Prepare your taste buds for a culinary journey to Argentina with these homemade empanadas! These savory pastries are far more than just a delicious snack; they represent a significant part of Argentinian culture and history, a testament to the country’s rich culinary heritage. Empanadas, meaning wrapped in bread in Spanish, boast a history stretching back centuries, with evidence suggesting their origins lie in the Middle East, possibly even pre-dating the arrival of the Spanish conquistadors. Variations of the filled pastry spread across the globe with Spanish colonization, evolving into the diverse regional specialties we know today.

In Argentina, the empanada’s evolution is intertwined with the nation’s own story. The arrival of various immigrant groups – notably Italians and Spaniards – further enriched the already diverse range of fillings and dough recipes. Over time, these regional variations solidified, creating a unique Argentinian empanada identity. While countless fillings exist, the most iconic might be the carne (beef) empanada, often featuring a flavorful blend of ground beef, onions, peppers, hard-boiled eggs, and olives, seasoned with traditional Argentinian spices. This filling alone reflects the country’s history, blending indigenous ingredients with those introduced by European settlers.

Argentina’s love for empanadas is undeniable; it’s estimated that millions are consumed daily across the country. They are a staple at asados (barbecues), family gatherings, and even casual lunches. Their portability and satisfying nature have made them a beloved food for workers, travelers, and families alike. Beyond the home kitchen, empanadas are ubiquitous in bakeries, street food stalls, and restaurants across Argentina, often sold by the dozen or even by the kilo. The sheer variation in fillings, from classic beef to spicy chicken, vegetarian options, and even seafood variations, reflects the diversity of the Argentinian palate. Each bite is a small taste of Argentina’s vibrant culture and culinary ingenuity.

The preparation of empanadas itself is often a communal activity, passed down through generations. Many Argentinian families have their own secret recipes, carefully guarded and cherished. The process, from making the dough to meticulously preparing the filling and crimping the edges, is a labor of love, resulting in a dish that is both comforting and delicious. So, whether you’re a seasoned foodie or a curious newcomer, preparing these homemade Argentinian empanadas offers more than just a meal; it’s an opportunity to connect with a rich culinary tradition and experience a piece of Argentina’s vibrant heritage.

Ingredients and Measurements

Making authentic Argentinian empanadas requires precise measurements and high-quality ingredients. The success of your empanadas hinges on the balance of flavors and the texture of the dough. Don’t be tempted to substitute ingredients without careful consideration, as this can significantly impact the final result.

For the Dough:

• 3 cups (375g) all-purpose flour: Using a good quality all-purpose flour is crucial for achieving a tender yet sturdy dough. Avoid using self-rising flour, as the added leavening agents will alter the texture.
• 1 teaspoon (5g) salt: Salt enhances the flavors of the filling and balances the richness. Don’t skimp on this vital ingredient!
• 1 cup (240ml) cold water: Using ice-cold water is essential for creating a flaky dough. The cold temperature prevents the gluten from developing too much, resulting in a tougher crust. You may need slightly more or less water depending on the humidity and type of flour. Add the water gradually.
• 1/2 cup (115g) vegetable shortening or lard: Lard is traditionally used and gives the empanadas a richer, flakier crust. However, vegetable shortening is a suitable substitute for those who prefer a vegetarian option. Cut the shortening into small pieces before incorporating it into the flour.
• 2 large eggs: These bind the dough and add richness. Use large, cold eggs for best results.
• 2 tablespoons (30ml) olive oil: Adds flavor and helps create a tender crust. Use a good quality extra virgin olive oil.

For the Beef Filling (Filling options can be varied):

• 1.5 lbs (680g) ground beef: Choose a lean ground beef with a good fat content for flavor and juiciness. Avoid using extra-lean ground beef, as it can become dry during cooking.
• 1 large onion, finely chopped (approximately 1 cup): The onion provides sweetness and depth of flavor. Sautéing the onion until softened before adding the meat will enhance its flavor.
• 2 cloves garlic, minced: Garlic adds a pungent, savory note to the filling. Use fresh garlic for the best flavor.
• 1 red bell pepper, finely chopped (approximately 1 cup): Adds sweetness and color to the filling. You can also use a green bell pepper or a mix of both.
• 1 (14.5 ounce) can diced tomatoes, undrained: The tomatoes add acidity and moisture to the filling. Using undrained canned tomatoes helps to create a richer sauce.
• 1 teaspoon (5g) dried oregano: Oregano is a key ingredient in Argentinian cuisine and adds a distinctive flavor to the empanadas. Use good quality dried oregano.
• 1/2 teaspoon (2.5g) ground cumin: Cumin contributes warmth and depth to the filling.
• 1/4 teaspoon (1.25g) ground paprika (sweet or smoked): Adds a touch of smokiness and color. Smoked paprika is particularly delicious in this recipe.
• 1/4 cup (60ml) chopped fresh parsley: Parsley adds freshness and brightness to the filling. Add it at the end of cooking.
• Salt and black pepper to taste: Season generously to enhance the flavors of the filling. Taste and adjust seasoning as needed.
• 1 tablespoon (15ml) olive oil: For sautéing the onions and garlic.

