Welcome to Fairness Magazine, the place where we explore culinary delights from around the world, always with respect for culture and tradition. Today, dear readers, we will immerse ourselves in the roots of Argentine Empanadas, a delicacy that has conquered the hearts and palates of people worldwide… (and that’s not just a figure of speech…) So, do you want to discover the story behind this delicacy with us? Yes? Then grab your cooking aprons!
The Origins of Argentine Empanadas
Argentina, home of tango, gauchos, and football, is also a land rich in fascinating culinary traditions. Among the numerous typical dishes that adorn Argentine tables, empanadas hold a prominent place. These delicious stuffed pastries are a true institution in the South American country and represent an excellent synthesis of the culinary influences that characterize Argentine gastronomy.
Empanadas are a traditional Argentine dish dating back several centuries, carrying with them a rich culinary history. It is said that these exquisite filled pastries were introduced to Argentina by Spanish colonizers during the colonization period. Did you know that the word “Empanada” derives from the Spanish term “empanar”? Yes, it means “to wrap in bread,” and indeed, initially, Empanadas were filled with meat and onions and served as a convenient meal for travelers and workers in the vast Argentine plantations.
Over the centuries, Empanadas have undergone various culinary influences and evolved to include a wide range of fillings, catering to everyone’s tastes. Today, they are loved worldwide and have become an integral part of Argentine gastronomic culture. Argentine empanadas are similar to small stuffed turnovers but with a flavor all their own.
The filling of empanadas can vary significantly from one region to another, but the traditional version typically includes ground meat, onions, hard-boiled eggs, green olives, raisins, and spices such as paprika and cumin. However, there are also variants with fillings based on chicken, ham and cheese, spinach, and even corn.
But beware! The preparation of empanadas is an art that requires care and dedication… The dough is usually made with flour, lard or butter, and water, and is rolled thinly before being filled with the chosen filling. Empanadas are then hand-sealed decoratively before being baked or fried.
Every region of Argentina has its own version of empanadas, each with a unique touch reflecting local traditions. For example, empanadas salteñas, from the Salta province, are often spicier and contain hand-cut meat. Empanadas tucumanas, on the other hand, are larger and feature a filling composed of meat, eggs, olives, and seasonings. But today, we want to offer you the classic recipe for Empanadas so that you can have a base on which to build your culinary delights.
Original Recipe for Argentine Empanadas
👩🏻🍳 For the dough
500g wheat flour
100g butter
1 egg
1/2 teaspoon salt
125 ml water
👩🏻🍳 For the filling
500g ground meat (beef or chicken)
2 medium onions, finely chopped
2 hard-boiled eggs, chopped
100g pitted green olives, chopped
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
Salt and pepper to taste
👩🏻🍳 Dough Preparation
In a large bowl, sift the flour and add the salt.
Add the cold butter cut into cubes and work the dough with your hands until it resembles breadcrumbs.
Gradually add the egg and water, mixing until you have a homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
👩🏻🍳 Filling Preparation
In a skillet, sauté the finely chopped onions until golden brown.
Add the ground meat and cook until well browned.
Add the chopped hard-boiled eggs, green olives, cumin, paprika, salt, and pepper.
Mix well and let cool completely.
👩🏻🍳 Empanadas Assembly
Take the dough from the refrigerator and roll it out on a lightly floured surface.
Cut circles about 10-12 cm in diameter from the dough.
Place a portion of the filling in the center of each circle.
Fold the circle in half, sealing the edges with your fingers to form a crescent shape.
Brush the Empanadas with some beaten egg to give them a golden color.
Arrange the Empanadas on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20-25 minutes or until golden brown.
In Argentina, and beyond, empanadas are a versatile and beloved dish, often consumed as a snack during festivities, family gatherings, or as street food. They are a symbol of conviviality and sharing, as they are often enjoyed with friends and relatives during special moments, and through them, it is possible to taste centuries of culinary history, united in a single bite. When visiting Argentina, immersing yourself in this culinary masterpiece is an essential experience that leads to an appreciation of the richness and diversity of this fascinating South American nation.
➡️ So, friends of Fairness Magazine, if you’ve made it this far, it means your Argentine Empanadas are ready to be enjoyed! I recommend serving them with a chimichurri sauce or a spicy sauce of your choice, to simply enhance their deliciousness…
There is no doubt that, with this original recipe, you can experience the authentic flavor of Argentine Empanadas, a dish that embodies the tradition and culinary passion of this fascinating South American country, and will delight, above all, the palates of your guests!
Bon appétit from Fairness Magazine! 👩🏻🍳
Ig – @fairness_mag
