Beef Fatay is a savory snack made with seasoned ground beef and often wrapped in a pastry or similar base. This dish typically features aromatic ingredients like garlic and onion, providing a rich flavor profile that complements the beef, and is common in Middle Eastern cuisine. Here's how to make it at home.

BEEF FATAY

Shredded chicken, onions, béchamel sauce, mozzarella & scallions.

CREAMY CHICKEN

CHICKEN CLÁSICO

A savory mix of chicken and spicy chorizo, encased in a golden crust.

Chicken & Chorizo Empanada

BEEF TANGO

BEEF CRIOLLA

Ground Angus Beef, onions, red bell peppers, scallions & egg.

BEEF CLÁSICO

Shredded chicken, onions, black beans, jalapeños, cayenne pepper, chili pepper.

SPICY CHICKEN

A delicious combination of spinach and cheese, baked to perfection.

Spinach & Cheese Empanada

A medley of seasonal vegetables and spices, perfect for vegetarian lovers.

Vegetarian Empanada

Sweet empanadas filled with a variety of delicious fillings.

Dessert Empanada

Slow braised beef with spices, wrapped in a flaky pastry.

Classic Argentinian Empanada

Ground Angus Beef, onions, tomatoes, lemon.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.

Prepare the Filling

Add the ground Angus beef to the skillet. Cook until browned, breaking it apart with a spatula. Season with salt and black pepper.

Cook the Beef

Dice the tomatoes and add them to the skillet. Cook for an additional 5 minutes until the tomatoes soften.

Add Tomatoes

Squeeze the juice of one lemon into the mixture and stir well. Remove from heat.

Add Lemon Juice

Chop the cilantro and fold it into the beef mixture.

Finish with Cilantro

Serve the beef filling warm, either in pita bread, as a topping on rice, or on its own.

Serve

Ground Angus Beef

Onion

Tomatoes

Lemon

Salt

Black Pepper

Olive Oil

Garlic

Cilantro

In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk for about 2 minutes. Gradually add 2 cups of milk, whisking continuously until the sauce thickens. Season with salt and pepper to taste.

Prepare the Béchamel Sauce

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Cook the Onions

In a large bowl, mix the sautéed onions, shredded chicken, béchamel sauce, and half of the mozzarella cheese. Stir until well combined.

Combine Ingredients

Pour the mixture into a greased baking dish. Top with the remaining mozzarella cheese and chopped scallions. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden.

Assemble and Bake

Allow to cool for a few minutes before serving. Enjoy your creamy chicken dish!

Shredded chicken

Onion, chopped

Béchamel sauce

Mozzarella cheese, shredded

Scallions, chopped

Olive oil

Black pepper

In a large pot, bring the chicken breasts and chicken broth to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove from heat and shred the chicken using two forks.

Prepare the Chicken

In a large skillet, heat olive oil over medium heat. Add sliced onions and red bell peppers, and sauté for about 5-7 minutes until the vegetables are tender. Add minced garlic, cumin, salt, and black pepper, and cook for an additional 2 minutes.

Sauté the Vegetables

Add the shredded chicken to the skillet with the sautéed vegetables. Mix well and cook for another 5 minutes, allowing the flavors to meld together.

Garnish with fresh cilantro and serve hot. Enjoy your Chicken Clásico!

Chicken breasts

Onion, sliced

Red bell pepper, sliced

Garlic, minced

Cumin

Chicken broth

Fresh cilantro, chopped

In a large skillet over medium heat, add the crumbled chorizo and cook until browned. Add the onion, garlic, and red bell pepper, cooking until softened. Stir in the shredded chicken, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool.

Cook the Filling

Using store-bought or homemade empanada dough, roll out the dough on a lightly floured surface. Cut into circles about 4-6 inches in diameter.

Prepare the Dough

Place a spoonful of the chicken and chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg with a splash of water) for a golden finish. Bake for 25-30 minutes or until golden brown.

Bake the Empanadas

chicken breast, cooked and shredded

chorizo sausage, casing removed and crumbled

onion, finely chopped

garlic, minced

red bell pepper, diced

cumin

smoked paprika

salt

black pepper

Season the beef steak with salt and black pepper on both sides.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat. Add the seasoned steak and sear for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness.

Sear the Steak

Remove the steak from the skillet and let it rest. In the same skillet, add minced garlic, sliced red pepper, and sliced olives. Sauté for about 3-4 minutes until the peppers are tender.

Add Vegetables

Slice the rested steak and serve it topped with the sautéed red peppers and olives. Garnish with chopped fresh parsley.

Combine and Serve

beef steak

green olives, sliced

red bell pepper, sliced

olive oil

fresh parsley, chopped

Gather all the ingredients and finely chop the onion, garlic, and bell pepper.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.

