No visit to Argentina is complete without tasting an empanada, the beloved pastry that holds a special place in the hearts and those across the country. At Estancia Los Potreros, we serve our own version of this delicious treat, lovingly made in our kitchen using family recipes passed down through generations.
Empanadas are small, savory pastry typically filled with spiced beef, onions, olives, and hard-boiled egg - though every region, and every cook, has their own take. In Córdoba, you'll often find them with a touch of sweetness, while in the north, expect bold, smoky spices. Some are baked to golden perfection; others are fried for a crispy finish. The pastry is very simply made from flour, water, salt, and fat (either butter, lard or vegetable oil), gently kneaded together before being rolled out into disks and filled.
Much like the Cornish Pasty, empanadas were designed to be the perfect lunch or snack for miners. The curved crust worked as a handle of the empanada, meaning they could easily eat the delicious filling and toss the crust without having to worry about washing their hands or contaminating their food.
These days the folding of an empanada has a huge amount of cultural significance. The traditional method of a twisted fold is named a ‘repulgue’ and is the classic way to seal the filling. Although these days, often different flavours of empanadas are characterized by different folding and shaping techniques, to allow people to identify them more easily.
Then you enter the hotly debated question of whether fried or baked empanadas are better. The traditional way to cook them is to bake them, which keeps the pastry flaky, and the casing structurally performs well, holding in the juicy filling well.
On the other hand, the fried empanada has a certain appeal. They cook in a flash, and the casing is satisfyingly crunchy and crispy. That being said, they do not last as long - and require being consumed almost immediately. Although when they are as delicious as they are, it is not a difficult task.
At the estancia, our empanadas are a guest favourite, whether shared around the fire with a glass of local Rose Malbec or served as part of a relaxed lunch. Along with the traditional beef filling, our chefs love to create other flavours including a delightful broccoli and blue cheese. So, next time you're with us, pull up a chair, grab an empanada, and taste a little piece of tradition.
Learning how to fill the perfect Empanada
Rolling the edges in the traditional style known as the ‘repulge’
Empanadas ready to go in the oven