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Empanadas Argentinas (Dough)

Empanadas Argentinas (Dough)
Empanadas Argentinas (Dough)

I had some leftover stew that I could not eat anymore as it was so I recycled it into filling for pastry, and these Argentinian empanadas are the best for it.

This recipe yields 12 to 15 empanadas.


500 grams all-purpose flour

100 grams unsalted butter, cold and cubed

1 teaspoon salt

200 milliliters warm water

1 egg, beaten (for egg wash)


  1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs. Gradually add warm water to the flour mixture, mixing it in with a spoon or your hands. Continue adding water until the dough comes together into a cohesive ball. It should be slightly firm but not too dry.

  2. Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, you can add a little more flour as needed. Shape the dough into a ball and wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes to allow the gluten to relax.

  3. After the resting time, remove the dough from the refrigerator and divide it into small portions, about 50 grams each. Roll each portion into a ball and flatten it slightly with your hands. On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin circle, about 12-15 centimeters in diameter. Make sure the edges are even and not too thick.

  4. Your empanada dough is now ready to be filled with your desired filling. Place a spoonful of filling in the center of each dough circle, fold it in half, and seal the edges by pressing them together with your fingers or using a fork. Preheat your oven to 200°C. Before baking, brush the empanadas with beaten egg wash to give them a golden and shiny finish.

  5. Bake the empanadas on a lined baking sheet for approximately 20-25 minutes or until they turn golden brown. Once baked, remove the empanadas from the oven and let them cool slightly before serving. Enjoy your homemade Argentine empanadas!

Tip: This recipe makes approximately 12-15 empanadas, depending on the size of your dough circles. Feel free to adjust the quantities based on your preferences and desired yield.



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