Beef Empanadas with Olive and Egg

These hand pies wrap spiced beef mince in a tender, flaky pastry that shatters at the first bite. The savoury-sweet twist comes from the classic Argentinian flourish of chopped green olives and hard-boiled egg folded through the filling, lending brightness and richness in equal measure. Cumin, paprika and a pinch of chilli keep the beef warm and gently spiced. Serve them straight from the oven, or pack them for a picnic.

3 The Story

The empanada travelled to Latin America with Spanish and Portuguese settlers, who in turn had inherited the idea of enclosing a filling in pastry from cooks across the Mediterranean and the Middle East. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread, and the form proved endlessly portable: a complete, self-contained meal that could be carried to the fields, down the mine or onto the road. Across the Spanish-speaking world the same basic idea splintered into countless local versions, each shaped by what was abundant nearby.

In Argentina the empanada became something close to a national obsession, with nearly every province claiming its own style. The filling here draws on one of the most recognisable traditions, that of the empanada salteña from the north-western province of Salta, where beef is seasoned generously and studded with two signature additions: green olives and chopped hard-boiled egg. The olives bring a salty, briny sharpness that cuts through the richness of the meat, while the egg adds a soft, mellow note and a pleasing texture. It is this combination of savoury, salty and faintly sweet within a single bite that gives the dish its distinctive character.

Argentine cooks often debate the finer points endlessly. Should the beef be minced or hand-cut with a knife, which gives a chunkier, more rustic filling? Should the empanadas be baked, as they are here, or fried until blistered and crisp? And the repulgue, the decorative rope-like crimp sealing the edge, is a craft in its own right, with different patterns traditionally used to signal which filling lies inside.

The twist in this version lies less in the filling, which honours the classic, than in the pastry. A proper buttery shortcrust, rested well and rolled thin, bakes up flaky and golden rather than the sturdier, sometimes lard-based dough used for filling that must survive deep-frying. Letting the dough rest in the fridge relaxes the gluten and keeps the butter cold, both essential for a tender result. Cooling the filling fully before assembly is just as important: a warm filling melts the butter in the pastry before it reaches the oven, and the crisp, layered finish is lost. Handled with a little care, these empanadas reward the effort many times over.