National Dish Argentina: Empanadas (Recipe)
In this article
Discover Empanadas, Argentina’s most beloved parcel of comfort! These golden little turnovers wrap a crisp, buttery pastry around a savoury filling of spiced beef, onions and peppers — hearty enough for a winter evening, yet neat enough to eat standing up at a party. They are the dish Argentines reach for whenever there is something to celebrate, and this recipe brings that authentic flavour straight into your own kitchen.
About Empanadas
Empanadas are a genuine highlight of Argentine cooking and have won admirers all over the world. They consist of a crisp pastry folded around any number of fillings — meat, vegetables or cheese. Their story reaches back to the colonial era, and they remain a fixture at festivals and family celebrations across Argentina. In the winter months especially they are a favourite hearty bite, the kind of food you share with friends and family over a long, unhurried afternoon.
Ingredients (serves 1–2)
- 200g plain flour
- 100g butter
- 1 egg
- 70ml water
- 1 pinch of salt
- 200g beef mince
- 1 onion
- 1 pepper
- Spices to taste (e.g. paprika, cumin)
- Oil, for frying
Shopping for the ingredients
For the best empanadas, buy your ingredients at a well-stocked supermarket or a local farmers’ market. Look for fresh, good-quality produce, especially when it comes to the beef and the vegetables. Regional products, where you can find them, will noticeably lift the quality of the finished parcels. The choice of flour matters too: a plain wheat flour gives the light, tender texture you are after.
Preparing the dish
A little careful groundwork goes a long way towards perfect empanadas. Start with the filling, as this takes the most time. Dice the onion and pepper finely, then fry them gently in a pan with a splash of oil. Add the beef mince and season with the spices of your choice, cooking until the meat is browned through and the aromas have come forward. The same patient approach pays off in a Locro or a slow-simmered Estofado.
Step-by-step instructions
- Tip the flour into a bowl and knead together with the butter, egg, water and salt to a smooth dough.
- Leave the dough to rest for at least 30 minutes.
- Meanwhile prepare the filling by frying the mince, onions and pepper in a pan and seasoning well.
- Roll the dough out thinly on a floured surface and cut out rounds using a glass.
- Spoon the filling into the centre of each round and seal the edges firmly.
- Bake or pan-fry the filled empanadas until golden brown.
Gluten-free / lactose-free version
Anyone cooking gluten-free can make empanadas with a gluten-free flour blend. Choose a mix designed to substitute for plain flour at the same ratio so the pastry still holds together. For a lactose-free version, swap the butter for plant-based margarine. That way everyone with particular dietary needs can enjoy these delicious parcels without missing out.
Tips for vegans and vegetarians
Empanadas are wonderfully adaptable and take easily to vegan and vegetarian cooking. In place of beef mince, use a mixture of vegetables, lentils or a tofu-based filling — the sweetcorn filling of Empanadas De Humita is a classic meat-free example. Various cheese alternatives work well too for a change of flavour. Remember to adjust the seasoning so the filling stays balanced and lively.
More tips and tricks
To make your empanadas even tastier, season the frying oil lightly, or brush the pastry edges with beaten egg before baking for a handsome golden finish. Another useful trick is to chill the filled parcels for at least 10 minutes before cooking, which firms up the structure and stops them bursting. Above all, experiment with different fillings and let your imagination run — there are countless ways to make empanadas your own.
Adapting the recipe to your taste
The beauty of empanadas lies in their versatility. Adapt the basic recipe however you like by using different cuts of meat, vegetables or even fruit. Change up the spices to shift the flavour profile entirely and create something new. Better still, throw an empanada party with family or friends where everyone invents their own filling — a variation on the same spirit that makes Empanadas De Pollo such a household staple.
Ingredient substitutions
If you would rather not use beef mince, try lean chicken or fish instead. Mushrooms, beans or potatoes all make a tasty meat-free alternative. To replace the egg in the pastry, a mixture of water and linseed provides plenty of binding. Your empanadas stay every bit as delicious and endlessly adaptable.
Drink pairing ideas
A number of drinks go beautifully with empanadas and echo the flavours of the filling. A local Argentine Malbec is an excellent choice, its depth complementing the savoury meat. Alternatively, offer a jug of homemade lemonade or a lively sparkling water with a squeeze of lime. For something more traditional, a cup of Mate Cocido rounds off the meal in properly Argentine style.
Serving and presentation ideas
How you serve your empanadas can lift the whole experience. Arrange them on a large platter and garnish with fresh herbs or a smooth avocado cream. Generous salsas and dips such as guacamole or a fresh tomato salsa refine the spread considerably. Whether the occasion is a festive gathering or a simple family supper, an inviting presentation turns empanadas into a proper feast.
A bit of history
Empanadas originate in the Mediterranean and travelled to South America with the Spanish colonists. In Argentina they have grown into an iconic dish, prepared in distinct regional variations from province to province. Each area fills its parcels differently, using local ingredients and long-standing family habits, which is precisely what has made them so varied and so widely loved within Argentine cuisine.
More recipe ideas
Summary: Empanadas
Empanadas are far more than a simple snack; they are a piece of Argentine culture served on a plate. They are versatile, delicious and easily adapted to a range of dietary needs. With creative fillings and an appealing presentation, they become the highlight of any meal. Enjoy the making of them and let your imagination loose as you fold these wonderfully savoury little parcels.
