Argentine Beef Empanadas with Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Flaky pastry empanadas filled with seasoned ground beef and onions, accompanied by a rich, spiced tomato dipping sauce. This latin american-inspired beef ready in about 80 minutes blends all-purpose flour, cold and cubed unsalted butter, ice water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 1/3 cup ice water
• 1 lb ground beef
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1/4 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten for egg wash egg
• 1 1/2 cups canned crushed tomatoes
• 1/4 tsp red chili flakes
• 2 tbsp olive oil

Instructions

1. Step 1: To make dough, combine 2 1/2 cups all-purpose flour and 1 tsp salt in a bowl. Cut in 6 tbsp cold unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/3 cup ice water, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Step 2: For filling, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and 2 minced garlic cloves, sautéing for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground beef, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up meat, for 6-7 minutes until browned.
4. Step 4: Stir in 2 tbsp tomato paste and 1/4 cup beef broth, simmer for 5 minutes until mixture thickens. Remove from heat and cool.
5. Step 5: Preheat oven to 400°F. Roll out dough to 1/8-inch thickness and cut into 5-inch circles.
6. Step 6: Spoon 2 tbsp beef filling into center of each circle, fold dough over, and crimp edges to seal. Brush tops with beaten egg.
7. Step 7: Bake empanadas on a parchment-lined baking sheet for 20-22 minutes until golden brown.
8. Step 8: For sauce, simmer 1 1/2 cups crushed tomatoes with 1/4 tsp red chili flakes and a pinch of salt over medium heat for 10 minutes until sauce thickens. Serve warm with empanadas.