Empanadas

Uruguayan empanadas stand as culinary diplomats, bridging centuries of tradition with modern-day appetites. These half-moon pastries, distant cousins of Cornish pasties and Portuguese rissoles, have evolved from their Spanish colonial roots into distinctly Uruguayan treasures. While neighboring countries claim their own versions, Uruguay’s interpretation features a uniquely flaky crust and generous meat-to-pastry ratio that makes food critics pause mid-bite. The story behind these portable feasts involves cattle ranchers, European immigrants, and a dash of gaucho ingenuity.

Key Takeaways

• Uruguayan empanadas traditionally feature beef filling due to the country’s extensive cattle ranching history and culture.
• The dough is made with flour, salt, and beef tallow or lard, then filled and sealed before baking until golden brown.
• Classic Uruguayan fillings include ground beef with eggs, ham and cheese, and Creole-style meat with sautéed onions.
• The cooking temperature for Uruguayan empanadas is typically 375°F (190°C) for 20-25 minutes until golden brown.
• Empanadas in Uruguay serve both as daily meals and snacks, with recipes passed down through generations of families.

History

While empanadas have become deeply woven into Uruguay’s culinary fabric, their origins can be traced back to medieval Europe, where Spanish and Portuguese cooks first developed these portable, filled pastries. Thirteenth-century Galicia provides the earliest written evidence of empanadas in literature.

The empanada evolution took a significant turn when Spanish colonizers introduced these versatile pastries to Latin America. In Uruguay, the abundance of cattle ranches and vast grasslands naturally led to beef becoming a predominant filling, though the cultural significance extends far beyond mere sustenance. These handheld delights, whose name derives from the Spanish “empanar” (to wrap in bread), found particular resonance among working-class individuals and travelers. The Moors’ influence on Spanish pastry-making techniques, combined with medieval European traditions of filling bread with preserved meats and cheeses, laid the foundation for what would become a cornerstone of Uruguayan cuisine.

Ingredients

The heart of any Uruguayan empanada lies in its carefully selected ingredients, which combine to create the signature taste that has made these handheld delights a national favorite. The foundation starts with a simple yet versatile dough made from flour, salt, and either animal fat or oil, while various filling varieties showcase Uruguay’s culinary creativity. Baking powder is essential for achieving the perfect dough texture.

Uruguayan empanadas captivate with their artfully chosen ingredients, creating an iconic taste through simple dough and inspired fillings.

Traditional Uruguayan empanadas feature:

• Savory combinations of minced beef, onions, and boiled eggs
• Cheese-based options blending ricotta, mozzarella, and parmesan
• Sweet variations incorporating raisins and spices

Each empanada achieves its distinctive golden finish through an egg wash before baking at 180-200C. The dough types can vary from flaky to tender, depending on whether animal fat or oil is used, while steam vents ensure the perfect texture during cooking.

Popular Recipes

Uruguayan empanadas shine through three classic recipes that have stood the test of time and family tradition. The traditional beef and egg filling leads the pack, followed closely by the beloved ham and cheese combination that perfectly balances savory and creamy elements. The third standout recipe features a Creole-style mixture of seasoned beef with onions and olives, a filling that captures the essence of Latin American culinary heritage. These versatile treats can be enjoyed as a meal or snack throughout the day, making them a cornerstone of Uruguayan cuisine.

Recipe #1

The classic Uruguayan Creole empanada combines finely minced beef with sautéed onions, hard-boiled eggs, and parsley, all enveloped in a flaky pastry made with flour, water, and beef tallow. Before baking at 180°C, each empanada receives a gentle brush of egg wash, ensuring that golden-brown finish that Uruguayans have perfected over generations. The filling mixture benefits from the addition of paprika and black pepper, while some cooks incorporate the optional raisins or olives to create that characteristic sweet-and-savory contrast that makes this recipe a national favorite.

