The One Street Food Argentinians Can’t Live Without — And How to Make It at Home

Few foods in Argentina stir as much passion as the humble empanada. These golden, hand-held pastries are more than just a snack — they’re a national obsession. Whether filled with spiced beef, gooey cheese, or savory vegetables, Argentinian empanadas are a flavorful symbol of comfort, tradition, and regional pride.

Unlike the factory-made versions you might find frozen in a grocery store, real Argentinian empanadas are carefully folded by hand, often with a signature “repulgue” (crimped edge) that signals what’s inside. Each region has its own twist — some sweet, some spicy, some oven-baked, others deep-fried — but all are made to be shared and savored.

In this guide, you’ll learn how to make authentic empanadas from scratch, including classic fillings, dough-making tips, and techniques to get that perfect flaky crust. Whether you’re cooking for a party, prepping for the week, or just craving something cozy and flavorful, empanadas bring a bite of Argentina right to your kitchen.

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Best Time to Eat & How to Partner This Dish

Empanadas are incredibly versatile and can be enjoyed any time of day — breakfast with ham and cheese, lunch with a side salad, or dinner alongside roasted vegetables or chimichurri-drenched steak. But traditionally, they shine at family gatherings, picnics, and Sunday asados (barbecues).

For the full Argentinian experience, pair empanadas with a glass of Malbec or Torrontés wine, depending on your filling. Beef empanadas love red, while chicken or veggie versions go great with a crisp white. On the non-alcoholic side, a yerba mate served cold or hot adds a true cultural touch to your table.

Empanadas also partner well with salsas like chimichurri, salsa criolla, or a simple spicy tomato sauce for dipping. Don’t forget a side of marinated olives or pickled vegetables to balance the richness.

One of the most hotly debated topics in Argentina isn’t politics — it’s which province makes the best empanadas. Ask someone from Salta, Tucumán, or Mendoza, and you’ll get wildly different answers. Some prefer raisins in the filling, others insist on boiled egg. For many Argentinians, these variations are deeply personal and even emotional.

Another misunderstood truth is that empanadas aren’t meant to be overloaded. Outside Argentina, people often stuff them with cheese, sauce, or even dessert-style fillings, turning them into mini calzones. In reality, Argentinian empanadas are about balance — a juicy filling, well-seasoned but not dripping, with a dough that holds its shape but stays tender.

And finally, while empanadas are widely loved across Latin America, Argentinian empanadas are a specific culinary identity, not interchangeable with those from Chile, Colombia, or Spain. The difference lies in the dough, the folding technique, and the local pride that goes into every bite. Once you’ve made them the Argentine way, you’ll understand why they’re so fiercely protected.

How to Make Argentinian Empanadas

Argentinian Empanadas Recipe Ingredients

For the Dough:

3 cups all-purpose flour
1/2 cup unsalted butter (cold, cut into cubes)
1 teaspoon salt
1/2 cup cold water (plus more if needed)

For the Filling:

1 lb ground beef
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional for spice)
Salt and black pepper to taste
1/4 cup green olives, chopped
2 hard-boiled eggs, chopped

For Assembly:

1 egg, beaten (for egg wash)

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Step By Step How to Make Argentinian Empanadas

Prepare the Dough

In a large bowl, mix the flour and salt. Add the cold butter cubes and use a pastry cutter (or your fingers) to work the butter into the flour until it resembles coarse crumbs.

Gradually add the cold water, mixing until the dough begins to come together. Knead briefly until smooth. If the dough is too dry, add a bit more water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened. Add the red bell pepper, paprika, cumin, cayenne pepper, salt, and black pepper. Stir well to combine.

Increase the heat slightly and add the ground beef, cooking until it’s browned and fully cooked. Remove from heat and let it cool slightly. Once the filling is cooled, stir in the chopped green olives and hard-boiled eggs.

Assemble the Empanadas

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 4-5 inch round cutter to cut out circles.

Place about 1 tablespoon of the filling onto one half of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp the edges with a fork. Brush the tops of the empanadas with beaten egg for a golden finish.

Bake

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Let cool slightly before serving.

Tips To Make Argentinian Empanadas

Cold dough is easier to work with and helps create a flaky crust. Ensure the filling cools before assembling the empanadas to prevent the dough from becoming soggy.

Experiment with different fillings, such as shredded chicken, cheese, or vegetables, for variety. For a more traditional approach, you can pan-fry the empanadas in oil until golden brown instead of baking them.

How Many Calories Have Argentinian Empanadas

Calories: 200-250 kcal
Protein: 7-10g
Fat: 10-12g
Carbohydrates: 20-25g

Serving Suggestions

Argentinian empanadas are delicious as a snack or appetizer, and they can also be served as a main dish with sides such as:

Chimichurri Sauce: A tangy green sauce made with parsley, garlic, and vinegar that pairs perfectly with empanadas.

Simple Green Salad: A fresh side salad balances the richness of the empanadas.

Salsa Criolla: A mixture of tomatoes, onions, and bell peppers tossed in olive oil and vinegar for a refreshing accompaniment.

Choripán is best enjoyed fresh off the grill. Serve the grilled chorizo sausage nestled in a crusty baguette-style bun, topped generously with chimichurri sauce. For a full Argentinian street food experience, pair it with a simple side like papas fritas (fries) or a light green salad. It’s a perfect meal for outdoor gatherings, casual weeknight dinners, or game day spreads. Don’t forget a cold beer or a glass of Malbec to complement the bold, smoky flavors.

Final Thoughts

Choripán isn’t just a sandwich — it’s a cultural institution in Argentina. What makes it so special isn’t complexity, but its unapologetic simplicity: quality sausage, crusty bread, and zesty chimichurri. It’s a reminder that street food often captures the heart of a country more than any upscale dish can.

While it might be unfamiliar to many outside South America, once you make it at home, it earns a permanent place in your kitchen lineup. Sometimes, the most unforgettable meals are the ones that feel the most familiar — even when they come from halfway across the world.