Tucumán Empanadas (Empanadas Tucumanas)
Empanadas Tucumanas Say it: em-pah-NAH-dahs too-koo-MAH-nahs
Empanadas Tucumanas are Argentina’s most famous empanada style, from the northern province of Tucumán. The filling is hand-cut beef simmered with onion, red bell pepper, paprika, and cumin, then folded with hard-boiled egg and green olives. Unlike many other Argentine versions, these contain no potato or raisins, and the beef is juicy but not soupy. Wrapped in a tender, flaky lard dough and baked until golden, they are served warm as a snack or a meal, especially at family gatherings and national holidays.
Tucumán Empanadas (Empanadas Tucumanas)
Empanadas Tucumanas
Pronounced em-pah-NAH-dahs too-koo-MAH-nahs
- Serves
- 4
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For assembly
Method
Make the dough. in a large bowl, mix the flour and salt. Add the melted fat and warm water, then knead until smooth and elastic, about 8 minutes. Cover and rest at room temperature for 30 minutes.
Make the filling. in a wide skillet, heat 2 tablespoons fat over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, 4–5 minutes.
Add the white onion and red bell pepper; cook until softened, about 5 minutes. Stir in the green onions, sweet paprika, cumin, hot paprika, salt, and black pepper; cook 1 minute until fragrant.
Pour in the broth, reduce heat to low, and simmer, uncovered, until the beef is tender and the liquid has nearly evaporated but the filling is still moist, 15–20 minutes. Let cool completely.
Stir the chopped hard-boiled eggs and olives into the cooled filling. Taste and adjust seasoning. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Divide dough into 12 equal balls. On a floured surface, roll each into a 5–6 inch (13–15 cm) round. Place about 2 tablespoons filling in the center; brush edges with beaten egg.
Fold dough over to form a half-moon; press edge to seal, then crimp with the traditional repulgue: pinch and twist the edge between your fingers. Place on the baking sheet.
Brush tops with remaining beaten egg. Bake until golden brown and crisp, 20–25 minutes. Let cool 5 minutes before serving.
Regional variants
Some home cooks add a small boiled potato or a few raisins, but purists say a true tucumana has only beef, onion, pepper, egg, and olives.
Cook's notes
- For cleaner cubes, put the beef in the freezer for 20–30 minutes before cutting.
- If beef fat is unavailable, use lard; butter or shortening work but give a less traditional flavor.
- Do not overfill: too much filling can make the empanadas burst open during baking.
Serve with
Traditionally served warm as a snack or meal, often with a light tomato and onion salad.
Make ahead and storage
Unbaked empanadas can be frozen solid on a tray, then stored in a bag; bake from frozen at 400°F (200°C) for 25–30 minutes.
