How to make Empanadas de Carne

Why cooks start here

Empanadas de carne are the baked beef half-moons of every gathering: onion-heavy filling, a little cumin, and a navel fold that tells you they came from a home kitchen. They are eaten standing up, in the hand.

Empanadas de carne are a staple of Argentinian gatherings, their presence as essential as the laughter and conversation that fill the room. These baked beef half-moons are a beloved snack, characterized by their onion-heavy filling and a distinctive navel fold that whispers of home-cooked love. Traditionally eaten standing up, empanadas are a fixture at everything from casual family get-togethers to festive celebrations. Bite into an empanada and you're greeted with a savory blend of finely chopped beef, rich onions, and a gentle warmth from cumin and sweet paprika. The addition of green olives and hard-boiled eggs brings a delightful complexity to each mouthful. While some enjoy them plain, others might pair them with a vibrant chimichurri, heightening the flavors in every delicious bite.