Milanesa a la Napolitana

These are the iconic savoury pastries that appear at every family gathering, Sunday asado, or quick lunch. Crispy on the outside, juicy and flavourful on the inside — they’re addictive!

Ingredients (makes about 20-24 empanadas)

For the filling:

• 500g (1 lb) ground beef (or finely chopped beef)
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 2-3 hard-boiled eggs, chopped
• 1/2 cup green olives, chopped (optional but traditional)
• 2-3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika (or ají molido)
• 1/2 tsp chili flakes (optional)
• Salt & black pepper to taste
• 2 tbsp olive oil or beef fat
• 1/4 cup beef stock or white wine

For the dough:

• Store-bought empanada discs (masa para empanadas) — easiest option
• Or homemade: 500g flour, 100g butter/lard, 1 egg, salt, water

For assembly:

• 1 egg (beaten, for egg wash)

Step-by-Step Method

Make the filling: Heat oil in a pan. Sauté onion and bell pepper until soft (5-7 mins). Add garlic, then ground beef. Cook until browned. Season with cumin, paprika, salt, pepper, and chili. Add a splash of stock/wine and simmer for 5-8 minutes until juicy but not too wet. Remove from heat, stir in chopped hard-boiled eggs and olives. Let the filling cool completely (very important!).

Assemble the empanadas: Place a spoonful of filling in the center of each dough disc. Fold in half and crimp the edges firmly (repulgue) — the classic Argentine twisted edge. You can also use a fork to seal.

Bake or Fry

• Baked (healthier & common): Brush with egg wash. Bake at 200°C (390°F) for 15-20 minutes until golden.
• Fried (crispy street style): Fry in hot oil until golden brown.
• Serve hot with chimichurri, hot sauce, or just on their own!