Argentinian Empanadas

alexandra romero
Discover the incredible flavor of these Argentinian empanadas, an emblematic dish of Argentina's cuisine that has conquered palates worldwide. Argentinian empanadas are a versatile food that can be filled with meat, chicken, ham, and cheese, making them perfect for any occasion.Whether you serve them as an appetizer, main course, or even at a picnic, Argentinian empanadas are an explosion of flavor you cannot miss.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups wheat flour, for the dough
  • 1 teaspoon salt, for the dough
  • 1 teaspoon baking powder, for the dough
  • 1/2 cups butter, in cubes and at room temperature, for the dough
  • 1/4 cups white vinegar, for the dough
  • 1 cup anise water, for the dough
  • 2 tablespoons olive oil, for the filling
  • 1 cup onion, finely chopped, for the meat filling
  • 1 tablespoon garlic, finely chopped, for the meat filling
  • 1/4 cups red bell pepper, in small cubes, for the meat filling
  • 2 cups ground beef, for the meat filling
  • salt and pepper
  • 2 teaspoons oregano, for the meat filling
  • 2 teaspoons cumin, for the meat filling
  • 1 cup hard-boiled egg, finely chopped, for the meat filling
  • 1/4 cups olives, finely chopped, for the meat filling
  • 2 tablespoons butter, in cubes, for the corn filling
  • 1/2 cups onion, finely chopped, for the corn filling
  • 2 cups yellow corn, shucked, for the corn filling
  • 2 cups Manchego cheese, grated, for the corn filling
  • flour, for rolling out the dough
  • egg, for glazing
  • chimichurri, for serving
Preparation
30 mins
45 mins
Medium
  • In a bowl, mix the flour, salt, baking powder, butter, and vinegar until the butter is well integrated, then slowly pour in the water and mix until a dough forms. When the dough has a homogeneous consistency, cover with a cloth and let rest for 20 minutes.
  • For the meat filling: heat the olive oil in a skillet and add the onion, garlic, and red bell pepper, cooking for 5 minutes. Incorporate the ground meat, salt, pepper, oregano, and cumin, and cook for 10 minutes or until the meat is well cooked. Remove from heat and mix with the egg and olives. Let cool.
  • For the corn filling: melt the butter in a skillet over medium heat, add the onion, and cook for 5 minutes. Add the corn, cook for 2 minutes, and remove from heat.
  • Sprinkle some flour on a flat surface, roll out the dough, and cut into 5 cm wide circles. Place half of the dough discs on a baking sheet, fill with the meat, and close by twisting them. Fill the other half of the dough with corn and cheese, and seal with the help of a fork.
  • Glaze the Argentinian empanadas with egg and bake at 180 °C for 30 minutes.
  • Serve the empanadas and accompany with chimichurri.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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