Ingredients

For the Dough:

• 3 cups bread flour
• 1 teaspoon salt
• 1/2 cup beef tallow or lard
• 1 teaspoon baking powder
• 1 cup cold water
• 1 tablespoon dried oregano

For the Filling:

• 1 pound ground beef
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 2 hard-boiled eggs, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon paprika
• 1 raw egg (for egg wash)

cooking instructions

1. Sift together:
   • Flour
   • Baking powder
   • Salt
2. Prepare dough (15-20 minutes):
   • Form flour mixture into a crown
   • Melt fat and pour into center
   • Add water gradually while mixing
   • Knead until smooth
   • Let rest for 30 minutes
3. Form dough sheets (10-15 minutes):
   • Divide dough into equal balls
   • Roll each ball to 10-15 cm circles
   • Cut with round mold
   • Place on floured surface
4. Prepare filling (25-30 minutes):
   • Brown meat with onions
   • Season with salt and pepper
   • Boil eggs (10 minutes)
   • Peel and chop eggs
   • Combine all filling ingredients
5. Assemble empanadas (15-20 minutes):
   • Place filling on dough circles
   • Moisten edges with water
   • Fold into half-moon shape
   • Press edges firmly
   • Seal with fork marks
6. Baking method:
   • Preheat oven to 200°C (400°F)
   • Line baking sheet with parchment
   • Brush with egg wash
   • Bake 12-15 minutes for small empanadas
   • Bake 25-30 minutes for large empanadas

Alternative frying method:

• Heat oil to 180°C (350°F)
• Fry 3-4 minutes per side
• Remove when golden brown

Total preparation time: 1.5-2 hours

Recipe #2

For this hearty recipe variant, the traditional empanada dough combines all-purpose flour, beef tallow, and salt, while the filling features ground beef seasoned with oregano and chili, diced hard-boiled eggs, and sautéed onions. The assembled empanadas get a thorough egg wash before baking at 190°C until achieving that signature golden-brown finish. A final brush of melted butter and a side of chimichurri sauce converts these hand-held pies into proper Uruguayan street food, ready to transport taste buds straight to Montevideo.

Ingredients

Ham and Cheese Empanada Recipe

(Makes 12 empanadas)

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup beef tallow or lard
• 1 teaspoon baking powder
• 3/4 cup warm water
• 1 egg (for egg wash)

For the Filling:

• 2 cups diced ham
• 2 cups shredded mozzarella cheese
• 1/2 cup diced onions
• 2 cloves minced garlic
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

cooking instructions

Preparation Time: 1.5 hours

Cooking Time: 20-25 minutes

Serves: 12 empanadas

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup lard or sunflower oil
• 1 cup warm water
• 1 tsp salt
• 500g ground beef
• 2 onions, finely chopped
• 2 hard-boiled eggs, chopped
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Dough Preparation (30 minutes):
   • Mix flour and salt in a large bowl
   • Add lard and work into flour with fingers
   • Gradually add warm water while kneading
   • Knead for 10 minutes until smooth and elastic
   • Cover with plastic wrap and rest for 30 minutes
2. Filling Preparation (25 minutes):
   • Brown ground beef in large pan (8-10 minutes)
   • Add chopped onions, cook until translucent (5 minutes)
   • Add paprika and cumin
   • Season with salt and pepper
   • Let cool completely (10 minutes)
   • Mix in chopped hard-boiled eggs
3. Assembly (20 minutes):
   • Roll dough to 3mm thickness
   • Cut into 12-15cm circles
   • Place 2 tablespoons filling in center
   • Moisten edges with water
   • Fold and seal with fork tines
   • Place on baking sheet
4. Baking (20-25 minutes):
   • Preheat oven to 200°C
   • Optional: brush with egg wash
   • Bake until golden brown (20-25 minutes)
   • Let rest 5 minutes before serving

Storage:

• Store unbaked empanadas in freezer up to 3 months
• Store baked empanadas in refrigerator up to 3 days
• Reheat in 180°C oven for 10 minutes

Recipe #3

Another crowd-pleasing variation of Uruguayan empanadas combines 500 grams of flour with traditional beef tallow for the dough, while the filling features ground beef seasoned with onions and parsley. The carefully sealed empanadas receive a light egg wash before being placed on parchment-lined baking sheets and baked at 190°C for 25 minutes until golden brown. This recipe stands out for its attention to authenticity, using time-tested techniques like resting the dough and creating proper steam vents, which ensure the perfect balance of flakiness and flavor.

