Empanadas argentinas, or Argentinian empanadas, make up a group of traditional Argentinian pastries filled with a variety of ingredients, from meat to cheese and vegetables. Although they are mostly enjoyed in their savory form, there are sweet dessert varieties filled with ingredients such as dulce de leche and quince.
The dough, typically made with wheat flour, is rolled thin and folded over a filling, and the resulting parcel is then baked or fried to golden perfection. Traditional empanadas often feature ingredients such as ground beef, onions, and spices, giving them a robust and savory flavor.
VARIATIONS OF Empanadas Argentinas
MOST ICONIC Empanadas Argentinas
View moreThese empanadas are a specialty of the region of Tucumán, and they are quite different than numerous empanadas found in Buenos Aires. Tucumanas are typically handmade according to old, traditional recipes, and are characterized by a crispy dough and ideal proportions of dough and fillings.
The dough is made with wheat flour and beef fat, and it is then usually filled with beef, chicken, or tripe, along with other ingredients such as onions, hard-boiled eggs, paprika, and cumin. Authentic Tucumanas should be baked in a clay oven, and it is best to enjoy them with a glass of local wine on the side.
MOST ICONIC Empanadas Tucumanas
This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika, and cumin.
These empandas are also juicier than most other varieties because they include tomatoes in the mix. The filling is enclosed in dough consisting of flour, egg yolks, lard or pork fat, water, and salt, just like most empanadas. Empanadas cordobesas are fried in hot oil or baked in the oven until browned.
These soft crescent rolls are regarded as the Argentinian take on traditional French croissants. Even though they are very similar to the French variety, medialunas are slightly more moist, smaller, and a bit sweeter. There are two traditional types of medialunas; the larger version made with butter, and the smaller version made with lard.
Both varieties are usually prepared plain, with a rum-and-sugar glaze on top. They are traditionally eaten for breakfast, ideally accompanied by a cup of strong coffee with milk, or as an afternoon snack served with yerba mate, a traditional Argentinian herbal tea.
MOST ICONIC Medialunas
View moreMAIN INGREDIENTS
These crispy Argentinian pastries are typically star-shaped, while the center is filled with quince or sweet potato preserve (dulce). They are usually deep-fried and then brushed with a sugar glaze. Optionally, they can be filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.
MAIN INGREDIENTS
Arabian empanadas are pretty different from traditional Argentine empanadas. They are shaped into a triangle, and a portion of the filling remains visible in the center of the empanada. The filling consists of ground beef or lamb, chopped red and green peppers, green onions, and tomatoes.
It is typically flavored with oregano, chili powder, paprika, and black pepper. Interestingly, many people like to squeeze a bit of lemon juice in the center for an extra zing. As the name suggests, these empanadas are a result of Arabian influence, i.e., Arab immigrants moving to South America.
MOST ICONIC Arabian Empanadas
Hailing from Argentina, empanada catamarqueña is an empanada variety characterized by its garlicky kick. The empanadas are typically made with beef or goat meat, onions, and garlic. Raisins and green olives are also often included in these empanadas for extra flavor and texture.
Baked until golden brown, these flavorful parcels are best when served with local beverages.
MOST ICONIC Empanada Catamarqueña
MAIN INGREDIENTS
Bolas de fraile is the Argentine and Uruguayan version of a doughnut. It is made without a hole in the center, and the doughnut is usually filled with dulce de leche, then dusted with powdered sugar. It is believed that bolas de fraile is derived from a popular Germany pastry called Berliner Pfannkuchen.
The name of these tasty doughnuts means balls of weakness, and it is said that the name was invented by anti-clergy anarchists who wanted to oppose a harsh regime that was imposed by the Catholic church.
MAIN INGREDIENTS
Sacramentos is a type of Argentine factura or pastry that is similar to medialunas but usually shorter in size and without the distinctive crescent shape. These soft rolls can be made plain or with sweet or savory fillings such as quince paste (dulce de membrillo), sweet potato jam (dulce de batata), melted chocolate, or ham and cheese.
Another difference between sacramentos and medialunas is that the first have their corners closed inwards before rolling, whereas the latter have open corners. The pastry’s name means sacraments, and it is one of many traditional Argentine pastries which were given blasphemous and anti-state names by anti-clergy anarchists who wanted to oppose the church, the state, and the police.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.