Empanadas are one of the most typical food in Argentina, you can find it in every corner in Buenos Aires! Nella is a host at takemecooking.com and offers a delicious cooking workshop where you’ll be cooking empanadas from scratch while drinking Argentine wine, a must when visiting Buenos Aires. Nella hosts this experience with the collaboration of Tour F, a travel company specialized in authentic experiences with locals in Argentina.
I’ll let you discover Nella’s recipe below. It is divided in 3 parts, the dough, the fillings (3 options of fillings here!) and the assembling. As you can see, beef fat is a main ingredient for the dough. It is the traditional way of cooking in Argentina, a country that produces and consumes many different beef products. It is still very much used today. It can be replaced by butter or oil if you don’t find beef fat in your local store!
The Empanadas Dough
Ingredients: 250g beef fat – 1 kg plain flour – Water – Salt
Build a crown with the flour. Put in the middle salt, beef fat and water. Knead everything together. Spread dough with the help of a rolling pin. Cut it in circle. Left the dough to stand in the fridge for at least 30min.
Ingredients: 300g tenderloin steak – 250g onions – 1 spring onion – 1 red capsicum – 250g pureed tomatoes – 1 hard-boiled egg – Condiments (Origan, cumin, paprika, salt, pepper) – Sunflower oil
Warm up the oil in a pan. Add the onions finely chopped and cook until a nice light brown, then add the red capsicum. Cook until golden brown. Season. Add the finely chopped pieces of meat, stir, add the pureed tomatoes and cook at medium fire until the meat get completely cooked.
Add the hard-boiled egg.
Ingredients: 300g breast chicken – 250g onions – 1 spring onion – 1 red capsicum – Condiments (Origan, cumin, paprika, salt, pepper) – Oil
Boil the chicken. Warm up the oil in a pan. Add the onions finely chopped and cook until a nice light brown, then add the red capsicum. Season. Add the finely chopped pieces of chicken, stir and cook at medium fire until golden brown.
1 small corn tin – 1 big onion – 1 spring onion – 1 red capsicum – 20g butter – 20g plain flour – 100mL milk – 100g grated cheese – Ground nutmeg – Salt and pepper – Sunflower oil
Warm up the oil in a pan. Add the onions finely chopped and cook until a nice light brown, then add the red capsicum. Add the butter and stir until it melts, add the flour and cook a bit at medium fire without letting the roux getting too brown. Add the milk at once and stir constantly so it doesn’t ́t go lumpy. Then add salt, pepper, ground nutmeg and corn.
Let it cool down and add the grated cheese.
Assembling – Repulgue in Spanish
Fill up the empanada, close and twist it (repulgar). Paint it with an egg. Cook it in the oven for approximately 20 min.
Did you know that, in Argentina, each filling calls for a different repulgue (folding technique)? This way, you can easily differentiate which is which once it’s time to eat them. Every shop I’ve ever seen follows the same rules as everybody else! The art of the repulgue takes years of practice. It might seem easy like in this video, but it’s not. Send us pictures of your empanadas and tag us on Social Media @takemecooking