Argentinian Empanadas Poster – Magali Polverino

why make this recipe

Argentinian empanadas are a delicious and versatile treat that brings a taste of Argentina right to your kitchen. With their flaky pastry and savory fillings, they are perfect for parties, family dinners, or just a cozy night in. Making empanadas at home allows you to customize the filling to your liking, whether you prefer something meaty, cheesy, or packed with veggies. Plus, they’re fun to make!

how to make Argentinian Empanadas

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 onion, diced
• 1 cup ground beef or chicken (or a plant-based alternative)
• 1/2 cup green olives, chopped
• 1 hard-boiled egg, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg (for egg wash)

Directions:

1. In a bowl, mix the flour and salt. Add the softened butter and mix until crumbly.
2. Slowly add cold water until the dough forms. Knead the dough for a couple of minutes until smooth. Wrap in plastic and chill for 30 minutes.
3. In a pan, cook the diced onion over medium heat until soft. Add the ground beef or chicken and cook until it’s no longer pink.
4. Stir in the chopped olives, boiled egg, cumin, paprika, salt, and pepper. Remove from heat and let it cool.
5. Preheat your oven to 400°F (200°C).
6. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Cut out circles using a glass or a cookie cutter.
7. Place a spoonful of filling in the center of each circle. Fold the dough over and crimp the edges to seal.
8. Place the empanadas on a baking sheet. Brush the tops with beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until they are golden brown.

how to serve Argentinian Empanadas

Serve your Argentinian empanadas warm, straight from the oven. They make a great snack or main dish. You can pair them with a fresh salad or a side of chimichurri sauce for an extra flavor kick. They are also delicious with a dollop of salsa or a spicy dip!

how to store Argentinian Empanadas

To store empanadas, let them cool completely and then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them before baking. Just wrap each empanada in plastic wrap and store in a freezer bag for up to 3 months.

tips to make Argentinian Empanadas

• Make sure your dough is well-chilled before rolling to ensure a flaky crust.
• Don’t overfill the empanadas. A spoonful of filling is enough so they don’t burst open while baking.
• Experiment with different fillings to find your favorite combination!
• For added flavor, try adding herbs like parsley or cilantro to the filling.

variation

If you want to switch up the filling, consider using cheese and spinach for a vegetarian option, or diced chicken with vegetables for a lighter twist. You can also add spices like oregano or chili flakes for extra heat.

FAQs

Can I use store-bought dough?
Yes, you can definitely use store-bought empanada dough to save time. Just follow the same filling and baking instructions.

Can I bake empanadas instead of frying?
Yes! Baking empanadas is a healthier option and results in a lovely golden crust. Follow the baking instructions provided in the directions.

Can I freeze cooked empanadas?
Yes, you can freeze cooked empanadas. Just make sure they are cooled completely before freezing. Reheat them in the oven when you are ready to enjoy!

Argentinian Empanadas

Delicious and versatile Argentinian empanadas filled with savory ingredients, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Main Dish, Snack

Cuisine: Argentinian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the dough

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 cup cold water

For the filling

• 1 onion, diced
• 1 cup ground beef or chicken (or a plant-based alternative)
• 1/2 cup green olives, chopped
• 1 hard-boiled egg, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• to taste Salt and pepper
• 1 egg (for egg wash)

Method

 

Preparation of Dough

1. In a bowl, mix the flour and salt. Add the softened butter and mix until crumbly.
2. Slowly add cold water until the dough forms. Knead the dough for a couple of minutes until smooth. Wrap in plastic and chill for 30 minutes.

Preparation of Filling

1. In a pan, cook the diced onion over medium heat until soft. Add the ground beef or chicken and cook until it's no longer pink.
2. Stir in the chopped olives, boiled egg, cumin, paprika, salt, and pepper. Remove from heat and let it cool.

Assembly and Baking

1. Preheat your oven to 400°F (200°C).
2. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Cut out circles using a glass or a cookie cutter.
3. Place a spoonful of filling in the center of each circle. Fold the dough over and crimp the edges to seal.
4. Place the empanadas on a baking sheet. Brush the tops with beaten egg for a golden finish.
5. Bake for 20-25 minutes, or until they are golden brown.

Notes

Serve warm, paired with a fresh salad or chimichurri sauce. Store in an airtight container for up to 3 days in the refrigerator or freeze before baking for up to 3 months.