Argentina: Don't Cry for Me, Empanada

Updated: Dec 28, 2019

Ah, Argentina!

A beautiful and very friendly country, Argentina is well known for its fabulous meats. And while I sing it’s culinary praises, I have to applaud and share, that wonderful fast food called the empanada.

The word empanada derives from the Spanish word, empanar, which means 'to bread'. It is a pastry of flour-based dough folded and pressed around a filling. Recipes from the Iberian peninsula date back to the 16th century and has its origins in the Indian samosa. The empanada made its way to the America’s through Spanish conquest and is represented in most Latin American cuisines.

In Argentina, each province has its special filling and preferred preparation, baked or fried. There are many recipes for Argentine empanadas. This recipe combines my favorites with additions from my own tasting memory. They are very easy to make and are delicious. Enjoy!

Argentine Empanada

1 lb. ground meat

4 oz. ground chorizo

1 onion, chopped

4 cloves garlic, chopped

1 potato, small, diced small (raw, not cooked. It will cook in the mix)

2 tsp. thyme...I used dried leaves but you can use fresh

1 tsp. oregano

1 tbsp. tomato paste

1 tbsp. paprika

1 pinch red pepper flakes

beef or chicken stock as needed

You can find empanada shells by Goya in the freezer section. Alternatively, You can use premise pie crusts and cut your circles or make your own dough.

You’ll have to look that up😂

Saute the onion and garlic. Brown the beef and chorizo. add the rest of the ingredients and simmer for about 30 minutes so that the flavors meld together. Use the stock to keep the mixture moist and saucy. Let cool.

Place one tablespoon or more in the center of the round dough, fold and pinch tight. I used a fork to seal the dough. Brush tops with either melted butter or an egg wash. Place on a parchment-lined bake sheet and bake at 375* for 10-15 minutes or until golden brown. Serve hot or room temp.

Other ingredients can be placed atop meat before folding. Chopped hard-boiled egg, sliced green olives, raisins, chopped walnuts or currants add a delicious twist to the classic recipe.

You will love these!

#Argentina #Argentinacooking #SouthAmericanCuisine #wanderlust #momentsofmine #roamtheworld #oldbagonaplane #travel #solotravel #empanada

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About Us


Fearing the empty nest? Don't! Since my children have flown the coup, I have had time to refocus on my passions of travel, art, and writing.  This little blog is a handy tool that helps me share what I have learned with others.


I grew up in the States, but have lived a large chunk of my adult life in the UK. I now split my time between London and South Africa as well as chasing the sun around the world. 


 When my nest emptied, I began to plan my trips according to my own schedule, indulging in going solo. Once one gets used to traveling solo, it can be a very freeing experience. I seek out interesting, informative and unique experiences, and proffer advice with my network of readers.  I also have a lot of fun!


 Spa retreats and personal growth travel are core to what I do.  If there was a master's degree in the art of booking massages, I would be a scholarship student! I also plan to conquer Europe one city break at a time and with all that effort, I need as many beach holidays as possible. 


So please enjoy reading my tales of travel. I hope you are encouraged to get on that plane and perhaps have a few giggles along the way.


When my large family was quite young, we lived in several international postings. In an age before Google Translate,  I negotiated the grocery stores of foreign countries in search of tasty ingredients. I soon became an expert at discerning information from food labels and also learned to cook healthy, quick meals from local sources. 


From this experience, I became quite the foodie, even before 'foodie' was a word. And now as an empty-nester and devotee of food travel networks, I  interpret those old recipes into smaller, even tastier versions. 


Being an editor and food/wine travel columnist,  I travel the world sampling indigenous recipes which I share on Old Bag on a Plane. I also love wine!


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