Empanadas are a wonderful Argentinian recipe that is very similar to samosa, dumplings and pasties which are all varieties of a pastry with a sweet or savoury filling.
You'll love these juicy meat pastries like you love any pie or pastie. You can use other meat for this recipe - if it's not mince, make sure it is cut into tiny pieces.
This Spanish empanada is a popular snack made with tuna, capsicum, tomatoes, tuna and hard-boiled egg.
These empanadas are filled with turkey, chilli, potatoes, dried fruit and nuts and a blend of spices. Amazing!
Try this easy and authentic empanada pastry! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs and freeze for later use.
Nothing as traditional and tasty as homemade Argentinian empanadas filled with dulce de leche. These crowd pleasers are loved by young and old.
This is definitely my favourite vegetarian option for empanadas. Leek is finely chopped and sauteed with mushrooms and grated Gouda is added for a perfect flavour. The main secret for the cheese not to spill out while baking is to add 1 teaspoon of flour to the filling.
These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with beef mince, potatoes, hard boiled eggs and a fluffy homemade empanada pastry, these are just to die for!
This recipe is a great opportunity to reuse leftover chicken. Add mushrooms and a creamy bechamel, then no one will be able to resist them!
These traditional Argentinian empanadas are typically from the Northern region. Whereas beef empanadas are usually made with minced beef, these are specifically made with diced veal shoulder, which makes them extra juicy and flavourful. Seasoned with crushed red pepper, these empanadas won't last long on your table.
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard boiled egg, green olives and potatoes, it's a filling snack or packed lunch treat.