Empanada Recipe Cooking Styles
There are two types of empanada recipe cooking styles in Argentina: Tucuman and Salta. Tucuman empanadas are fried and baked in a clay oven. Salta empanadas are simply baked without the addition of fat or oil. Today you will be making Salta-style empanadas.
Empanadas are a type of stuffed pastry that originated in Spain and were brought to Argentina by Spanish colonists. In Argentina, empanadas are a popular street food and are often served at celebrations and special occasions.
History
The history of empanadas can be traced 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 refers to the practice of wrapping the filling in dough before baking or frying the empanadas.
Around Argentina, one can tell the filling of an empanada recipe by looking at its pattern. This pattern is known as “repulgue”.
Empanada Recipe Today
In Argentina, empanadas are typically made with a filling of ground beef, onions, green olives, and boiled eggs. They can be baked or fried, and they are often served with a side of chimichurri sauce. In recent years, empanadas have become popular in other parts of the world, and they can be found in many Latin American and Spanish restaurants.
Empanada recipe making is a fun and unique date night or dinner party activity. So grab some friends who don’t mind working for their food, open a bottle of Malbec, and let’s get crafty in the kitchen!
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SPECIALTY INGREDIENTS LIST:
Argentine Empanadas & Sofrito Recipe
Ingredients
Empanada Dough:
- 450 g Unbleached all-purpose flour
- 1 tsp Sea salt
- 55 g Sunflower oil (about 2 fl oz)
Sofrito Dipping Sauce:
- 1-2 cans El Pato tomato sauce
- ½ tbsp Lemon juice
- 2 tsp Cilantro (chopped)
Protein (choose 1):
- 2 cups Chicken (cooked, shredded or chopped)
- 2 cups Ground beef (cooked)
- 2 cups Plant-based crumbles (cooked)
Achiote Spice Blend:
- 1 tsp Mexican oregano (fresh or dried)
- 1 tsp Achiote (or ground annato)
- 1 tsp Cumin
- 1 tsp Garlic (granulated or fresh minced)
- 1 tsp Onion powder
- 1 tsp 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 1/4 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!”
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