Important Note: These are suggested quantities; you can adjust them to your preference. For example, if you prefer a spicier filling, you can add more paprika or a pinch of cayenne pepper.

Dough Preparation

Creating the perfect empanada dough is crucial for achieving that flaky, tender crust that Argentinians adore. This recipe yields enough dough for approximately 24 empanadas, depending on their size. We’ll be using a classic, simple recipe that balances flavour and workability.

Ingredients:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 cup (240ml) cold water
• 1/2 cup (120ml) vegetable shortening, very cold and cubed
• 2 tablespoons lard (optional, but highly recommended for authentic flavour and flakiness)
• 1 large egg yolk (for egg wash, optional but recommended)
• 1 tablespoon milk (for egg wash, optional but recommended)

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt. Ensure the salt is evenly distributed throughout the flour.

2. Cut in fats: Add the cold, cubed shortening and lard (if using) to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the fats from melting. Avoid overmixing at this stage; leaving some larger pieces of fat incorporated will contribute to a flakier crust.

3. Gradually add water: Slowly add the cold water, a little at a time, while mixing with a fork. Do not add all the water at once. The dough should come together but still feel slightly shaggy. If it seems too dry, add a tablespoon or two more water. If it’s too wet, add a little more flour, a tablespoon at a time.

4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes, just until the dough comes together into a smooth ball. Avoid over-kneading, as this can result in a tough crust. The dough should be smooth but not overly elastic.

5. Rest the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period is crucial. It allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.

6. Prepare the egg wash (optional): While the dough rests, whisk together the egg yolk and milk in a small bowl. This will be used to brush the empanadas before baking, giving them a beautiful golden-brown finish.

7. Roll out the dough: Once the dough has rested, divide it in half. On a lightly floured surface, roll out each half into a large, thin circle (approximately 1/8 inch thick). Use a rolling pin to achieve an even thickness to ensure even cooking.

Professional Tip: For extra-flaky empanadas, you can chill the dough again for 15 minutes after rolling it out before cutting out the empanada circles. This helps to prevent shrinkage.

Filling Preparation

The heart of any great empanada lies in its filling. For authentic Argentinian empanadas, we’ll focus on a classic beef filling, but feel free to adapt this method for other variations like chicken, vegetables, or cheese.

Ingredients for the Beef Filling:

• 1 lb (450g) ground beef (80/20 blend recommended for optimal flavor and juiciness)
• 1 large onion, finely chopped (approximately 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced (approximately 1 cup)
• 1/2 cup chopped green bell pepper (optional, adds a nice sweetness and color contrast)
• 1/2 cup dry red wine (Malbec is traditional, but any dry red will work)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions:

Begin by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. This step is crucial for preventing a greasy filling.

Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don’t overcook the vegetables; you want them to retain some texture.

Pour in the red wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate and the flavors to meld. Add the diced tomatoes (undrained), oregano, smoked paprika, and cayenne pepper (if using). Stir well to combine all ingredients.

Reduce the heat to low, cover the skillet, and simmer for at least 15-20 minutes, or until the sauce has thickened slightly and the flavors have fully developed. Stir occasionally to prevent sticking. Season generously with salt and pepper to taste.

Once the filling has simmered, remove it from the heat and stir in the fresh parsley. Allow the filling to cool completely before using it to stuff the empanadas. This is essential to prevent the pastry from becoming soggy.

Professional Tip: For a richer, more flavorful filling, consider adding a small amount of beef stock or even a splash of Worcestershire sauce during the simmering process. Experiment with different spice levels to find your perfect balance.

Important Note: The filling can be made ahead of time and stored in the refrigerator for up to 3 days. This allows you to prepare the filling in advance, making the empanada assembly process much smoother.

