Empanadas Argentinas

The Origin

From the gauchos of the pampas to the streets of Buenos Aires.

The Perfect Pocket

Empanadas came to Latin America with Spanish colonizers, but each country made them their own. In Argentina, the empanada became an art form — with each province claiming their version is best.

Salta empanadas are baked, with potatoes in the filling. Tucumán makes them small and fried. Buenos Aires likes them bigger, juicier, loaded with olives and egg. But all Argentine empanadas share one thing: the repulgue — the crimped edge that identifies who made them.

Families guard their repulgue patterns like signatures. A skilled empanadero can tell which abuela made the batch just by looking at the seal.

"The repulgue is your fingerprint. It says: I made this. With love."

The Ingredients

For the Dough (or use pre-made)

3 cupsAll-purpose flour
1 tspSalt
½ cupLard or butter, cold
1Egg
½ cupWarm water

The Filling (Carne)

Resting is Key

1 lbGround beef
2Large onions, diced fine
1Red bell pepper, diced
2 tbspPaprika (sweet)
1 tbspCumin
1 tspOregano
½ tspChili flakes (ají molido)
2Hard-boiled eggs, chopped
½ cupGreen olives, sliced
2 tbspBeef broth or water

For Assembly

1Egg, beaten (for wash)

The Method

Make the Filling (Cool Completely)

Sauté onions in oil or beef fat until soft and translucent — about 8 minutes. Don't brown them.

Add bell pepper, cook 3 minutes. Add paprika, cumin, oregano, and chili flakes. Stir to bloom the spices — 30 seconds.

Add ground beef. Break up and cook until just done — don't dry it out. Add broth, season with salt.

Remove from heat. Stir in chopped eggs and olives. Spread on a sheet pan and refrigerate until completely cold — at least 1 hour.

Essential

Hot filling = soggy empanadas. The filling MUST be cold when you assemble.

Make the Dough (or Skip)

Mix flour and salt. Cut in cold lard/butter until pea-sized crumbs. Add egg and water, mix until dough comes together. Wrap and chill 30 minutes.

Roll dough thin (⅛ inch). Cut 5-inch circles. (Or use pre-made empanada discs — no shame.)

Assemble & Seal

Place 2 tablespoons of cold filling in the center of each disc. Wet edges with water.

Fold in half to form a half-moon. Press edges firmly to seal.

Create the repulgue: Starting at one end, fold small sections of the edge over itself, creating a rope-like pattern. Or simply crimp with a fork.

Bake

Preheat oven to 400°F (200°C). Place empanadas on a lined baking sheet. Brush with egg wash.

Bake 20-25 minutes until golden brown. Let cool 5 minutes before eating — the filling is molten.