Homemade and wholesome meet quick and easy-to-prepare.
A traditional recipe from the Province of Mendoza, Argentina, this Mendocino-style beef empanada is a must if you want to treat yourself to some authentic Argentinian food. Beef, green olives and hard-boiled egg come beautifully together in a mix that is well balanced. Cumin and paprika give this recipe a final earthy profile that is typical of the Andes mountains.
Our beef empanada is truly a whole meal in itself, with little to no pairings needed to make you feel satiated. Some mixed greens on the side are a great option to round your plate, and so is a simple side of chimichurri if you are looking at adding an extra zing but don’t need an extra serving.
In Argentina you’ll often find empanadas as an appetizer at most restaurants and parties too, and you can easily assembly a groaning board or tray by cutting a few empanadas in half and mixing them with preserves, ferments, crudités or freshly cut veggies, and some dipping sauces.
We craft our dough and fillings specifically to allow you to cook our empanadas in a variety of ways while still getting great texture and flavor. Pro tip: you don’t even need to thaw them before cooking them!
Oven Baking Instructions
For the best experience, we recommend baking these in a conventional oven, previously preheated at 350 °F, for 20-30 minutes. This method can be replicated in a toaster oven too.
Air Fryer Instructions
Raise your hand if you are an air fryer lover! Yes, we gave our empanadas a try in an air fryer and found that 20 minutes at the lowest setting (ours went down to 170 °F) did the trick.
Who would ever want to turn their oven on in the middle of summer?! Avoid heating up your house and bring the party outside. Wrap the empanadas in aluminum foil and grill them for 20-30 minutes. You can open up the foil for a few minutes before serving them to crisp them up a bit.
What other ways have you found worked for you? Leave a review and tell us about your experience.