Authentic Argentinian Emapanadas

How to Make

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Authentic Argentinian vegetarian empanadas are a joy to make, and an even bigger joy to eat - the just wait until you break one of these gorgeous babies in half!

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Gather the Ingredients

For dough: – 3 cups all-purpose flour – ½ teaspoon salt – ¾ cup vegetable oil – ½ cup cold water

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Gather the Ingredients

Onion and cheese empanadas: – 2 onions sliced into crescents – 1 cup Gouda cheese shredded – 1 tablespoon oregano – Salt & pepper to taste

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Gather the Ingredients

Mushroom and kale empanadas: – 1 pound mushrooms sliced – 2 cloves garlic minced – 4 leaves kale – 1 lime juice of – salt and pepper to taste

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Gather the Ingredients

For serving: – 1 Egg – Sesame seeds optional

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Preheat oven to 400F. To make dough: Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes.

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Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pun.

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For onion and cheese empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside.

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When making empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese. Seal empanada and set aside. Repeat with remaining filling and dough.

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For mushroom and kale empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee mushrooms until they begin to brown, 10-15 min. Add kale and garlic, mix well to combine and sautee for 3 min. Remove from heat and season with lime, salt & pepper. Set aside.

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For sweet potato and lentil empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes.

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When making empanadas, layer 1 TB of filling per empanada. Seal empanada and set aside. Repeat with remaining filling and dough.

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When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional). Bake at 400F until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Delicious!