Wednesday, July 7, 2010

Argentine Empanadas

On July 3, we were a house divided. Germany was playing against Argentina in the World Cup.

The World Cup may not be that big of a deal in the rest of the US, but it most certainly is in our home. Katie, Chloe and Tomas wanted Argentina to win while Liam and I were cheering for Germany.

To mark the occasion, Katie made Argentine empanadas. These amazing filled pastries are so addicting, I had to share the recipe. I'm sure I downed a half dozen easily. Katie got the recipe from her parents, who lived in Argentina. Katie has then continued to fine tune and perfect it. Katie's empanadas would do Diego Maradona and the Argentine soccer team proud.

Too bad it didn't help them win. In fact, Germany trounced all over Argentina, 4-0.

Oh well. There's always next time, right? If you're bummed about Argentina, try one of these empanadas. Not a bad consolation, and they'll cheer you up in a jiffy.

By the way, you may be wondering if I did anything special for the game. Well, to bring the German team good luck, I ate a German chocolate bar. I'm always more than happy to do my part. However, stay tuned. I think I will make some sort of German culinary creation for when Germany plays Spain in the semis.

Lookin' mighty "caliente".

Look at Katie's fine crimping work. You can use a fork if 
you'd like.

I wonder how "nom, nom, nom" translates into Spanish.

Argentine Empanadas

  • 1 to 1 ½ lbs. ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 large tomato, diced
  • 1 small can chopped olives (4.25 oz.)
  • 2 hard boiled eggs, diced
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ cup chopped parsley
  • 1 tsp. ground cumin
  • 1 cup grated medium or sharp cheddar cheese
In large skillet, cook ground beef until almost brown. Add onion and pepper. Cook until beef is brown and onion and peppers are soft. Transfer mixture to large bowl. Add remaining ingredients and mix well. Cover and chill at least 30 minutes.


  • 3 cups flour
  • ½ cup melted shortening
  • 1 egg
  • ¾ tsp. salt
  • 1 cup water
Combine flour and salt. Add egg and shortening mixing well. Mixture will be very dry. Gradually add water until thoroughly mixed. Dough will be very soft. Remove dough from mixer. Knead dough on a lightly floured surface until it's no longer sticky.


Form walnut to golf ball-sized piece of dough into ball. Using floured rolling pin, roll into a 4 to 5-in. circle. Place one heaping tablespoon of the filling on half of the circle. Fold other half of the dough over and crimp to seal. Transfer to a baking sheet. Beat one egg with a teaspoon of water, and brush tops of empanadas with egg wash. Bake in a 425° oven for 15 minutes or until light brown.

1 comment:

  1. One of my favorite foods! Bookmarking this one.


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