How to knock-up perfect Empanadas Argentinas

Chef Martin Milesi from Restaurant RAIZ, in Buenos Aires, tells you how

3 mins

In Argentina, empanadas are often served at parties as a starter or main course, or at festivals. Some shops specialise in freshly made empanadas, with many flavors and fillings.

Follow leading chef Martin Milesi's instructions below to get your fiesta started!


For the dough:

1kg flour
150g beef fat
400g water
20g salt
50g sugar
30g paprika

For the filling:

1kg roast beef en cubos
800g finely chopped onions
200g red pepper
100g Spanish mild sweet paprika
Pinch of salt and black pepper
300g potatoes, sliced in small cubes
3 hard boiled egg
100g raisins


For the dough:

Mix the flour with salt, sugar and the paprika. Add the water and the fat (slightly warmed). Knead the dough and leave it to rest for 30 minutes. Stretch the dough and cut it in circles of approximately, 14cm.

For the filling:

Pan fry the meat. Add the onions and red pepper followed by the paprika, to add the red color to this recipe. Cover the pan and let it to cook in low heat for three hours. Try to avoid the meat catching in the bottom of the pan. At the end, add salt, black pepper, the potatoes (already cooked in boiling water), the hard boiled egg and raisins.

For the best juicy empanada, make sure you have equal parts of vegetables and meat. Wait until the filling is very cold to fill in the dough. After filling and sealing the empanadas in “Cornish pasty shape”, place them in an oven proof baking tray and bake them in the oven 180 to 240 degrees celsius.

Chef Martin Milesi is from Argentina and has recently opened his first solo venture, the restaurant RAIZ, in Buenos Aires. He has kindly supplied this recipe to Branding Latin America.

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