Argentinian Empanadas: Two Fillings

In a bowl, combine 3 cups of flour and 1/2 teaspoon of salt, mixing until the salt is incorporated.

Add 3/4 cup of warm milk, 1 egg, and 4 ounces of melted butter to the flour mixture and mix until it comes together.

Knead the dough on a floured surface for about 5 minutes until it becomes a smooth ball.

Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

After resting, roll the dough into a log and cut it into 12 equal pieces.

Using a tortilla press, flatten one of the dough balls.

For the fugazeta filling, place a slice of provolone cheese in the center of the dough, add sautéed onions, and top with mozzarella cheese before closing the empanada.

For the chicken filling, combine diced chicken with onions, bell peppers, garlic, olives, and queso blanco, then fill the empanada and close it with a fluted design.

Place the empanadas on a sheet tray and brush with an egg wash, adding dried oregano on top of the fugazeta filling.

Bake the empanadas until golden brown.

Equipment Needed

Allergens