The Dumpling Planet

Argentine Empanadas

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Brief History (Click here to original reference)

The modern empanada is believed to be a derivative of the Indian samosa. The first empanadas were made in the Iberian peninsula, specifically Portugal and Galicia (the north-westernmost region of Spain), during the Medieval period and at the time of the Moorish invasion. Recipes for empanadas have been found from as early the start of the 16th century.

Since their arrival in Argentina some centuries ago, empanadas have become a fast-food staple in Buenos Aires. They can be easily found in little take-away pizzerías all over the city as well as in many restaurants. A typical Argentine empanada is made with a flour-based dough (rather than maíz, or corn) and some of the most common kinds are: ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn with white sauce). The fillings often include other ingredients such as peppers, onions, hard boiled eggs, and olives. Empanadas can be either baked (Salta-style) or fried (Tucuman-style).


Recipes (Click here to original reference)

Preparation and Cook Time
Ingredients for Beef picadillo filling
Dipping sauce options:
Chicken Cooking Instructions
  1. In a saucepan, place the chicken breasts with the bouillon and cover with water. Bring to a boil and simmer for 5 minutes.
  2. Turn off the heat and let stand, covered, for 10 minutes. Remove the chicken and set aside, reserving the broth.
Prepare the Dough
  1. In a large bowl, combine the flour, vegetable shortening, salt, baking powder, vinegar, egg, and vodka (if using).
  2. Mix 1/4 cup of the reserved chicken broth with 3/4 cup hot water. Gradually add this water mixture to the flour mixture, stirring well.
  3. Add enough liquid to make a dough, and knead dough gently until smooth, adding more liquid if necessary. The dough should be soft and smooth, but not sticky (add more flour if the dough is too wet). Let the dough rest for 10 minutes.
Empanada dough
  1. Mix the flour and salt in a food processor, pulse until well combined.
  2. Add the lard or butter, blend well.
  3. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
  4. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
  5. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
  6. Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
Beef picadillo filling and empanada assembly
  1. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
  2. Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
  3. Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
  4. Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
  5. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
  6. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
  7. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
  8. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
  9. Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
  10. Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
  11. Serve warm with chimichurri sauce or other dipping sauces.