Argentine Empanadas

Argentine Empanadas Recipe: The Delicacy that Conquers Palates

Argentine empanadas are much more than a simple dish; they are a symbol of history, tradition, and passion that spans generations and regions. From the gentle breeze of Salta to the arid lands of Mendoza, every corner of Argentina adds its own touch to these delicious delicacies. Their versatility and unmistakable flavor have made them a cultural and gastronomic reference, both in family gatherings and national festivities. In this guide, you will discover how to prepare authentic Argentine empanadas at home, understanding each step, from choosing ingredients to the secrets for making them crispy and juicy at the same time. The key is to respect tradition, but also to incorporate your personal touch so that every bite is a unique experience.

Preparation time

• Preparation: 50 minutes
• Cooking: 30 minutes
• Total: 80 minutes
• Servings: 12 empanadas
• Difficulty: Easy

Ingredients for authentic Argentine empanadas

• 1 package of empanada dough (can be store-bought or homemade)
• 500 gr ground beef
• 2 medium onions, finely chopped
• 1 red bell pepper chopped into small cubes
• 2 hard-boiled eggs, chopped into small pieces
• 100 gr pitted and chopped green olives
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• Oil for sautéing
• 1 beaten egg (for brushing)

Utensils we will use to prepare Argentine empanadas

• A large bowl for preparing the filling
• A large pan for sautéing the ingredients
• A rolling pin for stretching the dough (if not store-bought)
• A cutter or a large glass to form the dough circles
• A fork to seal the empanadas
• A baking tray or a deep frying pan
• A pastry brush to glaze the empanadas with beaten egg

Preparation of authentic Argentine empanadas: step by step

1. Prepare the filling

• Wash and chop ingredients: Wash the onions and red pepper with cold water. Chop the onions into fine cubes and the pepper into small pieces to facilitate cooking.
• Cook the meat: In a large pan with hot oil, sauté the onions and pepper over medium heat until transparent and lightly golden. Add the ground meat and continue cooking, stirring with a wooden spoon to prevent lumps from forming. Season with salt and pepper and sprinkle cumin and paprika for flavor.
• Incorporate the eggs and olives: When the meat is cooked, add the chopped hard-boiled eggs and olives. Mix gently and cook a few more minutes for the flavors to integrate. Remove from heat and let rest.

2. Prepare the dough (if homemade)

• Mix ingredients: In a bowl, combine flour, salt, and a little fat (lard or oil). Add warm water little by little until you get a smooth and homogeneous dough. Knead for a few minutes to develop elasticity.
• Let rest: Wrap the dough in plastic film and let it rest for about 15 minutes, to facilitate handling and improve texture when rolling out.

3. Form the empanadas

1. Roll out the dough: On a floured surface, use a rolling pin to roll out the dough to a thickness of approximately 3-4 mm. If you used store-bought dough, simply cut it into circles with a cutter or a glass about 12 cm in diameter.
2. Filling: Place a generous spoonful of the filling in the center of each dough circle. Avoid overfilling so it doesn't break when closing.
3. Close and seal: Fold the dough into a half-moon shape and press the edges with a fork or make a crimp to seal the edges well and prevent the filling from escaping.

4. Cook the empanadas

Oven option

• Brush the empanadas with beaten egg to give them shine and a golden finish.
• Place the empanadas on a floured tray or one covered with baking paper.
• Bake in a preheated oven at 180°C for approximately 25-30 minutes until golden.

Frying option

• Heat enough oil in a deep skillet over medium-high heat.
• Fry the empanadas in batches for 2-3 minutes per side until golden and crispy.
• Remove and place on absorbent paper to remove excess grease.

To finish and serve

Once cooked, let the empanadas rest for a few minutes. If you baked them, you can decorate them with a little more beaten egg for extra shine. Serve on a large platter, accompanied by a fresh salad or a spicy sauce. Argentine empanadas are ideal both hot and warm and can be enjoyed at any time of day, from lunch to an informal dinner.

Tips for preparing irresistible and perfect Argentine empanadas

• Choose fresh ingredients: The quality of the meat, vegetables, and olives defines the final flavor. Use good quality products for a better result.
• Control the amount of filling: Do not overfill the empanadas so they don't break when sealing, but also don't leave them empty for a balanced flavor.
• Seal correctly: Make sure to press the edges well and make a firm crimp so that the filling doesn't come out during cooking.
• Use beaten egg for brushing: This not only makes them look more attractive but also helps form a crispy layer.
• Choice of cooking method: Baking is healthier and more traditional, but frying provides a crispier texture and an authentic flavor.

Approximate nutritional information per serving

• Calories: 350 kcal
• Protein: 15 g
• Fats: 20 g
• Carbohydrates: 35 g
• Fiber: 3 g

Values are approximate per serving and may vary depending on the ingredients and cooking methods used.

9 keys to making perfect Argentine empanadas

1. Kneading the dough: Work the dough only as much as necessary to prevent it from becoming tough, achieving a soft and easy-to-roll texture.
2. The well-seasoned filling: Don't skimp on spices and seasonings to enhance the authentic flavor of the empanadas.
3. Firm seal: Use a fork to press the edges or make a 'repulgue' (crimped edge) to prevent the filling from escaping during cooking.
4. Pre-refrigeration: Let the dough rest in the refrigerator for a few minutes so it's more manageable and the empanadas turn out crispy.
5. Right amount of filling: Don't overfill to facilitate sealing and prevent breakage.
6. Oven or oil control: Adjust the temperature so the empanadas cook evenly without burning.
7. Final decoration: Brush with egg to achieve that golden and attractive shine.
8. Filling variations: Experiment with ingredients like corn, ham and cheese, or spinach for different versions.

When to enjoy Argentine empanadas?

Argentine empanadas are ideal for sharing at family gatherings, traditional celebrations, or on special days like Independence Day. They are also perfect to accompany an 'asado' (barbecue), enjoy at a picnic, or as a snack on rainy days. Their comforting flavor and easy transport make them a versatile and popular dish throughout the year.

Comparative table: alternatives to traditional Argentine empanadas

Frequently asked questions about Argentine empanadas

Share your experience with Argentine empanadas

Have you tried them yet? We'd love for you to share how they turned out, if you decorated them with any special touch, or what filling was your favorite. Cooking is a space to experiment and learn, so don't hesitate to share your own variations or tricks in the comments. Go ahead and create and share Argentine delights in your home!

Essential culinary glossary for preparing Argentine empanadas

• Repulgue: Technique of sealing the edges of the empanada by making folds or crimps, to prevent it from opening during cooking.
• Stretch: Flatten the dough with a rolling pin to obtain a uniform thickness and facilitate filling.
• Last: Term indicating the usual cooking of certain ingredients, such as hard-boiled eggs, which must be kept at their point.
• Sauté: Cook quickly in a pan with little fat, usually vegetables or meats, with constant movement to keep them soft.
• Cooking: Process of cooking the empanada in the oven or frying it so that it is at its perfect point of crispiness and flavor.