Dish

Empanada Cordobesa

Cordobese Empanada

Empanada Cordobesa is made with a flaky pastry dough that is filled with a mixture of ground beef, onions, paprika, cumin, and other spices. The filling is cooked until it is tender and flavorful, and then it is wrapped in the pastry dough and baked until golden brown. The result is a delicious and savory pastry that is perfect for a quick snack or a light meal.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Pastry

Origins and history

Empanada Cordobesa originated in the province of Cordoba in Argentina, but it is now popular throughout the country and in other Latin American countries. It is believed to have been brought to Argentina by Spanish immigrants in the 16th century.

Dietary considerations

Empanada Cordobesa is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for people with gluten intolerance as it contains wheat flour.

Variations

There are many variations of Empanada Cordobesa, including those that are filled with chicken, cheese, or vegetables. Some versions also include olives or raisins in the filling.

Presentation and garnishing

Empanada Cordobesa is typically served hot and garnished with a sprinkle of chopped parsley or a drizzle of chimichurri sauce.

Tips & Tricks

To make the pastry dough flakier, use cold butter and cold water. Also, make sure to let the dough rest in the refrigerator for at least 30 minutes before rolling it out.