How to Make Authentic Argentinian Empanadas

PHOTO BY HANS ON PIXABAY

Authentic Argentinian empanadas are a delicious treat, loved for their flaky crust and savory fillings. Making them at home is easier than you might think, and anyone can master the art of crafting these flavorful pastries.

With a little practice, one can whip up traditional fillings or experiment with their favorites, enjoying a taste of Argentina in every bite.

The Dough Matters

The dough is the base of any great empanada. It provides structure, flavor, and the perfect bite when done right.

All-purpose flour is commonly used, combined with fat like lard, butter, or shortening. Cold water or broth brings it all together. Chilling the fat helps create flakiness, while gentle kneading keeps the dough tender.

Letting the dough rest for at least 30 minutes relaxes the gluten. The result should be smooth, easy to roll, and sturdy enough to hold the filling.

Here’s a recipe for your dough:

Savory Fillings With Regional Flair

Argentinian empanadas are known for their diverse fillings, shaped by local and international influences. Each variety offers its own flavor and character.

As seen in this Instagram post, fillings like carne, jamón y queso, verdura, árabe, caprese, carne picante, and roquefort are labeled and shaped differently:

These shapes help identify each empanada without cutting it open.

This tradition reflects Argentina’s culinary creativity. Whether classic, spicy, or inspired by global flavors, each empanada tells a story through its filling and form.

Baked Or Fried, Each Has Character

The way empanadas are cooked gives them their unique personality. Both baked and fried versions offer something delicious, depending on what you’re craving.

Baked empanadas have a firm, golden crust and a lighter feel. They’re great for those who want a flavorful bite without the extra oil. Fried empanadas, by contrast, are crispier and richer, with a satisfying crunch.

Check out this fried empanada:

Whether baked or fried, the choice depends on taste and occasion. Both styles highlight the empanada’s versatility and wide appeal.