Assembly of Empanadas

With your flavorful filling prepared and your dough ready to roll, it’s time for the assembly of your Argentinian empanadas. This stage requires precision and a gentle hand to ensure beautifully sealed and delicious empanadas.

Begin by preparing your work surface. Lightly flour a clean, large surface, such as a countertop or pastry board. This prevents the dough from sticking and ensures easy handling. You’ll also need a small bowl of water for sealing the empanadas.

Roll out your dough: Using a rolling pin, roll out each disc of dough to approximately 6-7 inches in diameter. Aim for a consistent thickness of about 1/8 inch to ensure even cooking. If the dough becomes too sticky, lightly dust it with more flour. For a more rustic look, you can slightly vary the size of your discs.

Adding the filling: Place approximately 2-3 tablespoons of your prepared filling (the amount will depend on the size of your empanadas) into the center of each dough disc. Avoid overfilling, as this can lead to bursting during baking or frying. Leave about a 1-inch border around the filling.

Folding and sealing: Fold the dough disc in half, forming a half-moon shape. Press firmly around the edges to seal, ensuring no air pockets remain. Crimp the edges using your fingers or a fork to create a decorative and secure seal. You can get creative with your crimping – a simple folded edge, a ruffled edge, or even a decorative pattern are all possible.

Optional: Egg wash for a golden finish: For a beautiful golden-brown finish, brush the empanadas with a beaten egg wash (one egg lightly beaten with a tablespoon of water). This also helps with sealing and adds a glossy sheen.

Important considerations for sealing: Proper sealing is crucial to prevent the filling from leaking during cooking. Make sure to press firmly along the entire edge, ensuring a complete seal. Any unsealed areas can result in a messy and unappetizing empanada.

Arranging the empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper, leaving some space between each one to allow for expansion during cooking. If frying, ensure the oil is hot enough before adding the empanadas to prevent them from sticking.

Before you bake or fry: Take a moment to visually inspect your empanadas. Ensure all edges are securely sealed and that the filling isn’t bulging. Addressing any imperfections now will prevent problems later.

Pro Tip: If you find the dough is too dry and difficult to seal, lightly moisten the edges with water before crimping. This will help create a better seal.

Now that your empanadas are assembled, you’re ready to bake or fry them to perfection! Follow the instructions in the next section for cooking your delicious Argentinian empanadas.

Baking/Frying Techniques for Argentinian Empanadas

Achieving perfectly cooked Argentinian empanadas hinges on mastering the baking or frying technique. Both methods yield delicious results, but offer distinct textural experiences. This section details both, providing practical advice for achieving empanada perfection.

Baking Empanadas

Baking empanadas offers a healthier alternative to frying, resulting in a crispier crust without the excess oil. Preheat your oven to 400°F (200°C). This is crucial for achieving a golden-brown crust and ensuring the filling cooks thoroughly. Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.

Before baking, brush the empanada tops with a beaten egg wash (one egg lightly beaten with a tablespoon of water). This creates a beautiful sheen and contributes to a richer crust. You can also sprinkle them with a little coarse sea salt for added texture and flavor.

Arrange the empanadas on the prepared baking sheet, leaving a small space between each one to allow for even heat circulation. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Keep a close eye on them during the last 5 minutes to prevent burning. Internal temperature should reach 165°F (74°C) for food safety.

Internal temperature is key. Use a food thermometer to check the doneness of the filling, especially if you’re using a filling with a higher water content, which may require slightly longer baking time. Overbaking can lead to a dry crust, while underbaking will result in a raw filling.

Frying Empanadas

Frying empanadas delivers a delightfully crispy, almost flaky crust, and a richer flavor profile. For frying, you’ll need a large, heavy-bottomed pot or deep fryer filled with about 3 inches of vegetable oil. Heat the oil to 350°F (175°C). A thermometer is essential here to ensure the oil reaches the correct temperature. Too low, and the empanadas will absorb excess oil; too high, and they’ll burn before cooking through.

Carefully place the empanadas in the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy empanadas. Fry in batches, ensuring each empanada has ample space to cook evenly.

Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to carefully remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial to avoid soggy empanadas.

Be cautious when handling hot oil. Wear appropriate safety gear, including oven mitts and potentially a long-sleeved shirt. Never leave the frying process unattended. Immediately turn off the heat if any oil starts to smoke.

Whether you choose baking or frying, remember that consistency is key. Ensure your empanada dough is properly sealed and the filling is evenly distributed to guarantee optimal results. Enjoy your homemade Argentinian empanadas!

