Classic Argentinian Beef Empanadas

Beef Empanadas are classic fare in Argentina, and are becoming more popular in the United States. But the question on everyone’s mind is: How do you make the crust?

Usually, I recommend that people buy empanada crust (this is a link to my favorite brand) at the grocery store, as occasionally they are available in the frozen Latin American foods section. Unfortunately, empanada crusts are not reliably available. Sometimes you can find them, and sometimes you can’t. (I think people stock up, so the super market often runs out) Of course, you can get empanada crusts shipped to you, but the quantities are massive, so this might not be an option.

How do they Make Empanadas in Argentina?

Friends of mine in Argentina have indicated that most home bakers buy their empanada crusts at the supermarket, so they really didn’t have any recipes for empanada crust that they could share with me. So, I decided to develop my own empanada crust recipe, and here it is!

I’ve been working on this recipe for awhile, and I think it is a good one. But there are a few tricks to understanding what this recipe can do.

1. This empanada crust recipe is good for baked empanadas, not fried.
2. You can use other savory fillings, but it is particularly good as a crust for beef empanadas. This recipe does work with sweet fillings like pumpkin and sweet potato, but it is too firm to be considered “pastry.”
3. Do not roll this dough too thin, as it will be difficult to handle
4. Chilling the dough after it is rolled helps to keep it firm for filling
5. Use a rolling pin to roll out the dough, and not a tortilla press.

Isn’t there just one Empanada Crust Recipe?

I have not come across an empanada crust recipe that is multi-purpose for use in both fried and baked empanadas, but I will keep researching. This recipe makes beef empanadas that you will find immediately familiar and authentic. You can look at my recipe for Empanadas de Camote (Sweet Potato Empanadas) for a sweet, pastry dessert crust if that is the texture you desire.

Experimenting with different doughs is one of my favorite past-times. I’m looking forward to sharing more empanada crust recipes with you soon!