Empanadas from Argentina

Colleagues from all over the world bring specialities with them when they come to visit us in Neutraubling. Some of them taste rather strange to Bavarian palates – some of them we really love. We asked our colleague Paola Merle from Argentina if she could send us the recipe for a favourite dish from her homeland.

Paola mit Empanada

Empanadas are one of Argentina’s typical specialities, and are normally served before the famed Argentinian asado (barbecue), or as a main course. There are various fillings, such as beef, vegetables, ham and cheese, etc. …  The following recipe is for beef empanadas.


In Argentina, you can buy the special ready-to-cook pie shells, but not in other countries. So there are instructions for making the dough here as well.


500 g of wheat flour

100 g of margarine or butter

1 tablespoonful of salt

150 ml of water

1 egg


Pour the flour into a large bowl, and dig a small hollow in the middle. Place the soft butter or margarine inside it, plus the salt and the egg.

Mix the ingredients by hand, and slowly add some water until you get a flexible dough. Then leave it cold for a few hours before continuing with the recipe.




  • 1 kg of minced beef
  • 1 kg of white onion
  • 1 tablespoon of paprika
  • 1 pinch of cumin
  • salt and pepper to taste
  • oil, as much as you need
  • 4 hard-boiled eggs
  • 100 g of green olives


Heat oil in a pan, and meanwhile cut the onions into small dice. When the oil is hot, fry the onions briefly, then add the meat and all the spices. Keep on cooking, and stir repeatedly, so that everything is thoroughly mixed. When the meat is cooked, take it off the cooker, and let it cool down. Separately, hard-boil 4 eggs, and cut them up small together with the olives. Then add these to the mixture.

Roll out the cool dough on the work surface and use a cup or a small bowl to cut out disks (about 15 cm in diameter). Place the filling on one half of the dough circles, and fold the other half over it.

Moisten the edges with a bit of water, which will help them to stick together, crimp the edges with a fork, and deep-fry the empanadas in fat.

They can also be baked in the oven; in this case, they should be painted with egg yolk beforehand, so as to produce a nice golden colour in the oven. Simply place them on a baking tray with baking parchment, and bake them at about 200 degrees Celsius in a preheated oven until they are golden-brown.