Learn how to make authentic Argentine empanadas at home with this easy-to-follow recipe. Perfect for any occasion and packed with flavor!
Craving something crispy, savory, and absolutely irresistible? Let me introduce you to the Argentine empanada—a pastry that’s as rich in history as it is in flavor. These little pockets of perfection are the heart of Argentine cuisine. Whether baked or fried, they’re filled with mouthwatering, seasoned meat, vegetables, or cheese, all encased in a golden, flaky shell.
In this recipe, I’ll walk you through every step to make authentic Argentine empanadas right in your own kitchen. Get ready for a flavor-packed adventure that’ll have your taste buds dancing with joy!
What is an Argentine Empanada?
An Argentine empanada is a savory pastry that’s typically filled with a variety of ingredients like beef, chicken, or vegetables. These pockets are then folded and either baked or fried to perfection. The result is a crispy, golden crust that gives way to a rich, flavorful filling.
Empanadas have a deep-rooted history in Argentina and are a part of every celebration, from casual family meals to big national holidays. The best part? They’re endlessly customizable, so you can create your perfect empanada with just a few simple ingredients.
The History of Argentine Empanadas
Empanadas didn’t originate in Argentina, but this country has certainly made them its own. While the concept of stuffed pastry dates back to Spain, it was in Argentina that the empanada evolved into the crispy, flavorful creation we know today. Across the country, each region has its own spin on the empanada, adding local ingredients and spices to make it their own.
In the northern regions, for example, you’ll find spicy fillings with chili peppers, while the southern varieties often feature beef, olives, and hard-boiled eggs. Regardless of the variations, one thing is clear—empanadas are Argentina’s beloved national snack!
How to Make Authentic Argentine Empanadas
Now that you’re salivating at the thought of these crispy golden wonders, let’s dive into the recipe. Whether you’re making Argentine empanadas for a family dinner or a party, this recipe will have you crafting perfect empanadas every time.
Ingredients for Argentine Empanadas
- For the Filling:
- 500g ground beef (or chicken for a variation)
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 red bell pepper, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- A handful of fresh parsley, chopped
- 1 tablespoon of white vinegar
- 1/2 cup beef or chicken broth
- For the Dough:
- Pre-made empanada dough rounds (or homemade if you prefer)
- 1 egg (for egg wash)
Instructions for Preparing the Filling
- Sauté the Vegetables: Start by heating olive oil in a large skillet over medium heat. Add the onions and red bell pepper for 5 minutes, until softened and fragrant.
- Cook the Meat: Add the ground beef to the skillet. Break it up with a spatula, cooking it until it’s browned and fully cooked through.
- Spice Things Up: Stir in cumin, paprika, chili powder (if you’re going for a little kick), salt, and pepper. Let the spices mingle with the meat for a couple of minutes, releasing their rich, smoky aromas.
- Add the Good Stuff: Now, mix in the olives, hard-boiled eggs, and parsley. Add the vinegar and broth, letting it all simmer together for about 5 minutes until the liquid is absorbed, and the flavors meld perfectly.
- Cool the Filling: Set the filling aside to cool before filling your dough. This ensures that the dough stays crisp and doesn’t get soggy.
Assembling the Argentine Empanadas
Once your filling is ready, it’s time to make these beauties.
- Prepare the Dough: Lay out your empanada dough rounds on a clean surface. If you’re using store-bought dough, make sure it’s at room temperature for easy handling.
- Fill with Flavor: Scoop 1-2 tablespoons of your filling onto the center of each dough round. Be sure not to overstuff—they should be just the right amount for a delicious bite.
- Seal the Deal: Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, and if you like, crimp the edges with a fork for that classic empanada look.
- Egg Wash Time: Beat an egg and brush it generously over each empanada. This will give them a gorgeous, golden sheen when they cook.
Cooking Your Argentine Empanadas
Both baking or frying options result in crispy, delicious pockets of flavor, but I’m partial to the baked version for its lighter, healthier finish.
Baking:
- Preheat your oven to 200°C (400°F).
- Arrange your empanadas on a parchment-lined baking sheet.
- Bake until golden and crisp. The delicious smell will fill your kitchen!
Frying:
- Heat vegetable oil in a large pan over medium heat.
- Carefully place the empanadas in the hot oil and fry them in batches.
- Fry for 2-3 minutes on each side, until they’re golden and crispy.
- Use a slotted spoon to remove them and place them on paper towels to drain any excess oil.
Serving and Enjoying Your Empanadas
These Argentine empanadas are best served hot out of the oven or fryer, ideally with a side of fresh chimichurri sauce for dipping. The tangy, garlicky sauce complements the rich filling, making each bite even more mouthwatering.
Pair them with a chilled glass of Argentine Malbec, and you’ve got yourself a party!
Tips for the Perfect Empanada
- Don’t Overfill: It’s tempting to add more filling, but too much can cause the empanada to break open during cooking.
- Use Fresh Herbs: Fresh parsley adds a vibrant flavor. Don’t skip it!
- Freeze for Later: You can freeze your empanadas before cooking. Just place them on a baking sheet and freeze until solid, then transfer them to a bag for long-term storage.
Why You’ll Love Argentine Empanadas
These crispy, golden delights are a true culinary treasure. With their flavorful, savory filling wrapped in a perfect, flaky dough, they’re a snack, appetizer, or even a meal that’s guaranteed to impress. The best part? You can experiment with different fillings, making them perfect for any taste preference. Whether you’re a meat lover or prefer a veggie version, Argentine empanadas will always hit the spot.
FAQ: All Your Argentine Empanadas Questions Answered
- Can I use other meats for the filling? Yes! Ground chicken, lamb, or even a mix of pork and beef work wonderfully in empanadas. The possibilities are endless!
- Can I make empanadas ahead of time? Absolutely! You can prepare and assemble the empanadas ahead of time. Simply store them in the fridge for a few hours or freeze them. When you’re ready, bake or fry them.
- What’s the best way to reheat empanadas? To keep them crispy, reheat empanadas in the oven at 180°C (350°F) for about 10 minutes. This will crisp up the dough while warming the filling.
- What sides go well with Argentine empanadas? Chimichurri sauce is a must! You could also serve them with a simple salad or a tangy slaw to balance the richness of the empanadas.
- How do I know if the empanadas are cooked through? Your empanadas should be golden brown and crispy on the outside. If you’re baking them, make sure the filling is hot and bubbling. If frying, ensure the dough is golden all over and has a crunchy texture.
Conclusion
With this authentic Argentine empanadas recipe, you’re all set to make your very own batch of crispy, golden pockets filled with savory goodness. From the first bite to the last, every moment spent preparing and enjoying these empanadas will transport you straight to Argentina. So grab your ingredients and start cooking—you won’t regret it!