Argentine Empanadas July 21, 2026 Jump to RecipePrint RecipeYield: 8 empanadas Tools cutting board knife skillet dry measuring cups measuring spoons mixing spoon liquid measuring cup baking sheet parchment paper food processor rolling pin 5-inch round biscuit cutter small bowl of water fork Ingredients 1 clove garlic 1 Tbsp olive oil 1 Tbsp tomato paste 1 ½ tsp ground cumin ¾ tsp paprika 1 tsp dried oregano ⅓ cup raisins ½ lb ground beef ½ cup cold water 1 ¼ tsp kosher salt 2 ¾ cups flour ½ cup butter 1 egg Steps 1. Smash and peel garlic. Mince and add to small bowl. 2. Prepare filling. Heat oil in skillet over medium-high heat. Add garlic, tomato paste, cumin, paprika, oregano, and raisins. Cook 1 min. 3. Add ground beef, water, and salt. Cook until beef browns, stirring to break into small pieces, about 4-6 minutes. Set aside to cool. 4. Preheat oven to 400°F. Line baking sheet with parchment paper. 5. Add flour, salt, and butter to food processor. Pulse until crumbly. 6. Crack egg. Add egg and cold water to food processor. Pulse until dough comes together. 7. Divide dough in two. On lightly floured surface, roll one piece of dough to ⅛-inch thick. 8. Use biscuit cutter to cut circles. Repeat with remaining dough. 9. Set dough discs on baking sheet. Add 2 heaping Tbsp filling to half of each disc. 10. Dip your finger in water and moisten outer edges of each empanada disc. 11. Fold dough over filling. Seal by pressing edges with a fork. 12. Bake 15-17 minutes, until browned. TASTE & SHARE!
