Authentic Argentinian Empanadas with Three Fillings

There are certain foods that feel like a warm hug, and for me, empanadas are at the top of that list. These golden, savory turnovers are a cornerstone of Argentinian cuisine, found everywhere from bustling city street corners to family dinner tables. Each one is a perfect little package, a crisp, flaky pastry shell hiding a delicious, flavorful filling. They are the ultimate comfort food, deeply satisfying and steeped in tradition.

The beauty of empanadas lies in their versatility. They can be a quick snack, a party appetizer, or a full meal. They are also a meal prepper's dream, as they can be made in big batches and frozen for later. Making them from scratch is a true labor of love, a wonderful way to spend an afternoon in the kitchen filling your home with incredible aromas.

Today, Our Food Rhythms is diving into the world of authentic Argentinian empanadas. We'll make a buttery, flaky dough from scratch and explore three classic fillings: a savory beef, a creamy chicken, and a cheesy corn and onion option. Let's get our hands dirty and create some delicious memories together.

The Heart of the Empanada: The Dough

While you can use store-bought pastry, making your own empanada dough is incredibly rewarding and results in a far superior texture. This recipe creates a dough that is both tender and sturdy, perfect for holding our generous fillings.

Ingredients for the Dough:

• 4 cups all-purpose flour, plus more for dusting
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1 large egg
• 3/4 cup cold water
• 1 tbsp white vinegar

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Mix the Wet Ingredients: In a separate small bowl, whisk together the egg, cold water, and white vinegar.
4. Form the Dough: Pour the wet ingredients into the flour and butter mixture. Use a fork to gently mix until a shaggy dough starts to form.
5. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead it gently just a few times until it comes together into a cohesive ball. Do not overwork it; we want to keep those butter pieces intact for a flaky crust.
6. Chill: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This allows the gluten to relax and the butter to firm up, which is crucial for a flaky pastry.

Three Classic Argentinian Fillings

Here are three popular fillings, each with its own distinct personality. The beef filling is traditional, the chicken is creamy and comforting, and the corn and cheese is a sweet and savory vegetarian delight.

1. Classic Beef Filling (Pino)

Pino is the quintessential Argentinian empanada filling. The combination of savory beef, sweet onions, and briny olives is truly iconic.

• Ingredients:

1. 1 tbsp olive oil
2. 2 large yellow onions, finely chopped
3. 1 lb ground beef
4. 2 tsp smoked paprika
5. 1 tsp ground cumin
6. 1/2 tsp red pepper flakes (optional)
7. 1/2 cup beef broth
8. 1/2 cup chopped green olives
9. 2 hard-boiled eggs, chopped
10. Salt and pepper to taste

• Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 8-10 minutes.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned.
3. Stir in the smoked paprika, cumin, and red pepper flakes. Cook for another minute until fragrant.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for about 10 minutes, or until the liquid has mostly evaporated.
5. Remove from the heat and stir in the chopped green olives and hard-boiled eggs. Season with salt and pepper.
6. Let the filling cool completely before using. This is very important to prevent the dough from becoming soggy.

2. Creamy Chicken Filling (Pollo)

Pollo, on the other hand,, is a rich and comforting filling that is a favorite for many families.

• Ingredients:

1. 1 lb boneless, skinless chicken breasts, cooked and shredded
2. 1 tbsp butter
3. 1 large onion, finely chopped
4. 2 cloves garlic, minced
5. 1/4 cup all-purpose flour
6. 1 cup milk
7. 1/4 cup chopped fresh parsley
8. Salt and pepper to taste

• Instructions:

1. Melt the butter in a skillet over medium heat. Add the onion and cook until softened. Add the garlic and cook for one more minute.
2. Sprinkle the flour over the onions and cook for one minute, stirring constantly.
3. Slowly whisk in the milk until a smooth, thick sauce forms.
4. Stir in the shredded chicken and parsley. Season with salt and pepper.
5. Let the filling cool completely before using.

3. Sweet Corn and Cheese Filling (Humita)

This vegetarian filling called Humita is sweet, savory, and incredibly cheesy. A wonderful taste of Northern Argentina.

• Ingredients:

1. 1 tbsp butter
2. 1 large onion, finely chopped
3. 2 cups corn kernels (fresh or frozen)
4. 1/2 cup heavy cream
5. 1/2 tsp nutmeg
6. 8 oz mozzarella cheese, shredded
7. Salt and pepper to taste

• Instructions:

1. Melt the butter in a skillet. Cook the onion until soft.
2. Add the corn and cook for 5 minutes.
3. Stir in the heavy cream and nutmeg. Simmer until the cream has thickened slightly.
4. Remove from the heat and let it cool. Once cool, stir in the shredded mozzarella cheese. Season with salt and pepper.

Assembling and Folding Your Empanadas

This is where the magic comes together. The distinctive braided edge of an Argentinian empanada is called the repulgue.

1. Roll and Cut the Dough: On a lightly floured surface, roll out your chilled dough to about 1/8-inch thickness. Use a 4 to 5-inch round cookie cutter to cut out discs.
2. Fill the Discs: Place about 2 tablespoons of your cooled filling in the center of each dough disc. Be careful not to overfill.
3. Seal the Edges: Lightly brush the edges of the dough with water. Fold the disc in half to form a semi-circle, pressing the edges firmly to seal.
4. Create the Repulgue: This is the fun part. Start at one corner and fold a small piece of the edge over onto itself, pressing down firmly. Continue this fold-and-press motion all along the sealed edge to create a decorative, rope-like pattern. Alternatively, you can simply press the edges with the tines of a fork.

Cooking Your Empanadas

You can bake or fry your empanadas, depending on your preference. Baking is easier and healthier, while frying yields an extra-crisp, bubbly crust.

• For Baking (Recommended):

1. Preheat your oven to 400°F (200°C).
2. Place the assembled empanadas on a parchment-lined baking sheet.
3. Brush the tops with an egg wash (1 egg beaten with 1 tbsp of water). This gives them a beautiful golden sheen.
4. Bake for 20-25 minutes, or until they are golden brown and puffed.

• For Frying:

1. Heat about 2 inches of vegetable or canola oil in a deep pot to 350°F (175°C).
2. Carefully place a few empanadas at a time into the hot oil. Do not overcrowd the pot.
3. Fry for 2-3 minutes per side, until they are golden brown and crispy.
4. Remove with a slotted spoon and drain on a wire rack.

Make-Ahead and Storage Tips

• Make-Ahead: You can prepare the fillings up to 2 days in advance and store them in the refrigerator. The dough can also be made a day ahead.
• Freezing: Empanadas freeze beautifully. Assemble them completely but do not bake them. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be baked directly from frozen; just add about 10-15 minutes to the baking time.

Serving Suggestions

In Argentina, empanadas are often served with chimichurri sauce for dipping. This vibrant, herbaceous sauce made with parsley, garlic, oregano, and olive oil is the perfect fresh counterpoint to the rich pastries. A simple side salad also pairs wonderfully.

Enjoy the process of making these delicious pockets of joy. They are a taste of tradition, a perfect comfort food, and a meal that is meant to be shared.

Visit Our Food Rhythms for more recipes that will satisfy your yearning for comfort!