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Authentic Savory Argentine Empanadas Beef Filling Recipe Easy and Perfect

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This authentic Argentine empanadas beef filling recipe features slow-cooked ground beef with onions, smoked paprika, cumin, and a splash of red wine for rich, savory flavor. Perfect for a comforting and crowd-pleasing appetizer or meal.

Ingredients

Scale
  • 1 lb (450g) ground beef (preferably 80/20)
  • 1 large yellow onion, finely chopped
  • 1/4 cup (about 40g) green olives, pitted and chopped
  • 2 large hard-boiled eggs, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin powder
  • 1 small red bell pepper, finely diced (optional)
  • 2 medium garlic cloves, minced
  • 1/4 cup (60 ml) dry red wine (e.g., Malbec)
  • 1/4 cup (60 ml) beef broth or water
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Peel and finely chop the onion, dice the red bell pepper, mince the garlic, chop the green olives and hard-boiled eggs, and roughly chop the parsley. This should take about 10 minutes.
  2. Heat olive oil in a large non-stick skillet over medium heat for 1-2 minutes until shimmering but not smoking.
  3. Add the chopped onion and red bell pepper to the pan. Cook, stirring occasionally for 5-7 minutes until softened and translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  5. Increase heat to medium-high, add the ground beef, breaking it apart with a wooden spoon or spatula. Cook for 7-10 minutes until no pink remains and the beef is lightly browned. Add a splash of olive oil if the pan looks dry.
  6. Sprinkle smoked paprika, cumin, salt, and black pepper over the beef mixture. Stir thoroughly to coat the meat and veggies evenly.
  7. Pour in the red wine, stirring to scrape up any browned bits from the pan. Let it simmer for 3-4 minutes until the liquid reduces slightly.
  8. Pour in beef broth or water, reduce heat to low, and simmer uncovered for 5 minutes until the mixture thickens and becomes juicy but not soupy. Stir occasionally.
  9. Remove from heat and gently mix in chopped green olives, hard-boiled eggs, and fresh parsley. Taste and adjust salt and pepper if needed.
  10. Transfer the filling to a bowl and cool to room temperature before stuffing empanada dough to prevent soggy pastry.

Notes

If the filling feels too wet, cook it longer to evaporate excess moisture or add a tablespoon of breadcrumbs to soak it up. Do not skip the red wine as it adds subtle complexity. Cool filling completely before stuffing dough to avoid soggy pastry. For gluten-free dough, use almond or cassava flour dough. For dairy-free, omit eggs or substitute with mashed potatoes.

Nutrition

Keywords: Argentine empanadas, beef filling, savory empanadas, authentic empanada recipe, Argentine cuisine, empanada filling recipe, ground beef empanadas

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