An Argentinean classic with middle eastern roots.
Foods you don’t want to miss whenever you are traveling in Argentina include asado, locro, mate and exquisite empanadas.
Although the history of empanadas can be traced to middle eastern Iran, Argentina has adopted and adapted this classic filled pastry to make it its own since it colonization in the 15th century, and they are truly unique. Juicy, spicy, fried, baked… you name it, and it can describe an empanada! Every region has their own staple recipe, from juicy sweet meat Salteñas to modern caprese in Palermo, you can find it all.
Empanadas are the perfect compliment to start a pizza feast, as an appetizer for any dish, and accompanied with soup and salad can make for a light but very delish lunch. You can even do small cute empanadas to serve as finger food with a glass of wine or beer at a cocktail party.
This is a very very “easy-pleasy” recipe for empanadas. It calls for pre-made pastry and ingredients that you’ll surely have at home in your fridge. They can be prepared ahead and frozen for up to 2 months, and they go straight to the oven, no need to thaw.
Cheese Soufflé Empanadas
Yield: 10 -12 empanadas
- 1 sheet puff pastry, rolled out thin
- 2 eggs
- 1 cup shredded cheese (you can use a mixture of parmesan, cheddar, mozzarella, gouda, any kind you like… you can even just use the grated parmesan cheese that you buy to eat with your pasta)
- ½ tsp garlic powder (according to taste)
- 1 ½ tsp red pepper flakes
- Black peppercorn to taste
- Salt to taste
- Lightly beat the eggs.
- Add salt, pepper flakes, black pepper, garlic and mix.
- Add the grated or shredded cheese, the mixture should still have somewhat of a liquid consistency.
- Roll out pastry thinly and cut into 12-18 cm diameter circles tracing a small plate or bowl.
- Put filling in the center making sure to pinch one side quickly in order to hold in the egg mix
- Folding (important). There are different techniques to folding your empanadas. One very simple method is to water the edges and fold over making edges meet, and then press the edges with a fork. This seals well and looks pretty. Another way (the one you can see in the pictures) is to fold and make end meet, and then you use your fingers to go pinching the edges. You can pinch them with a fork to make sure steam can come out during cooking (don’t do this if you’re going to fry them).
- Bake in a pre-heated oven for 10 to 15 minutes at 400 degrees F
The result: you should have a cheese soufflé like filling inside a golden crunchy pastry.
Next time I’ll teach you how to make your own pastry and go really Argentine style with groundbeef filling (a couple of options from different regions).
An extra tip for perfect empanadas… very well preheated oven, and making sure you don’t have any air inside when you fold your empanadas.
–Luz Landa, Sedimentality Contributor
Suggested Wine Pairings
Thanks again to Luz for her recipe. My suggested pairings for this dish are crisp, acidic wines, like Sauvignon Blanc from New Zealand, or a more neutral white wine, like an Orvieto or Grechetto that has been slightly oaked. A Chardonnay that has been fermented in steel would also work nicely if you are looking for a more full-bodied wine to pair with this dish; it would also compliment the richness of the pastry.
I would probably stick to white wines with such a rich, cheesy dish, but if you are looking for a red, try a really floral Pinot Noir, and stay away from really tannic wines like Cabernet Sauvignon: the tannins will kill the more subtle flavors and textures from the souffle-like texture of the filling.
Thanks again to Luz for her recipe! We are looking forward to many more!If you like this recipe, check out the rest of our recipes HERE! Need to pair something delicious with something delicious to drink? Check out our wine reviews. Don’t forget to like us on Facebook to receive an occasional wine review or recipe update in your newsfeed! P.S. We are on Twitter, too. 🙂