Con origen en las empanadas españolas traídas por los colonizadores, las empanadas argentinas desarrollaron identidad propia por región (salteñas, tucumanas, mendocinas), siendo hoy un ícono gastronómico nacional.
Latin American
Argentine Empanadas
Traditional Argentine meat empanadas, homemade recipe with repulgue step by step.
- Argentina
- Starter
- Light
- medium
40 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 10 g
- Carbohydrates 20 g
- Fat 11 g
Story behind the dish
Preparation
Empanadas Argentinas is a preparation from Argentina with medium difficulty. Reserve about 60 minutes in total (40 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 24 empanada covers (oven dough).
- Have ready: 500 g of minced beef.
- Have ready: 2 onions.
- Have ready: 1 red pepper.
- Have ready: 1 teaspoon of cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the finely chopped onion and pepper in oil over low heat...
Sauté the finely chopped onion and pepper in oil over low heat until very tender (slow poaching, key to the juicy filling). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the minced meat
Add the minced meat, cumin and paprika, cook until the meat is done but juicy. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove from heat
Remove from the heat, add the olives and the chopped boiled egg, let cool completely in the refrigerator. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place a tablespoon of cold filling in the center of each lid of…
Place a tablespoon of cold filling in the center of each empanada lid. Let it cool for the indicated time: the structure settles and cuts or unmolds better. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Close by folding in half and seal with the traditional repulgue…
Close by folding in half and seal with the traditional repulgue (hand-braided folds). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brush with beaten egg and bake at 200°C for 15-20 minutes until…
Brush with beaten egg and bake at 200°C for 15-20 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- The filling must be completely cool before filling, or the dough will soften and break.
- The repulgue (braided seal) is the traditional signature of each family or region.
Variations
- Humita empanadas (corn and cheese)
- Fried empanadas (instead of baked)
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