Empanada (Meat Pie)

Empanadas are the great Latin American hand pie, ubiquitous from Argentina to the Philippines, each region with its own filling and folding style. This version follows the classic Argentinian-Filipino tradition: ground beef seasoned with onion and garlic, brightened with hard-boiled egg, raisins, and chopped green olives.

The sweet-savory combination is the genius of the classic empanada filling. Raisins contribute a faint sweetness that balances the salty olives and rich beef. Skip either ingredient and you lose the signature flavor profile that defines authentic empanadas; this isn’t just savory meat in pastry.

Don’t skip draining the cooking oil before adding the beef. Pre-fried onions and garlic leave behind flavor-soaked oil; pouring it off keeps the filling from going greasy. The flavors stay in the meat instead of pooling at the bottom of the empanada.

The hard-boiled eggs go in chopped, not whole. Whole egg pieces tear through the pastry during folding; fine chops integrate into the filling so each bite has a creamy egg note. Make the eggs the day before for cleaner, easier chopping.

Deep frying produces the crispier, bubblier crust traditional to most empanadas. Baking at 400°F (200°C) produces a more golden, pastry-shop look. Both work; the choice depends on your kitchen setup.

Seal the edges with a fork pattern or hand-crimp; loose seals leak filling into the oil or onto the pan during cooking.

Pro Tips

• Egg-wash the empanadas before baking for a glossy, professional finish.
• Don’t overfill; about 2 tablespoons of filling per 5-inch round is the right amount.
• If frying, hold finished empanadas in a 200°F (95°C) oven on a rack to stay crisp.
• Filling can be made a day ahead; the flavor deepens overnight.

Variations

• Add chopped chorizo to the beef for spicier Spanish-style empanadas.
• Stir in cumin and smoked paprika for southwestern flavor.
• Make a sweet version with apple-cinnamon or guava filling for dessert empanadas.