Argentinian Empanadas

Argentinian Empanadas

Argentinian Empanadas

Learn how to prepare empanadas, the famous Argentinian street-food, following the steps of the recipe below.

November 4, 2018

Type of dish

serves for


total time

13 HR 0 MIN


10 g
4 tbsp, warm
1 pinch
300 g
1 pinch
200 g
1 tbsp
1, finely chopped
1 clove, finely chopped
1 red, finely chopped
2 - 3 tbsp, finely chopped
400 g, minced (ground)
1 beaten
4 tbsp
1 - 2 tbsp, purée
1 bunch
1 - 2 tbsp
2, beaten


How to make Argentinian empanadas

For the pastry

  • Crumble the yeast and mix with the milk and sugar.
  • Put the flour into a bowl and make a well in the centre.
  • Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough.
  • Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly).
  • Shape into a ball, put into the bowl, cover with clingfilm and chill overnight.

For the filling

  • Heat the oil and gently cook the onion and garlic until soft.
  • Add the red pepper and jalapenos and cook for 5 minutes.
  • Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper.
  • Mix together the egg, creme fraiche, tomato purée and chopped parsley and stir into the meat mixture.
  • Add a few breadcrumbs if the mixture is too soft.
  • Season with salt and pepper and add chilli powder to taste.
  • Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter.
  • Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist).
  • Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
  • Whisk the egg yolks with 1-2 tbsp water and brush over the dough.
  • Place on the baking tray and bake for 15-20 minutes, until golden brown.
  • Serve the empanadas hot or cold.