What is an empanada?
An empanada is a thin pastry with a filling, sealed with a braided edge and baked until golden. It is eaten warm, by hand, and in Argentina it is everywhere: at the office lunch, at birthdays, before the asado and at the Sunday table.
The idea of wrapping a filling in dough is ancient and travelled from the Middle East through Spain to the Americas. But the Argentine empanada has a character of its own: the dough is thinner and more tender than a pizza or a pie, the filling is juicy, and every province has its own version, which it defends with pride.
The regional varieties
Salteñas
Small and juicy, with potato and a touch of heat.
Tucumanas
Hand-cut matambre, spring onion and egg.
Cordobesas
With raisins and sugar on top.
Mendocinas
Olives and plenty of onion.
Porteñas
Minced beef, hard-boiled egg and olive.
Then there are the ones with humita (creamy corn), with vegetables (chard or spinach in white sauce), with ham and cheese, with chicken. Every filling has its own repulgue, the braid on the edge, so you know which is which without opening it.
How to eat them
By hand, no cutlery. Hold the empanada by the crimped edge, bite it little by little and, if it is juicy, tilt it slightly forward. Cutting it with a knife and fork is a tourist thing: nobody will say anything, but everyone will look.
They are eaten hot, straight from the oven. The ideal companion is chimichurri, the Argentine sauce of parsley, oregano, garlic, chilli flakes, vinegar and oil. It brings freshness and a touch of acidity to the filling. In Argentina it comes with red wine or an ice-cold soft drink; in Nuremberg, with whatever you like best.
Chimichurri
Parsley, oregano, garlic, chilli flakes, vinegar and oil. The Argentine sauce that freshens everything up.
The empanadas at Patagonien
At Patagonien we make empanadas with homemade dough and traditional fillings, baked in the oven. In the photo above: beef on the left, vegetable on the right and the chimichurri in the middle. They come in two versions:
- Beef, the classic.
- Vegetable, for those who do not eat meat.
And you can always add a chimichurri dip on the side. You will find them under "Savoury specialities" on our menu, together with chipa, a small cheese bread made with cassava starch, typical of north-eastern Argentina and Paraguay, which also goes perfectly with coffee or mate.
If you have any allergies, the allergen list shows every ingredient.
Frequently asked questions
Are Argentine empanadas spicy?
Generally not. Unlike Mexican ones or some from northern Argentina, the Buenos Aires empanada is flavourful but mild. If you want heat, the chimichurri can have its touch of chilli flakes.
What is the difference from a Galician empanada?
The Galician one is a large rectangular pie cut into portions. The Argentine one is an individual pastry eaten by hand, with thinner dough.
What is chipa?
A small round cheese bread made with cassava starch, typical of Paraguay and north-eastern Argentina. It is naturally gluten-free (but does contain cheese and egg), crunchy outside and chewy inside.
Is one empanada a full meal?
Two or three, yes. One empanada is a big bite; the typical Argentine lunch is a dozen shared between four people.
See you in Nuremberg
Come to Patagonien at Kressenstraße 33 and try a freshly baked empanada with its chimichurri. And if you are still hungry for Argentina, we have handmade alfajores and mate to complete the experience.
