Make Ahead

Argentinean Empanadas

January 10, 2019
7 Ratings
Photo by Lo de Jesus
  • Prep time 1 hour 45 minutes
  • Cook time 30 minutes
  • Makes 3 kilos
Author Notes

After the meat and pizza, a trip to Buenos Aires is not complete without empanadas. Every region of Argentina has its own special recipe which, the locals will assure you, is better than any other empanada out there. We visit Lo de Jesus, a great barbacue place in Buenos Aires Located in Palermo (Gurruchaga 1406) next to their own winery "La Malbequeria" (Gurruchaga 1418), best place to drink vinos argentinos in town. Also, best place to eat meat in Palermo. Especially in summer with the great patio and a nice street to enjoy the view.

The name “empanada” comes from the Spanish “empanar“, which means “to bread” or, in the case of the empanada, “to wrap something in bread”.

Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn with white sauce). The fillings often include other ingredients such as peppers, onions, hard-boiled eggs, and olives. Empanadas can be either baked (Salta-style) or fried (Tucuman-style). —MarieRose

What You'll Need
  • 1.6k lean ground beef
  • Gram vegetable oil
  • 3k mire poix onion
  • 10 grams ground chili
  • 10 grams paprika
  • 15 grams cumin
  • 25 grams salt
  • 20 grams garlic
  • 100 grams pork grease
  • 10 grams green onion
  • 30 grams boiled egg
  • 20 grams fresh olives
  1. Sweat the onion with oil and pork fat until it is brown, add the meat (defatted and passed only once per coarse chopped disc), cook for about 10 minutes stirring with wooden spoon, add the spices and put out the fire. Quickly cool inverted water bath Incorporate the egg, the olive and the green at the time of assembly Fill the dough disk (masa de empanadas), make the repulge and fry or bake.

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