Argentine Empanadas


For the filling:

  • 500 gr of boneless short ribs
  • 1 medium onion, chopped in brunoise (very small cubes)
  • 3 chopped chives on small wheels
  • ½ tablespoon of paprika
  • ⅓ teaspoon of cumin
  • Salt
  • Pepper
  • 3 oil tablespoons
  • 4 parboiled eggs

For the dough:

  • 1 package of frozen dough discs for empanadas
  • 1 beaten egg


  1. Chop the beef into small squares ¼ inch thick, set aside.
  2. In a cauldron or pot large enough to add oil and over high heat, sauté the onion until browning, then add the meat stirring it constantly until it changes color.
  3. Add the paprika and cumin and leave to cook uncovered until the meat begins to sweat for 40 minutes stirring constantly or until the meat is soft.
  4. Add the chopped scallion and the parboiled eggs crushed, season with salt and pepper and let cool.
  5. To assemble the empanadas, take a dough disk, wet the edges with water, add a spoonful of the filling and close the disk by pressing the edges with a fork.
  6. Put on a baking tray and baste with a brush with the beaten egg, bake at 380 F⁰ until browned for 20 minutes.