Argentine Empanadas Mendocinas are a regional variety of empanadas from Mendoza, Argentina, filled with spiced beef, onions, hard-boiled eggs, and olives. These hand-held pastries are perfect for a snack or light meal and are often enjoyed with a side of carbonada criolla or Argentine grilled provolone. The rich, savory filling of the empanadas pairs beautifully with the creamy provolone, creating a delightful balance of flavors. These empanadas are a true reflection of the culinary diversity found in Argentina, with each region offering its own unique twist.
On our trip to Argentina, Laurel and I were excited to try the famous Argentine Empanadas Mendocinas. We found a cozy local restaurant that was well-known for these treats. The empanadas had a golden, flaky crust with perfectly crimped edges, baked to a light crispness. Each bite revealed the rich history of Argentina’s food culture, and we were amazed by how these little pockets looked so simple yet held so much tradition within them.
As we sat down to eat, the warm atmosphere of the restaurant made the experience even more enjoyable. The Argentine Empanadas Mendocinas came out steaming hot, and the aroma filled the air, making our mouths water. We couldn’t wait to dive in. The empanadas were served in traditional clay dishes, adding to the charm of the setting. Laurel and I both agreed that trying these at a local spot added authenticity to our Argentine adventure.
What truly made the moment special was sharing it with Laurel. We laughed, talked, and soaked in the experience of enjoying Argentine Empanadas Mendocinas together. The way they were presented—rustic yet elegant—was a perfect match for the lively vibe of the restaurant. It wasn’t just about the food but also the chance to connect with Argentina’s culinary heritage in such a personal way.
Ingredients For the Argentine Empanadas Mendocinas Recipe
For the Dough:
All-purpose Flour
Salt
Unsalted Butter
Eggs
Water
For the Filling:
Ground Beef
Onion
Green OnionS
Red Bell Pepper
Garlic Cloves
Ground Cumin
Smoked Paprika
Dried Oregano
Salt
Freshly Ground Black Pepper
Beef Broth
Raisins
Green Olives
For the Egg Wash:
Egg Yolk
Water
Cooking Instructions For the Argentine Empanadas Mendocinas Recipe
- In a large mixing bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the beaten eggs and enough water to form a smooth dough. Knead the dough on a floured surface for about 5 minutes, or until it is elastic and no longer sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, make the filling. In a large skillet, brown the ground beef over medium-high heat. Add the onions, green onions, red bell pepper, and garlic, and sauté until the vegetables are tender.
- Add the cumin, smoked paprika, oregano, salt, and pepper to the skillet, and stir to combine. Add the beef broth, raisins, and olives, and simmer the mixture for about 10 minutes, or until the liquid has been absorbed.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter or a small bowl.
- Place about 1-2 tablespoons of the filling in the center of each dough circle. Fold the dough over the filling and crimp the edges together to seal the empanadas.
- Whisk together the egg yolk and water to make the egg wash. Brush the tops of the empanadas with the egg wash.
- Bake the empanadas on a baking sheet for 20-25 minutes, or until they are golden brown.
- Serve the empanadas hot, warm or cold.
5 Reasons to Love Argentine Recipes
1. Rich Grilling Tradition
Reason: The art of grilling, or asado, is deeply ingrained in Argentinian culture. The emphasis on high-quality beef and simple seasoning lets the natural flavors shine, making each bite satisfying.
2. Diverse Flavors
Reason: Argentinian cuisine offers a wide variety of flavors, from the tangy chimichurri sauce to the sweet richness of dulce de leche. This diversity means there’s always something new and exciting to taste.
3. Family Atmosphere
Reason: Every dish in Argentina tells a story, reflecting the country’s history and cultural influences. Whether it’s a traditional empanada or a comforting bowl of locro, each meal connects you to the country’s vibrant heritage.
4. Fresh, Local Ingredients
Reason: Argentinian food emphasizes fresh, local ingredients, from the beef to the vegetables used in salads. This focus on quality ensures that each dish is flavorful and nourishing.
5. Community and Family
Reason: Meals in Argentina are more than just about food; they are a way to bring people together. The communal experience of sharing an asado or a family dinner creates strong bonds and lasting memories.
10 Tips for Cooking Traditional Argentinian Recipes
1. Select the Best Beef Cuts
Tip: Choose cuts like ribeye, sirloin, or flank for traditional Argentinian dishes. Look for well-marbled meat for optimal flavor.
Why: The quality of the beef is crucial in Argentinian cuisine, where grilling (asado) is central. Well-marbled meat ensures tenderness and juiciness.
2. Use Hardwood Charcoal for Grilling
Tip: Opt for hardwood charcoal instead of briquettes when grilling. It burns hotter and imparts a smoky flavor to the meat.
Why: The type of charcoal used can significantly affect the taste of grilled dishes, a key element in Argentinian cooking.
3. Marinate with Simple Ingredients
Tip: Use basic marinades of olive oil, garlic, lemon, and fresh herbs for meats. Avoid overpowering the natural flavor of the meat.
Why: Argentinian cuisine values the natural taste of ingredients. Simple marinades enhance the flavor without overwhelming it.
