Empanada Recipe with Sofrito

Authentic Argentinian Empanada Recipe

This empanada recipe explores the delightful cooking styles from Argentina. In Argentina, there are two types of empanada recipes: Tucuman and Salta. Tucuman empanadas are fried and baked in a clay oven. In contrast, Salta empanadas are simply baked without the addition of fat or oil. Today, you will make Salta-style empanadas.

The Rich History of Empanadas

Empanadas, a type of stuffed pastry, originated in Spain, and Spanish colonists brought them to Argentina. In Argentina, empanadas are a popular street food, often served at celebrations and special occasions. The history of empanadas traces back to the Moors, who occupied Spain from the 8th to the 15th centuries. The word “empanada” comes from the Spanish verb “empanar,” which means “to wrap in bread.” This term refers to wrapping the filling in dough before baking or frying the empanadas.

Distinguishing Empanada Fillings

In Argentina, you can identify the filling of an empanada recipe by looking at its pattern. This pattern, known as “repulgue,” allows people to distinguish between different fillings at a glance. For instance, ground beef, onions, green olives, and boiled eggs are common ingredients in Argentinian empanadas.

Modern Empanada Recipe

Typically, Argentinian empanadas feature a filling of ground beef, onions, green olives, and boiled eggs. They can be baked or fried and are often served with a side of chimichurri sauce. Moreover, in recent years, empanadas have gained popularity in other parts of the world, appearing in many Latin American and Spanish restaurants. Making an empanada recipe can be a fun and unique date night or dinner party activity. Therefore, grab some friends who don’t mind working for their food, open a bottle of Malbec, and let’s get crafty in the kitchen!

Conclusion

This Argentinian empanada recipe brings the rich flavors and history of Argentina into your kitchen. Whether you prepare them for a special occasion or simply enjoy a fun cooking activity with friends, these empanadas are sure to be a hit. Furthermore, pairing them with a classic Argentinian wine enhances the experience. For more delicious Argentinian recipes, check out our collection of Argentinian Recipes. If you need quality ingredients, visit Argentinian Supermarket.

Happy cooking!

Argentine Empanadas & Sofrito Recipe

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Argentine, South American

Servings 4 people

Ingredients

  

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Empanada Dough:

• 450 g Unbleached all-purpose flour
• 1 teaspoon Sea salt
• 55 g Sunflower oil (about 2 fl oz)

Sofrito Dipping Sauce:

• 1-2 cans El Pato tomato sauce
• ½ tablespoon Lemon juice
• 2 teaspoon Cilantro (chopped)

Protein (choose 1):

• 2 cups Chicken breast (cooked, shredded or chopped)
• 2 cups Ground beef (cooked)
• 2 cups Plant-based crumbles (cooked)

Achiote Spice Blend:

• 1 teaspoon Mexican oregano (fresh or dried)
• 1 teaspoon Achiote (or ground annato)
• 1 teaspoon Cumin
• 1 teaspoon Garlic (granulated or fresh minced)
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika

Other:

• 1 oz Manzanilla olives (sliced or chopped)
• ½ oz Honey
• 1 Egg

Drink Pairing (optional):

• 1 bottle Malbec or Torrontes wine

Instructions

 

Create Dough

• Mix sunflower oil and 1 cup of water in a large bowl. Stir about half of the unbleached all-purpose flour and sea salt into the water/oil mixture with a wooden spoon. Gradually add more mix only until the dough no longer sticks to the spoon. Note: you will have leftover flour.
• Sprinkle part of the remaining flour onto a clean surface. Knead the dough with the palm of your hand for about 5 minutes, adding more flour until dough stops sticking to your hands. Wrap dough in a moistened paper towel and rest in refrigerator for 15 minutes.
• Continue to next step…

Empanada Filling

• Prepare your protein: clean, cook (if needed), and cut about 2 cups of protein into small pieces or shreds.
• Preheat oven to 425°. Thinly slice olives and combine with your choice of protein in a medium bowl.
• Open one El Pato tomato sauce can and add about 3 Tbsp. to the mixture along with the Mexican oregano, achiote, cumin, garlic, onion powder, smoked paprika, and honey.
• Using a fork, mix all ingredients well.

Make Empanada Shells:

• Remove dough from refrigerator and separate into about 14 golf size balls.
• Sprinkle the remaining flour onto a working surface.
• Using your fingers or a rolling pin, flatten each ball into a thin 5’’ diameter circle.

Fill & Seal:

• Spoon 2 tablespoons of filling onto one side of each circle, leaving a ¼ inch border from the edge.
• Dip your fingertips into a small bowl of water and “paint” half of each empanada border (this will act as a glue).
• Carefully fold one side over the other and press the overlapping side with a fork to crimp the empanada closed.
• Arrange empanadas on a greased baking sheet.
• Tip: wet your fingers to prevent them from sticking to the dough.

Bake Empanadas:

• Reuse the small bowl to mix egg with 2 Tbsp. of water. Dip a paper towel or basting brush into the egg wash & brush the top of each empanada.
• Place in oven for 20-23 minutes or until golden brown.
• In a small bowl, combine the remaining El Pato tomato sauce, lemon juice, and cilantro to make a sofrito dipping sauce.

Serve & Enjoy:

• Remove empanadas from the oven and transfer to a platter or divide between plates.
• Serve with a side of the sofrito dipping sauce.
• Enhance your experience with an Argentine music playlist (takeoutkit.com/playlists).
• Enjoy your meal! “¡Buen provecho!”

Keyword empanadas

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