastry or empanada dough on a lightly floured surface to fit the bottom and slightly up the sides of your baking dish. Place it into the dish.
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7
Spread the beef mixture evenly over the bottom layer of dough.
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8
Arrange the sliced hard-boiled eggs and green olives evenly across the top of the beef filling.
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9
Roll out the second sheet of pastry and place it over the filling. Pinch the edges of the top and bottom crusts together to seal the juices in.
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10
Using a sharp knife, score a few small slits in the top crust to allow steam to escape during baking.
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11
Brush the entire top crust generously with the egg wash. Sprinkle the teaspoon of sugar over the top—this creates a beautiful sheen and a traditional flavor profile.
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12
Bake for 25-30 minutes, or until the pastry is puffed and a deep, golden brown color.
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13
Remove from the oven and let the casserole rest for at least 10 minutes. This allows the juices to settle so you can cut clean, beautiful squares.
💡 Chef's Tips
For the most authentic flavor, make the beef filling a day in advance and refrigerate it; cold filling prevents the pastry from getting soggy. If using puff pastry, ensure it stays cold until the moment it goes into the oven for maximum flakiness. Don't skip the onions—Argentine empanada fillings often use a 1:1 ratio of onion to beef for a reason! If you prefer heat, add a teaspoon of crushed red pepper flakes or chopped jalapeños to the beef while sautéing.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce to cut through the richness of the beef and pastry. A crisp green salad with a simple lemon-olive oil vinaigrette balances the savory flavors perfectly. Pair with a glass of robust Malbec or a cold, light lager. Offer a side of Ensalada Criolla (diced tomato, onion, and bell pepper salad) for a traditional touch.