It is fairly quick and easy to make the dough from scratch at home, but in the vegetarian empanada recipe above we’ve suggested purchasing ready-to-roll puff pastry for a shortcut. Make sure you let the filling cool slightly before adding to the dough. If you add this to the dough when it’s still hot you might find you have soggy empanadas on your hands after baking. Don’t skip the step of adding the brushed beaten egg to the top of the pastry, as this is what will give your empanadas a nice crispy, golden brown crust.
We’ve shared a vegetarian empanada filling idea, which you can vary with different ingredients like sweet potato and tomatoes. But if you’d like to make a classic Argentinian empanada, try following our favorite recipe, featuring the classic filling ingredients of steak and jalapeño peppers.
And empanadas are not to be confused with Italian panzerottos. There are many cultural and historical connections between Italy and Argentina, and panzerottos and empanadas are another example of how these countries are intertwined. Panzerottos, like empanadas, are an ancient form of street food, and you can find out how the two differ in our article about these tasty Italian and Argentinian snacks.
Storage
Baked empanadas will last for around four days in the fridge when stored in an airtight container. You can reheat them in the oven on a low heat for 10 minutes, but do ensure they’re fully warmed through before consuming. If stored correctly, you can eat empanadas as a cold snack straight from the fridge.
