Welcome to Paulina Kitchen! On this occasion we propose a classic recipe of this part of the world in which we are: the Argentine empanadas. For Argentines, empanadas are much more than a plate of food; They are an expression of their cultural identity and a manifestation of passion for food. With the roast, Maradona, Tango and others, Argentines are characterized by being passionate about their own.
And the same goes for the Argentine empanadas. They are the richest, they are the best, the only ones ... although this is not so because surprisingly there are many varieties in the country, with different landfills, masses and even closures. In this article you will find different options, information and ideas to make homemade Argentine empanadas.
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About Argentine empanadas and much more ...
Argentine empanadas are a culinary treasure that has conquered hearts and stomachs throughout the world. They consist in fine dough layers stuffed with a wide variety of ingredients, which gives them an unmatched flavor.
They are an essential part of Argentine cuisine , and their popularity has spread over the years.
The time to make Argentine empanadas
They are a real delight that is consumed in a variety of situations. The Argentine empanadas are a prominent element in the grills and roasts of this country, where they are served as an appetizer, accompaniment or main course. They are also a popular option to bring in picnics and outdoor meals, due to their portability and satisfactory flavor.
In addition, they are a recurring choice at party tables and celebrations, since their versatility allows the hosts to satisfy the tastes of all their guests.
When and where did they arrive in Argentina?
Although they are now an icon of Argentine cuisine, they have their roots in Spanish cuisine and arrived in Argentina during the time of the conquest and colonization in the 16th century. The Spaniards influenced the culture and food of the region, and the empanada became a local adaptation of the Spanish.
The recipe for the Spanish empanadas consisted of mass stuffed with meat. Over time, this preparation adapted and merged with native ingredients in Argentina. The gauchos contributed by adding their own regional variations with ingredients that adapted to their needs during their trips through the vast Argentine plains.
As the influence of the different regions of the country was amalgamated, the empanadas acquired a diversity of flavors and fillings characteristic of each geographical area.
Types and Versions of Empanada in Argentina
Argentina is a country known for its love for empanadas, and throughout its territory you can find a wide variety of types, each with its own unique characteristics and flavors. Argentina's geographical and cultural diversity has influenced the creation of different styles over the years.
Salteñas empanadas
First, Salteñas empanadas are a very popular variety originally from the Salta region , in northwest Argentina. They are characterized by their juicy and seasoned filling, which usually includes beef, onion, red pepper, hard egg and olives. The dough is fine and tends to have a slight sweet touch.
Tucuman empanadas
Originally from the province of Tucumán. They are distinguished by their thickest and spongy mass, which contains pork, which gives it a special flavor. The fillings include beef, chicken, pork, onion, cumin, pepper, raisins and olives. Tucuman empanadas of Matambre are also common .
Mendoza empanadas
The Mendoza empanadas, typical of the Mendoza region , in western Argentina, are another iconic style. Its filling usually consists of beef, onion, hard egg, olives and spices such as cumin and paprika. What distinguishes them is the presence of raishes and red pepper in the filling.
Patagonian empanadas
Finally, in the Patagonia region, empanadas usually have lamb fill , due to the abundance of this type of meat in the area. Lamb meat is mixed with ingredients such as onion, pepper and cumin, and wrapped in a crunchy mass. This variant reflects the influence of gaucho culture in the region.
What to take into account to do the best?
One of the most fascinating aspects of the Argentine empanadas recipe is its versatility in terms of filling . There are countless options to satisfy tastes. From the classic filling of meat to vegetarian options, such as spinach and cheese. The filling is what gives character.
The mass of the Argentine empanadas is another crucial component of its flavor and texture. The traditional mass is prepared with flour, fat (usually butter or oil), water, salt and, in some cases, a touch of sugar. The Argentine empanadas recipe is baked but it is usual to find them fried.
The elaboration process is a true expression of culinary art. Each chef can have their unique technique to achieve the perfect mass, and the filling is an opportunity to experiment with flavors and textures.
The classic filling, meat
One of the most iconic fillings is meat empanadas . This filling usually includes ground meat, onion, red pepper, green olives and spices such as cumin and paprika. The mixture of meat and condiments provides an unmistakable and aromatic flavor to those of Argentine flesh.
Beef is the most common, but you can also find meat variants such as:
- Green chicken empanadas with bacon
- Osobuco empanadas
- Pork or even lamb.
Leaving the traditional ones, we can also find a wide variety of fillings such as:
Empanadilla, smaller size but equal flavor
The Argentine empanadilla is a variant of the Argentine empanadas that is characterized by its smallest size. These empanadillas are ideal as snacks or entrants in social meetings or events. The miniaturization of empanadillas allows you to try different landfills once, which makes them a perfect option for variety lovers.
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Argentine empanadas recipe
Yield : 12 empanadas
Preparation time : 50 minutes
Ingredients
- Empanadas mass (bought or homemade)
- 500 gr of ground beef
- 2 chopped onions
- 1 chopped red pepper
- 2 chopped hard eggs
- 100 gr of chopped green or black olives
- Cumin, paprika, salt and pepper to taste
- Fry or paint the baking source (depending on the type of cooking)
- 1 beaten egg
How to do the best and true Argentine empanadas in a few steps
- In a pan with hot oil, saute onions and pepper. Add ground meat, season and cook. Add mixing chopped hard eggs and olives. Remove from heat.
- Fill each circle of dough with the mixture, fold forming a crescent and seal the edges with a fork or repulgue .
- Brush the empanadas with beaten egg to give them a golden brightness. Bake in preheated oven at 180 ° C for 25-30 minutes. Withdraw.
- To fry the empanadas heat a sufficient amount of oil in a pan over medium heat. Fry them about 2-3 minutes and when you remove placed on absorbent paper.
Hello Paulina. I am Liliana I am from Tucumán, there the empanadilla is the empanada of Cayote or Batata, that is, the sweet empanada whose repulgue is supporting a fork and are usually a bit larger than the salty empanadas. The girl empanada usually does not exist in the houses or are called "de Copetin", they are usually at events. Well that, thanks for your recipes
Incredible as they came out! And the exact amounts for a dozen empanadas. Thank you