From Buenos Aires with Love: Classic Argentine Empanadas Made Anywhere
Nothing beats biting into a warm, juicy Argentine empanada. It’s the kind of food that makes people gather around the table and instantly brings a taste of Argentina, no matter where you live. Let’s make them together!
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Making empanadas in Argentina is easy — it always was. When I lived in Buenos Aires, I only needed to go to the neighborhood grocer, pick up the already-made dough disks, and focus on the filling.
However, living abroad, nostalgia takes on a different form. Suddenly, there’s no ready-made dough and no Saturday night dozen waiting to be baked.
Instead, you’re faced with a challenge: making them from scratch. And while traditional recipes often include beef tallow or cow fat for that authentic texture and taste, if you live in a remote town in Crete, Greece (like I do now), beef fat isn’t exactly sitting on the shelf next to the olive oil.
So I bring you today a version of the classic Argentine empanada that you can easily make with supermarket ingredients — no desperate hunt for beef tallow required.
It’s been tested (and approved!) by friends and family and tastes just like home. A piece of Argentina, anywhere in the world.
How I Make Them (In My Kitchen, My Way)
First, I start with the dough — the famous masa criolla. It’s simple, no butter, no fat blocks, just flour, oil, water, and salt. I dissolve the salt in lukewarm water, then add it gradually to the flour, along with the sunflower oil, and knead until smooth. I let it rest for about 30 minutes — just enough time to prepare the filling.
For the filling, I go big on onions — that’s my secret for juicy empanadas. I sauté diced onions, red bell pepper, and the white parts of scallions in a bit of olive oil until soft and fragrant.
Then I add minced meat (I like mixing beef and pork) and cook until everything releases its juices. I season generously with salt, pepper, cumin, paprika, oregano, and a touch of thyme.
Once done, I turn off the heat, add the green scallion tops and chopped hard-boiled eggs. If you like them with olives, this is the time to add a spoonful of chopped green or black olives.
When the dough is ready, I roll it out and cut circles about 15 cm across. A spoonful of filling goes in the center, then comes the important part: closing them well. In Argentina, we do what we call a repulgue — a twisted rope-like seal along the edge.
It keeps the juices in and gives each empanada its signature look. (Don’t worry, it takes a bit of practice, but it’s fun — and forgiving!)
I brush them with eggwash (egg beaten with a few drops of milk), bake them in a very hot oven until golden, and there they are: warm, juicy, homemade Argentine empanadas. Perfect with a glass of good Malbec.
Argentina Empanadas
Ingredients
For the dough (masa criolla):
- 500 grams all-purpose flour
- 300 ml lukewarm water
- 100 ml sunflower or corn oil
- 20 grams salt
For the filling:
- 2 tbsp olive oil extra virgin
- 2 onions finely diced
- 1 red bell pepper diced
- 2 scallions whites and greens separated and chopped
- 1 kg minced meat (beef or beef/pork mix)
- 2 hard-boiled eggs chopped
- 1 tbsp chopped olives (optional)
- 1 egg + a few drops of milk (for eggwash)
Seasoning:
- Salt, pepper, ground cumin, sweet paprika, oregano, thyme, parsley (as desired)
Instructions
Prepare the dough:
- Dissolve the salt in the lukewarm water.
- In a large bowl, put the flour, then gradually add the water with salt, and the oil while kneading.
- Transfer to a worktop and knead until smooth.
- Cover and let rest for 30 minutes.
Prepare the filling:
- Heat the olive oil in a deep pan.
- When hot, add the onions, red pepper, and the white part of the scallions. Cook until translucent.
- Add the minced meat and cook for at least 15 minutes, stirring so it releases its juices.
- Add the seasonings and cook for a few more minutes.
- Turn off the heat, stir in the chopped green scallion tops and hard-boiled eggs. Let it cool completely.
Assemble:
- Roll out the dough on a floured surface and cut 15 cm circles.
- Place one spoonful of filling in the center, press to remove air, and seal with a repulgue (folded edge twist).
Bake:
- Brush with the eggwash and bake in a preheated oven at 250°C for about 15 minutes or until golden brown.
Serve:
- Enjoy hot or warm — ideally with a glass of Argentine Malbec.
Nutrition
Tips, Secrets & Variations
- Make them juicy:
Add extra onions — they release moisture and flavor, making the filling rich and tender.
- Play with seasonings: Add a pinch of smoked paprika or fresh herbs for a modern twist.
- Freeze for later: Assemble, freeze on trays, and bake straight from frozen for a quick treat.
- Try sweet versions: Fill with quince paste and cheese for a dessert empanada!
The first bite of a freshly baked Argentine empanada is unforgettable. They’re perfect for any meal, and they carry the flavor of Argentina wherever you make them.
Homemade empanadas are easier than you think, so make a batch, share with friends, and let me know how yours turned out!
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How to Make Argentine Empanadas
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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