Where can you find the best empanadas in Buenos Aires? Every empanada restaurant in the capital fights for the title of the ‘Best empanada in BA’, but whether you’re a fan of ‘La cocina’s Pikachu or the meat filled ones from Kentucky, nothing beats homemade empanadas. Give it a try!!!

Ingredients: (about 25 empanadas depending on size and thickness of crust)   

For the crust:

500g of Flour

30g of salt

200 grams of butter

Water or milk.

Two eggs (for the glaze)


Put the Flour or salt into a bowl. Work the butter into the flour using your fingers or two forks. Add the milk (or water) until the dough comes together and can form a ball. Store it in the fridge for an hour.

(If you are in a hurry, I recommend you to buy the ‘ready to use’ dough for empanadas that you can find in every supermarket! I tried the ‘Saltena’ one and it worked very well.)

For the filling:

This is where your creativity comes in. There are endless combinations for the filling. You can put whatever you like in your empanadas!

Here is an example for the ‘meat filled’ empanada:

-500g of beef

– 2 onions

– 2 hard cooked eggs

– green olives

(you can add jalapenos, boiled potatoes, tomatoes, cheese, spices …)

Chopp the beef and cook in a pan. Chop the onions and fry them. Combine the ingredients for the filling and mix well.


Take the dough out of the fridge. Roll it out and cut it in circles. Spoon the filling into one half of each disk, leaving room to fold in half and fold. Don’t overfill them or you’ll end up with filling leaking out in your oven! When folded, cut a small slice off one of the edges. Try to take all the air out of the empanada. Paint your empanadas with the beaten eggs to give them a shiny look. Bake for 15 minutes at 350°C (or until crust turns light brown).


Here is a video of the traditional folding, but there are endless different types of folding! Do your own!


Here are some pictures of my first empanada making: