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Argentine Empanadas & Sofrito Recipe

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Main Course
Cuisine: Argentine, South American
Keyword: empanadas
Servings: 4 people
Cost: 35

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!”