Serving Suggestions

Your freshly baked Argentinian empanadas are best served hot, straight from the oven. For optimal enjoyment, aim to serve them within 30 minutes of baking, as the filling remains its most flavorful and the pastry its crispiest. However, reheating is easy, as detailed below.

Quantity Guide: Plan on approximately 2-3 empanadas per person as an appetizer, or 4-5 per person as a light meal. This can vary depending on the size of your empanadas and the appetites of your guests. For a larger gathering, it’s always better to err on the side of making a few extra.

Classic Serving Style: Arrange the warm empanadas on a serving platter or a large, attractive dish. Garnish with a simple sprinkle of chopped fresh parsley or a few sprigs of cilantro for a pop of color and freshness. A small bowl of your favorite chimichurri sauce is a must-have for dipping. We recommend a generous 1/2 cup of chimichurri sauce for every 12 empanadas.

Elevated Presentation: For a more sophisticated presentation, consider individual serving plates. This is particularly nice for a dinner party or special occasion. Arrange one or two empanadas per plate, alongside a small dollop of chimichurri sauce and a wedge of lime for an extra burst of citrus. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the empanadas beautifully.

Accompanying Dishes: Empanadas pair well with a variety of side dishes. A simple salad with a light vinaigrette is a refreshing counterpoint to the richness of the filling. Consider a side of creamy Argentinian potato salad (ensalada rusa) or a vibrant salad of shredded cabbage with carrots and a light dressing. For a heartier meal, serve with a side of rice and beans, or even a simple green salad with a chimichurri vinaigrette.

Beverage Pairings: The robust flavors of Argentinian empanadas lend themselves well to a variety of beverages. A crisp, dry white wine like Sauvignon Blanc or Torrontés would complement the savory fillings beautifully. For a heartier option, a Malbec or a light-bodied red wine is an excellent choice. Alternatively, a refreshing iced mate or even a classic Argentinian beer would be a suitable accompaniment.

Reheating Instructions: If you have leftover empanadas, you can easily reheat them. For the crispiest results, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a toaster oven or air fryer for a quicker and equally delicious result. Avoid microwaving, as this can make the pastry soggy.

Important Note: Always ensure the empanadas are thoroughly heated before serving to prevent foodborne illness. The internal temperature should reach a safe 165°F (74°C).

Recommendations for Homemade Argentinian Empanadas

Your homemade Argentinian empanadas are best enjoyed fresh from the oven, with their crispy pastry and flavorful filling at their peak. For optimal taste, we recommend serving them immediately after baking. Allow the empanadas to cool slightly before serving to avoid burns, as the filling will be hot.

To enhance the dining experience, consider serving your empanadas with a selection of complementary accompaniments. A classic pairing is a simple chimichurri sauce, a vibrant herb-based sauce that adds a refreshing and zesty contrast to the rich filling. Alternatively, a dollop of creamy avocado crema or a spicy salsa criolla (a finely diced onion and tomato salad with a touch of vinegar and chili) will beautifully complement the empanadas’ flavors. A side of fresh, crisp salad adds a nice counterpoint to the richness of the pastry and filling.

For a truly authentic Argentinian experience, consider serving your empanadas with a glass of Malbec wine, Argentina’s signature red wine. The rich tannins of the Malbec will cut through the richness of the empanada filling beautifully, creating a harmonious flavor profile. Alternatively, a refreshing Argentine sparkling wine can also be a delightful pairing, particularly if the empanadas have a lighter filling.

Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the pastry is crispy again. You can also microwave them for 1-2 minutes, but this may result in a slightly softer pastry.

Freezing: For longer storage, you can freeze unbaked empanadas for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. To bake from frozen, add about 10-15 minutes to the baking time. For best results, thaw them slightly before baking.

Nutritional Information (per empanada, approximate values will vary based on filling): These values are estimates and can vary depending on the specific ingredients used. It is crucial to calculate the nutritional content based on your exact recipe.

Calories: Approximately 300-400 calories
Fat: Approximately 15-25 grams
Saturated Fat: Approximately 5-10 grams
Cholesterol: Approximately 30-50 mg
Sodium: Approximately 300-500 mg
Carbohydrates: Approximately 30-40 grams
Fiber: Approximately 2-4 grams
Sugar: Approximately 2-5 grams
Protein: Approximately 8-12 grams

Disclaimer: Nutritional information provided is an estimate and may vary depending on the specific ingredients used and portion sizes. For accurate nutritional information, consult a nutritionist or use a nutrition calculator with your specific recipe details.