These baked Empanadas Tucumanas have a flaky, golden crust and a rich filling of spiced beef, tender potato, sweet onion, egg, and briny olives. They are savory, juicy, and deeply comforting, with the warm fragrance of cumin and paprika in every bite.

These baked empanadas have a crisp, flaky shell and a creamy filling of spinach, ricotta, onion, and nutmeg. The Parmesan adds savory depth, while the egg wash gives them the glossy golden finish typical of a good horno-style empanada.

These baked Empanadas de Carne have a flaky, buttery pastry wrapped around a savoury filling of spiced beef, sweet onion, briny olives, and rich hard-boiled egg. They come out golden and crisp, with a classic balance of warmth, saltiness, and gentle cumin aroma.

Golden, flaky empanadas packed with warmly spiced beef make a deeply satisfying meal that feels special without being complicated. The fresh chimichurri cuts through the richness with parsley, garlic, and vinegar, giving every bite a bright, punchy finish. They look beautiful on the table and even better when broken open fresh from the oven.