site stats

Argentinean Empanadas


  • Dough
  • 2cups all-purpose flour
  • 1 -2teaspoon salt
  • 3⁄4cup cold margarine or 3⁄4 cup butter, cut into small cubes
  • 2eggs
  • 2⁄3cup cold water
  • 2tablespoons white vinegar
  • Meat Filling
  • 1lb ground beef (or turkey or chicken for a lower-fat variation)
  • 4hard-boiled eggs
  • 1cup stuffed green olive
  • handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
  • 1large onion
  • 3garlic cloves
  • 2 -3tablespoons ground cumin powder
  • 1teaspoon chili pepper flakes
  • salt and pepper


  • Sift the flour, mix the sifted flour and salt in a large bowl.
  • Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
  • Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
  • Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
  • Cover the dough and allow to sit in a cool place for at least an hour.
  • Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 – 15 cm) in diameter and lightly flour them.
  • Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
  • Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
  • Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
  • Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
  • Preheat the oven to 375ºF/200ºC.
  • Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
  • Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
  • If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
  • Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.


  • Curls_m

    dough was fantastic! I didn't use all the water as I agree that would be way too wet. Also let mine rest in the fridge to stiffen it a bit before rolling.

  • Preta75

    These were great!! My fiance and I recently went to an Argentinian restaurant and loved their empandas, the dough was much lighter and flakier than other empanadas we had. These were absolutely almost a perfect match. I only changed it a little bit so they would be like the ones we had. I added a chopped tomato and some paprika. I did not add any sugar or raisins ( I don’t like raisins) And I didn’t add olives just because I didn’t have any on hand. The dough was a bit sticky and a little bit difficult to deal with but I think next time I will just add the water slowly until it is the right consistency. In the end the dough was fantastic. I loved them and will make them again. Thank you Sephardi Kitchen.

  • Catty Bear

    These are awesome! I didn’t follow the ingredients exactly as I have a very picky eater, but the pastry is fantastic and you can put whatever you like in it.

  • MarraMamba

    I had no trouble with the dough of this recipe, I just added water slowly. I loved the flavor of these empanadas.

  • cycsfu

    I only followed the dough recipe and it was a disaster. 2/3 cups of water is WAY too much. I would suggest to mix the eggs and vinegar together along with 2 Tablespoon of water at first. And when needed, add more water thereafter. Following the recipe, I ended up adding 2 extra cups of flour to the original recipe.

  • Belgophile

    I’ll be honest: never having made empanadas before, I was dubious about the filling. (Beef, hard-boiled eggs, olives, raisins, cumin, sugar, etc….? Yeah, right.) But I stuck to the recipe and… these were superb! My family demolished them. For me, the taste immediately took me back to a little empanada place in lower Manhattan I used to go to many years ago; I’m sure Sephardi Kitchen is right when she says this is authentic. (My fold-and-pinch technique needs work, so I’ll take pictures NEXT time.) Made for PAC 2010.

  • MarinasDaddy

    The meat filling was tasty, though very mild. I don’t remember tasting cumin in empanadas that I’ve had in the past, so I can’t say if the recipe is authentic. The dough recipe came out VERY, VERY wet. I had to add a lot of extra flour to make it possible to roll the dough out into circles. (I wasn’t impressed by the flavor or texture of the dough that resulted. If you make this recipe, definitely find a different dough recipe.) I’m not convinced that anyone has actually tested the dough recipe.

  • lesliedcooks

    I made this last night and WOW – my mother is from Argentina and this reminded me of my grandmothers empanadas! ( we used the rasins so when I seen this recipe I thought spot on! ) the only thing different is I needed to cook mine about 22-24 mins as maybe my over is a little different but you can use good judgment and keep checking them until they are the golden color you want. ALSO you can use a fork to help you fold and pinch the empanadas shut. THANK YOU SEPHARDI!

  • fltorio2

    I have had a chance to eat good ones, made by (a collegue) an Argentinean executive chef, years ago (1972) in WashD.C. I haven't made this one yet, but as a former gourmet chef (and married to one), I can tell by the recipe, this is VERY GOOD. Note= You forgot to list the SUGAR, but mentioned it in the directions. Thanks for the recipe. I will do it soon. LD.