Empanadas are some of the most typical dishes you will eat around Argentina and across South America. The beauty of these savory hand pies? You can stuff them with almost anything! You are able to fill them with different types of fillings, ranging from a traditional beef stew (pro host tip: always remember to cool the stew completely before folding!), ham and cheese, mushrooms, sweet corn stew, or chicken and bell peppers. The possibilities are endless.
Here at The Argentine Experience, getting your hands messy making the dough from scratch and mastering the traditional folds is one of the most fun parts of our hands-on Cooking Class. Because so many of our guests ask us for our secrets, we decided to put together this empanada dough recipe.
Ingredients:
Serving: 12-15 empanada wraps.
- 3 cups all-purpose flour
- ¼ to 1/2 teaspoon salt
- 6 oz unsalted butter (1 stick of butter = 4 oz)
- 1 egg
- 1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough
Empanada Dough Step-by-Step Guide
- Mix the flour and salt in a food processor.
- Add the butter and pulse for 2 minutes until the flour and butter have mixed into a crumble
- Add the egg and the water or milk (in small doses) and continue pulsing until a clumpy dough forms.
- To make the empanada dough by hand, follow the same approach but use your hands to mix the ingredients together.
- Split the dough into 2 large balls, flatten slightly into the shape of a flat disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
- Roll out the dough into a thin sheet (it should not be see through). Cut out round disc shapes for empanadas (use round molds from a big water glass or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
- Use immediately, or store in the refrigerator/freezer to use later.
Some Tips on How to Cook Empanadas
- To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. We don’t want a burrito!
- To seal the empanadas, wet your finger and run it along the edge of the dough disk, then fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To make the repulgue wavy seal, use your fingers to twist to curl the edges like you would for a dumpling. The key is to follow a pattern: pinch, fold and repeat.
- For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking (or frying). This helps them seal better and prevents the filling from leaking out.
- If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
- Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.
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There you have it: an authentic Argentine empanada dough recipe to adjust as you please. Gather your favorite ingredients, get your hands messy, and enjoy the delicious satisfaction of frying your own golden empanadas right at home.
Planning a trip to Argentina soon? Come experience the best empanadas in Buenos Aires with us! If you love getting involved in the kitchen, join our hands-on Cooking Class where we make these empanadas together, alongside traditional chipá (cheese bread), incredible meats, and a classic flan for dessert. But hey, if you are not the cooking type, do not worry. Our 16-course Interactive Dining Experience is the perfect choice for a night of local premium wines, non-stop gourmet food, and great company. We cannot wait to welcome you!