Ingredients

Dough:

• 3 cups wheat flour
• 1/2 cup beef tallow or lard
• 1 cup warm water
• 1 teaspoon salt
• 1/2 teaspoon baking powder

Filling:

• 1 pound ground beef
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 hard-boiled eggs, chopped
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4-5 green olives, pitted and chopped (optional)

For Assembly:

• 1 egg (beaten) for egg wash
• Extra flour for dusting

cooking instructions

URUGUAYAN EMPANADAS

Preparation Time: 2 hours

Cooking Time: 20-25 minutes

Serves: 12 empanadas

DOUGH PREPARATION:

1. Mix 3 cups flour, 1 tsp baking powder, and 1 tsp salt in a bowl
2. Add 1/2 cup cold butter or lard, work into flour until crumbly
3. Gradually add 3/4 cup cold water while kneading
4. Knead for 5-7 minutes until smooth
5. Cover and rest for 30 minutes minimum

FILLING PREPARATION:

1. Brown 1 lb ground beef with 2 chopped onions (10 minutes)
2. Add 3 minced garlic cloves, cook 2 minutes
3. Season with 1 tsp cumin, 1 tsp paprika, salt, and pepper
4. Cook for 5 minutes, stirring occasionally
5. Add 1/2 cup chopped parsley
6. Cool completely (30 minutes minimum)

ASSEMBLY:

1. Roll dough to 3mm thickness
2. Cut 12-15cm diameter circles
3. Place 2-3 tablespoons filling on one half
4. Add 1/4 boiled egg per empanada
5. Wet edges with water
6. Fold and seal with fork tines
7. Brush with beaten egg

BAKING:

1. Preheat oven to 375°F (190°C)
2. Place empanadas on lined baking sheet
3. Bake 20-25 minutes until golden brown
4. Rest 5 minutes before serving

STORAGE:

• Refrigerate up to 3 days
• Freeze unbaked up to 3 months
• Reheat in 350°F (175°C) oven for 10 minutes

Cooking Tips

Several essential tips can help home cooks master the art of preparing authentic Uruguayan empanadas. The secret lies in proper dough kneading techniques and precise filling methods. Allowing the dough to rest for at least 30 minutes improves its workability, while using room-temperature fats ensures easier handling.

When it comes to assembly, remember these key points:

• Maintain a consistent circle size of 10-15cm for uniform cooking
• Apply just enough filling (2-4 teaspoons) to prevent bursting
• Create small steam vents to prevent the empanadas from becoming soggy

Mastering these techniques converts a good empanada into an exceptional one. The proper sealing method, using a dampened edge and fork crimping, prevents filling leakage during baking. For the finishing touch, an egg wash creates that coveted golden-brown crust that Uruguayan empanadas are known for.

Final Thoughts

While empanadas may seem like a simple street food at first glance, their role in Uruguayan culture extends far beyond mere sustenance. These handheld delights embody centuries of cultural significance, from their medieval Iberian origins to their modern incarnation as a beloved national dish.

The culinary evolution of Uruguayan empanadas reflects the country’s rich history of immigration, indigenous influences, and regional adaptations. Each filling tells a story – from traditional creole recipes passed down through generations to innovative combinations that speak to Uruguay’s dynamic food scene. Whether served at family gatherings, sold by street vendors, or featured in upscale restaurants, empanadas remain a reflection of Uruguay’s vibrant culinary heritage and its ability to preserve tradition while embracing change.