Empanadas are a beloved dish in Argentina, and they have become popular all around the world. These delicious pastries are filled with a variety of ingredients, such as meat, cheese, vegetables, and even sweet fillings. In this article, we will explore the traditional recipe for Argentine empanadas, including the dough, fillings, and cooking techniques. Get ready to embark on a culinary journey to Argentina!

The History of Empanadas in Argentina

Empanadas have a long history in Argentina, dating back to the arrival of Spanish colonizers in the 16th century. The word “empanada” comes from the Spanish verb “empanar,” which means to wrap or coat in bread. The Spanish brought their culinary traditions to Argentina, including the art of making empanadas.

Over the centuries, empanadas in Argentina have evolved and adapted to local tastes and ingredients. Each region of the country has its own unique style of empanadas, with different fillings and cooking methods. For example, in the northern provinces, empanadas are often baked in clay ovens, while in the southern regions, they are typically fried.

The Perfect Empanada Dough

The dough is a crucial element of any empanada, as it provides the base for the filling and gives the pastry its characteristic texture. The traditional Argentine empanada dough is made with flour, water, lard or butter, salt, and sometimes a touch of sugar. Here is a step-by-step guide to making the perfect empanada dough:

  1. In a large bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt.
  2. Add 1/2 cup of lard or butter, cut into small pieces, and mix with your hands until the mixture resembles coarse crumbs.
  3. Gradually add 1 cup of cold water, mixing with your hands until the dough comes together.
  4. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
  5. Divide the dough into small balls, about the size of a golf ball, and cover them with a damp cloth to prevent them from drying out.

Once you have prepared the dough, it’s time to move on to the fillings.

Traditional Fillings for Argentine Empanadas

Argentine empanadas can be filled with a wide variety of ingredients, but there are a few classic fillings that are particularly popular:

  • Carne (Beef): The most traditional filling for Argentine empanadas is beef. The beef is usually cooked with onions, bell peppers, and spices, such as cumin and paprika. This filling is rich and flavorful, and it pairs perfectly with the flaky pastry.
  • Pollo (Chicken): Chicken is another popular filling for empanadas. The chicken is typically cooked with onions, garlic, and a touch of chili pepper for a hint of heat. This filling is lighter than beef and has a slightly milder flavor.
  • Jamon y Queso (Ham and Cheese): For those who prefer a vegetarian option, ham and cheese empanadas are a delicious choice. The filling is made with diced ham, shredded cheese, and sometimes a touch of cream or béchamel sauce.
  • Verdura (Vegetables): Vegetable fillings are also very popular in Argentina. They can include a variety of vegetables, such as spinach, Swiss chard, onions, and bell peppers. These empanadas are a great option for vegetarians or those looking for a lighter alternative.

These are just a few examples of the many fillings you can use for Argentine empanadas. Feel free to get creative and experiment with different combinations of ingredients!

Cooking Techniques for Empanadas

Once you have prepared the dough and filled the empanadas, it’s time to cook them. There are two main cooking techniques for empanadas: baking and frying.

Baking: Baking is the most common method for cooking empanadas in Argentina. Preheat your oven to 400°F (200°C) and place the empanadas on a baking sheet lined with parchment paper. Brush the empanadas with beaten egg to give them a golden color and a shiny finish. Bake for about 20-25 minutes, or until the empanadas are golden brown and crispy.

Frying: Frying empanadas gives them a different texture and flavor. Heat vegetable oil in a deep frying pan or pot until it reaches 350°F (180°C). Carefully place the empanadas in the hot oil and fry them for about 3-4 minutes on each side, or until they are golden brown. Remove them from the oil and place them on a paper towel to drain the excess oil.


1. Can I use a different type of fat instead of lard or butter?

Yes, you can use vegetable shortening or margarine as a substitute for lard or butter. However, keep in mind that the flavor and texture of the dough may be slightly different.

2. Can I freeze the empanadas before cooking them?

Yes, you can freeze the empanadas before cooking them. Place the filled empanadas on a baking sheet lined with parchment paper and freeze them for about 1 hour. Once they are frozen, transfer them to a freezer bag or airtight container. When you are ready to cook them, simply bake or fry them directly from the freezer, adding a few extra minutes to the cooking time.

3. Are there any sweet fillings for empanadas?

Yes, there are sweet fillings for empanadas. Some popular options include dulce de leche (a caramel-like sauce made from sweetened condensed milk), quince paste (a sweet fruit paste), or a combination of fruits and sugar. Sweet empanadas are often sprinkled with powdered sugar before serving.

4. Can I make mini empanadas instead of regular-sized ones?

Yes, you can make mini empanadas if you prefer bite-sized portions. Simply divide the dough into smaller balls and adjust the amount of filling accordingly. The cooking time may be slightly shorter for mini empanadas, so keep an eye on them to prevent overcooking.

5. What is the best way to serve empanadas?

Empanadas are typically served as an appetizer or a


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