There’s something endlessly satisfying about empanadas. These irresistible hand pies are flaky, golden pockets of joy, filled with anything from savory meats to sweet surprises. And when it comes to empanadas, Argentina has mastered the art. Walk through the streets of Buenos Aires, and you’ll find bakeries or cafes offering their own irresistible version of these portable delights. Argentine empanadas are celebrated for their tender, slightly chewy dough and the richness of their fillings. But here’s the fun part—as delicious as they are in their traditional form, empanadas are also a blank canvas for creativity. Making them at home gives you the chance to experiment with fillings and flavors that cater to your taste buds. Whether you stick to the classics or roll out bold new ideas, these empanadas will give you a taste of Argentina with a side of creative freedom.
The Foundation of Empanadas is in the Dough
A great empanada starts with the dough. Traditional Argentine empanada dough is slightly thinner and more delicate than its puff pastry counterparts in other countries, offering the perfect balance of chewiness and flakiness. While you can always grab pre-made empanada wrappers at the store, making your own dough gives you complete control over texture and flavor.
The traditional dough is made with flour, salt, fat (usually butter or rendered beef fat), and water or milk to bind it. The result is a supple and pliable dough that’s easy to roll and shape. The secret to its lovely texture lies in chilling the dough before rolling it out. This gives the fat a chance to solidify, ensuring that it creates those signature flaky layers as it cooks.
For a more modern spin, you can experiment with flavored dough. Try adding a pinch of smoked paprika or turmeric for a vibrant color and subtle spice. Swapping some of the wheat flour for cornmeal can add a unique texture, while gluten-free adaptations made with almond or rice flour can cater to dietary needs without sacrificing flavor.
Traditional Fillings That Never Disappoint
When it comes to fillings, the classics are classic for a reason. Argentine empanadas often celebrate the flavors of regional ingredients, with a focus on simple, hearty combinations that highlight the quality of each component.
The most iconic is empanadas de carne, or beef empanadas. This filling typically combines ground or finely diced beef with onions, garlic, hard-boiled eggs, and green olives. A mix of mild spices like cumin and paprika adds depth without overpowering the natural richness of the beef.
Another must-try is empanadas de humita, a vegetarian favorite made with a creamy mixture of corn, onions, cheese, and just a hint of sugar for sweetness. This filling pairs beautifully with the buttery dough and gives a nod to Argentina’s love for corn-based dishes.
Empanadas de pollo, or chicken empanadas, are just as comforting. The chicken is often shredded or diced and simmered with onions, tomatoes, and seasonings like oregano or turmeric for a subtle warmth. Raisins might be added for sweetness, providing a wonderful contrast to the savory base.
Customizing Fillings to Make Them Your Own
One of the best things about making empanadas at home is that you can customize the fillings to suit your cravings or dietary preferences. While traditional recipes are a great place to start, don’t be afraid to get creative with ingredients and flavors.
If you’re a spice lover, turn up the heat by adding chili flakes or diced jalapeños to the filling. A smoky chipotle-infused beef filling, for instance, adds a fun twist to the classic carne empanada.
Vegetarians and vegans have endless options for customizing empanadas. A mix of roasted sweet potatoes, black beans, and cumin creates a hearty and satisfying vegetarian filling. Adding sautéed mushrooms with thyme and garlic gives you a deeply savory plant-based option that rivals meat-filled versions.
Cheese lovers can go wild with a blend of their favorite cheeses to create ooey-gooey fillings. Mozzarella, provolone, and a touch of blue cheese can create a rich, melty center bursting with flavor. You can even take inspiration from Italian or Greek cuisines by adding spinach, ricotta, and sun-dried tomatoes for a Mediterranean flair.
Techniques That Ensure Perfect Shape and Texture
The beauty of empanadas lies in their portability, but getting that perfect, sealed shape requires a little technique. Once you’ve filled your dough circles with your chosen mixture, fold the dough over to create a half-moon shape and press the edges together to seal.
The traditional Argentine method of sealing empanadas is the repulgue, which involves folding and twisting the edges to create a neat, decorative crimp. If you’re new to the art of shaping empanadas, using the tines of a fork to press the edges together works just as well and creates a lovely pattern.
When filling your empanadas, resist the urge to overstuff. Too much filling makes them difficult to seal and may cause them to burst during baking. A tablespoon or two of filling is usually the sweet spot, allowing you to maintain the perfect balance of dough and filling.
For the best texture, brush the empanadas with an egg wash before baking. This gives them a golden, shiny finish that looks straight out of a bakery.
Frying vs. Baking
Empanadas in Argentina are typically baked, resulting in a tender, slightly crisp crust that pairs beautifully with the warm fillings. Baking is also the lighter option, making it a great choice for those looking for a healthier take on this iconic dish. Once baked, the empanadas stay stable at room temperature and are perfect for potlucks or picnic spreads.
If you’re craving a decadently crispy texture, frying is the way to go. Fried empanadas have a crunch that melts into softness with every bite, making them irresistible. Use neutral oils like vegetable or canola oil, and be sure to fry them over medium heat to ensure even cooking and avoid burning the crust.
Regardless of which method you choose, both versions taste delicious when fresh out of the oven or fryer, paired with a dipping sauce like chimichurri or salsa criolla to lift the flavors.
Pairing Empanadas with Dips and Sides
A plate of empanadas is wonderful on its own, but adding some dips and sides can turn them into a full meal. Chimichurri, Argentina’s iconic herb-based sauce, is the ultimate complement to savory empanadas. Its blend of parsley, garlic, vinegar, and olive oil cuts through the richness of the pastry and fillings, adding zing to each bite.
Salsa criolla, a mix of tomatoes, onions, and bell peppers marinated in vinegar, is another classic pairing. Its tangy freshness balances out the heavier flavors of fried or meat-filled empanadas.
Side dishes like a crisp green salad with lemon dressing or roasted vegetables can also round out your meal. And for dessert, why not try sweet empanadas filled with dulce de leche or chocolate to complete your Argentine culinary adventure?
Empanadas are more than just delicious; they’re versatile, fun to make, and endlessly customizable. Whether you’re cooking for yourself, family, or a crowd, these hand pies are sure to bring joy and flavor to the table.