Add the ground Angus beef to the skillet. Cook until browned, breaking it up with a spatula, about 8-10 minutes.

Cook the Ground Beef

Stir in the cumin, paprika, salt, and black pepper. Add the raisins and mix well. Cook for an additional 5 minutes, allowing the flavors to meld.

Add Spices and Raisins

Remove from heat and garnish with chopped fresh cilantro. Serve hot with rice or tortillas.

Garnish and Serve

Onion, finely chopped

Raisins

Bell pepper, chopped

Cumin powder

Paprika

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook for about 3-4 minutes until they become translucent.

Prepare the Vegetables

Stir in the diced red bell pepper and continue to sauté for another 3-4 minutes until they soften.

Add Bell Peppers

Add the ground Angus beef to the skillet, breaking it apart with a spatula. Season with salt and black pepper. Cook until the beef is browned and fully cooked, about 8-10 minutes.

Once the beef is cooked, stir in the chopped scallions and mix well. Cook for an additional 2-3 minutes.

Incorporate Scallions

Crack the eggs into the skillet and stir quickly to scramble them into the beef mixture. Cook until the eggs are set, about 2-3 minutes.

Add Eggs

Remove from heat and serve warm. Enjoy your Beef Clásico!

Red bell pepper, diced

Eggs

In a large skillet over medium heat, add a splash of oil and sauté the chopped onions until they are translucent, about 5 minutes.

Sauté the Onions

Stir in the diced jalapeños and cook for another 2 minutes until softened.

Add Jalapeños

Add the shredded chicken, black beans, cayenne pepper, and chili pepper to the skillet. Stir well to combine all the ingredients.

Cook the mixture for about 5-7 minutes, stirring occasionally until heated through and flavors meld.

Cook Through

Serve hot, garnished with additional jalapeños if desired.

Black beans, drained and rinsed

Jalapeño, diced

Cayenne pepper

Chili pepper, chopped

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until soft, about 3-4 minutes. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Once cooled, mix in ricotta cheese, feta cheese, salt, black pepper, and nutmeg until well combined.

In a large bowl, mix 2 cups of all-purpose flour and 1 teaspoon of salt. Gradually add 1/2 cup of cold water and 1/4 cup of melted butter, mixing until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

Preheat the oven to 200°C (400°F). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 10 cm in diameter). Place a tablespoon of the spinach and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.

Bake

Fresh spinach

Ricotta cheese

Feta cheese

Nutmeg

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes.

Stir in the zucchini, carrot, and corn, cooking for another 5-7 minutes until vegetables are tender.

Add garlic, cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

Remove from heat and stir in fresh cilantro. Allow the filling to cool slightly.

Preheat the oven to 375°F (190°C). Roll out empanada dough on a floured surface and cut out circles (about 4-5 inches in diameter).

Place a tablespoon of the vegetable filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative finish.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 25-30 minutes or until golden brown.

Bell pepper, diced

Zucchini, diced

Carrot, grated

Corn kernels (fresh or frozen)

In a large bowl, mix the flour, sugar, and salt. Add the softened butter and egg yolk, mixing until crumbly. Gradually add ice water until a dough forms. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.

While the dough is chilling, prepare your fillings by mixing any ingredients if necessary (e.g., adding sugar to the cream cheese).

Prepare the Fillings

On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.

Roll Out the Dough

Place a tablespoon of your chosen filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Fill the Empanadas

Preheat the oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Let the empanadas cool slightly before serving. Dust with powdered sugar if desired.

All-purpose flour

Butter, softened

Sugar

Egg yolk

Water, ice cold

In a large pot, brown the beef chuck over medium heat. Add onions and garlic, cooking until softened. Stir in cumin, paprika, oregano, salt, and pepper. Cover and reduce heat, simmering for about 2 hours or until beef is tender.

Prepare the Beef

Once the beef is cooked, shred it with two forks. Mix in hard-boiled eggs and green olives. Allow the filling to cool.

Shred and Mix

In a large bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, and 1 cup of unsalted butter (cold and cubed). Mix until crumbly. Gradually add cold water (about 1/2 cup) until dough forms. Cover and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4 inches in diameter). Place a tablespoon of the filling in the center, fold over, and crimp the edges to seal.

Place empanadas on a baking sheet lined with parchment paper. Brush with an egg wash (1 egg beaten with 1 tbsp water). Bake for 25-30 minutes or until golden brown.

Beef Fatay

Creamy Chicken

Chicken Clásico

Chicken & Chorizo Empanada

Beef Tango

Beef Criolla

Beef Clásico

Spicy Chicken

Spinach & Cheese Empanada

Vegetarian Empanada

Dessert Empanada

Classic Argentinian Empanada