1/5 Photos of Argentinean Empanadas
1 hr 55 mins
1 hr 15 mins
Sephardi Kitchen's Note:
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
My Private Note
Units: US | Metric
- 2 cups all-purpose flour
- 1 -2 teaspoon salt
- 3/4 cup cold margarine or 3/4 cup butter, cut into small cubes
- 2 eggs
- 2/3 cup cold water
- 2 tablespoons white vinegar
- 1 lb ground beef (or turkey or chicken for a lower-fat variation)
- 4 hard-boiled eggs
- 1 cup stuffed green olive
- handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
- 1 large onion
- 3 garlic cloves
- 2 -3 tablespoons ground cumin powder
- 1 teaspoon chili pepper flakes
- 1 -2 tablespoon sugar
- salt and pepper
- 1Sift the flour, mix the sifted flour and salt in a large bowl.
- 2Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- 3Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- 4Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- 5Cover the dough and allow to sit in a cool place for at least an hour.
- 6Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- 7Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- 8Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- 9Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- 10Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- 11Preheat the oven to 375ºF/200ºC.
- 12Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- 13Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- 14If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- 15Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
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Nutritional Facts for Argentinean Empanadas
Serving Size: 1 (103 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 310.8
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 5.4 g
- Cholesterol 118.8 mg
- Sodium 387.5 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 0.9 g
- Sugars 1.9 g
- Protein 12.8 g
The following items or measurements are not included:
stuffed green olives