Our Best Empanadas Recipe

Looking for authentic Argentine cuisine?  Well, look no further as this recipe is sure to be a family favorite.

TThere are as many variations of empanadas as there are cooks in Argentina. These recipes are carried on from one generation to the other and can be traced for several decades’ right from the past to the present. Today, Algodon Wine Estate’s Executive Chef, Gaston Langois, shares his recipe with you.

This delicious hand-sized snack is a traditional Argentinean baked dough filled with beef, onions, paprika, hot pepper powder, and oregano. In Argentina, every province has its own variety. The handheld pies are baked or fried after being filled with whatever is available in the region, however all follow the same basic culinary guideline — a soft pocket of dough that is stuffed with a scrumptious, savory filling.

Here at Algodon, we have been cooking empanadas for more than 10 years following an old recipe from the Mendoza countryside. The secret of it, is in the proportion of vegetables and meat, and cooking them in a clay oven which is what contributes to enhance the flavor of our empanadas.

These world-famous snacks should be eaten by hand, accompanied with a criollo sauce or chimichurri, and of course our estate grown Algodon Malbec.

¡Qué aproveche!

INGREDIENTS (15 empanadas, serves 4) 

For the dough
2 cups all-purpose flour
2 to 4 Tbsp water
¼ cup butter
2 tsp cornstarch
1 tsp salt

For the filling
¾ lb. ground beef
1 lb onions, chopped
¾ cups green onion
¼ cup Algodon Extra Virgin Olive Oil
4 Tbsp unsalted butter
Add salt, pepper, oregano and paprika to taste.

1. Mix the flour, water, butter and salt in a bowl. Use your hands to mix the ingredients until you get a homogeneous mass.
2. Split the dough into 6 equal parts. We recommend using a roller to stretch the dough into a thin sheet.
3. Brush each layer with butter, sprinkle cornstarch and place one layer on top of the other (you can use immediately, or store in the refrigerator/freezer to use later).
4. Once you are ready to assemble the empanada, roll out each layer into a thin sheet about ¼ inch thick, and then cut out round disc shapes (use round molds or a small plate to trace, about 4 inches in diameter).

1. Heat the olive oil in a large pot. Cook the beef until browned but not completely cooked.
2. Add the chopped onion and the green onion first until fragrant. Add butter and salt to taste.
3. Taste and season with the dried spices, if needed.

1. Place a spoonful of the filling on the middle of each empanada disc.
2. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers.
3. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash.
4. Bake in a pre-heated oven at 400 °F for 20 mins, rotating the tray halfway through, until golden brown and slightly dark around the edges.  Serve hot and enjoy!

Best enjoyed with Malbec and Malbec blends

Best enjoyed with Malbec
and Malbec blends:

Algodon Reserva Cabernet Franc-Malbec 2016
Algodon Reserva Cabernet Franc-Malbec 2016

Algodon Reserve Cabernet Franc-Malbec 2016

Algodon Reserva Malbec-Bonarda 2019
Algodon Reserva Malbec-Bonarda 2019

Algodon Reserve Malbec-Bonarda 2019

Algodon Estate Malbec 2019
Algodon Estate Malbec 2019

Algodon Estate Malbec 2019

Algodon Reserve Malbec 2018
Algodon Reserve Malbec 2018

Algodon Reserve Malbec 2018