4. Cook Empanadas with a Golden Crust
Tip: Brush empanadas with an egg wash before baking to achieve a golden, crispy crust.
Why: A golden crust not only improves the texture but also adds an appealing visual aspect, making the empanadas more appetizing.
5. Serve Chimichurri as a Condiment
Tip: Prepare chimichurri using fresh parsley, garlic, oregano, vinegar, and olive oil. Serve it alongside grilled meats.
Why: Chimichurri is a staple in Argentinian cuisine, complementing the rich flavors of grilled meats with its tangy and herbaceous profile.
6. Cook Milanesa to a Crispy Perfection
Tip: Fry breaded beef or chicken cutlets in hot oil until golden brown. Drain on paper towels to remove excess oil.
Why: The crispiness of Milanesa is key to its appeal. Proper frying ensures a crunchy exterior while keeping the meat tender inside.
7. Prepare Locro for a Hearty Meal
Tip: Slow-cook a mix of corn, beans, pork, and chorizo for several hours. Season with paprika, cumin, and bay leaves.
Why: Locro is a traditional stew enjoyed during national celebrations, and its long cooking time allows the flavors to meld together, creating a rich and hearty dish.
8. Use Fresh Ingredients for Salads
Tip: Include fresh tomatoes, lettuce, onions, and boiled eggs in salads. Dress with olive oil, vinegar, and salt.
Why: Fresh ingredients are essential in Argentinian salads, providing a crisp and refreshing contrast to heavier meat dishes.
9. Achieve the Perfect Dulce de Leche Consistency
Tip: Cook sweetened condensed milk slowly, stirring frequently until it thickens and turns a caramel color.
Why: Dulce de leche is a beloved dessert component in Argentina. Its smooth, rich texture enhances pastries and sweets like alfajores.
10. Serve Wine to Complement the Meal
Tip: Pair Argentinian dishes with Malbec wine, known for its deep flavor and smooth finish.
Why: Wine is a vital part of Argentinian dining culture. A well-chosen wine enhances the dining experience by complementing the flavors of the food.
5 FAQ For the Argentine Empanadas Mendocinas Recipe
Q: What is the steaks Argentine Empanadas Mendocinas recipe?
A: The steaks Argentine Empanadas Mendocinas recipe is a traditional dish from Mendoza, Argentina, featuring empanadas filled with a mixture of seasoned steak, onions, and spices, all encased in a pastry dough.
Q: What ingredients are used in the steaks Argentine Empanadas Mendocinas recipe?
A: The steaks Argentine Empanadas Mendocinas recipe typically includes steak, onions, bell peppers, cumin, paprika, and dough for the empanadas, along with optional additions like olives or hard-boiled eggs.
Q: How do you prepare the steaks Argentine Empanadas Mendocinas recipe?
A: To prepare the steaks Argentine Empanadas Mendocinas recipe, cook the steak with onions and spices, let the mixture cool, then fill pastry rounds with the mixture and bake or fry until golden brown.
Q: Can you use different cuts of steak for the steaks Argentine Empanadas Mendocinas recipe?
A: Yes, you can use various cuts of steak for the steaks Argentine Empanadas Mendocinas recipe, such as sirloin or flank steak, depending on your preference for tenderness and flavour.
Q: What can you serve with the steaks Argentine Empanadas Mendocinas recipe?
A: The steaks Argentine Empanadas Mendocinas recipe can be served with a side of chimichurri sauce, a fresh salad, or some pickled vegetables to complement the rich, savoury filling of the empanadas.
Argentinian Empanadas Mendocinas
Equipment
- large mixing bowl
- Skillet or frying pan
- Baking sheet
- Rolling Pin
- Cookie cutter or small bowl
- Pastry brush
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cut into small pieces
- 2 large eggs, beaten
- ⅓ cup water, or as needed
For the Filling:
- 1 lb. ground beef
- 1 large onion, finely chopped
- ¼ cup green onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup beef broth
- ¼ cup raisins
- ¼ cup green olives, chopped
For the Egg Wash:
- 1 egg yolk
- 1 tbsp. water
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the beaten eggs and enough water to form a smooth dough. Knead the dough on a floured surface for about 5 minutes, or until it is elastic and no longer sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, make the filling. In a large skillet, brown the ground beef over medium-high heat. Add the onions, green onions, red bell pepper, and garlic, and sauté until the vegetables are tender.
- Add the cumin, smoked paprika, oregano, salt, and pepper to the skillet, and stir to combine. Add the beef broth, raisins, and olives, and simmer the mixture for about 10 minutes, or until the liquid has been absorbed.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter or a small bowl.
- Place about 1-2 tablespoons of the filling in the center of each dough circle. Fold the dough over the filling and crimp the edges together to seal the empanadas.
- Whisk together the egg yolk and water to make the egg wash. Brush the tops of the empanadas with the egg wash.
- Bake the empanadas on a baking sheet for 20-25 minutes, or until they are golden brown.
- Serve the empanadas hot, warm or cold.
1 comment
I had both empanadas with meat filling and these that had meat, olives, raisins and more. I like these the best and here is the recipe.
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