CookOS may earn a commission from Instacart orders.
Empanadas Mendocinas are traditional Argentine hand pies filled with seasoned ground beef, hard-boiled egg, and olives, baked until golden and served with chimichurri. The flaky pastry and savory-spiced picadillo filling make them a classic Argentine staple.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Mix the flour and salt in a food processor, pulse until well combined.
Add the lard or butter, blend well.
Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
Serve warm with chimichurri sauce or other dipping sauces.
Written automatically by CookOS, not by the creator.
Store baked empanadas in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat at 350°F for 10–12 minutes until warmed through. Unbaked assembled empanadas freeze for up to 3 months; bake from frozen at 400°F for 30–35 minutes.
Written automatically by CookOS, not by the creator.
Yes. After chilling for 30 minutes, flatten the dough into disks and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw in the fridge before rolling.
Use egg white brushed on the edges to seal, press firmly with a fork on all sealed edges, and let assembled empanadas rest in the fridge for 30 minutes before baking.
This recipe is designed for baking at 400°F for 20–25 minutes. Frying is possible but requires adjusting oil temperature and timing; deep frying is not part of this traditional baked method.
Use regular paprika (2 tablespoons) or increase the chili powder to 3 teaspoons for more heat and depth.
Yes. Cook the picadillo through step 10, cool completely, and refrigerate in an airtight container for up to 2 days before assembling.
