Serious Eats: Recipes

Cook the Book: Empanadas Mendocinas

Every culture has their own version of dough stuffed with some kind of filling. Pierogi, arepas, gyoza, pelmeni, ravioli, manti, jiaozi—insert dumpling here. Large or small, boiled, baked or fried, give me any variation and I'm happy.

In Argentina, the emapanda is the stuffed pastry of choice. Empanada dough is a vessel for endless fillings—chicken, ham, tuna, sweet corn, or fruit. Due to the prevalence of cattle in Argentina, the most popular empanada filling is beef. This recipe for Empanadas Mendocinas, adapted from Francis Mallmann's Seven Fires, combines hand-chopped beef with hard-boiled eggs and green olives for the quintessential Argentine empanada.

Win 'Seven Fires'

As always with our Cook the Book feature, we have five (5) copies of Seven Fires to give away this week.

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