Argentine Empanadas

Traditional Argentine Food — By

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To most people, Argentine cuisine is mainly than pizza, empanadas, and meat. Although there is a whole lot more to Argentine food (check out Traditional Argentine Food), empanadas are definitely an important part of Argentine cuisine. Read on to learn how to make the dough for empanadas, as well as recipes for some of the more common

There are tons of different recipes for the dough, a lot of it depends on what part of Argentina the empanadas are from. Two recipes are included below, one using butter, and the other using lard. The ones with lard will be more tender and fluffy.

**It’s not always easy to find the time to make the dough. You can always buy the empanada dough, and make your own fillings. However, homemade dough is always much better**

Empanada Pastry with Butter

2c. flour
100g butter, cut into pieces
Pinch of salt

In a large bowl, combine flour and butter with a pastry cutter, or two knives. Once the dough is in pea sized pieces, add the luke warm water. Knead together with your hands until well-mixed. Cover, and let stand until your empanada fillings are ready.

Empanada Pastry with Lard
¼ kg flour
50g lard
1 egg
Cold water

Mix flour with lard. Add the egg, knead together, and add enough water for the dough to stick together. Once it forms a nice ball, leave it covered until your empanada fillings are ready.

Once you are ready to make your empanadas, roll out the dough until it is quite thin, about 2mm. Cut into circles about 12 cm in diameter. Fill the center of each circle with desired empanada filling. Fold and pinch the edges shut, and place them on a baking sheet. Bake at 300F until golden brown.

**Empanadas can be fried as well, although it is more common to find them baked (in Buenos Aires).  If you want to fry them, you can do so with oil in a frying pan, or put them in a deep fryer**

Empanadas with Chopped Meat
1/2 kg of bola de lomo. If you are not in Argentina, you can use any meat that is easy to cut, and has very little fat.
1 onion
2 cloves garlic
1 red pepper
½ cup green olives
2 hard boiled eggs
Salt, pepper, cumin, and ground chillie peppers

Make sure all ingredients are chopped very fine, except the meat and the eggs. These can be a little bigger, in strips about 1 inch long. Add some oil to a large frying pan. Add onion and garlic, and sauté until onion becomes transparent. Add meat, chopped red pepper, and olives. Simmer until meat is cooked and peppers are tender. Then add chopped egg, and season with the salt, pepper, cumin, and ground chilli peppers. Let cool before filling empanadas.

argentine empanadas

Ham and Cheese Empanadas
In Argentina, there is ham and cheese for just about everything. Here is a typical recipe for the filling of ham and cheese empanadas. These come out of the oven oozing with melted cheese, and are a real delight!!

Ham slices or cubes (if they are ham slices, the thicker the better. Cut them into inch long strips)
Two cheeses of your – one should be cut into cubes, and the other should be grated. Any kind of hard or semi hard cheeses can be used – mozzarella, roquefort, cheddar, parmesan, gouda, etc.
Fresh ground pepper to taste

Mix ingredients well and fill empanada shells.

Chicken Empanadas
1 large chicken breast, with bone
1 onion
1 clove garlic
1 red pepper, chopped fine
Paprika, salt, and pepper to taste

Boil chicken breast until cooked. Remove from water and cool. Pull chicken off the bone in strips. Add onions and garlic to a frying pan, sauté until transparent. Add chopped red pepper, and sauté for 5 minutes. Add chicken, and spices. Sauté for 3 more minutes until flavors blend. Remove from heat and cool before filling empanada shells.

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  1. what a great post, i love to read it.

  2. What a awesome dish, simple directions, very simple to produce as well as truely yummy, the whole family adored it, thank you so much.

  3. bob says:

    this was delicious!

  4. MattieFSatow says:

    Wow, this article is good, my younger sister is analyzing such
    things, so I will tell her.

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