Empanadas cordobesas are typical of the province of Córdoba and stand out from other Argentine empanadas for a sweet touch in the filling, thanks to a bit of added sugar along with raisins and potato.
The result is a hearty, soft filling with a distinctive sweet-and-savory contrast that clearly sets it apart from variations like the salteña or tucumana.
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Sweet Cordoba Style Empanadas
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 500 g of ground beef (about 1.1 lb)
- 2 of potatoes, boiled and diced
- 2 of onions, chopped
- 3 tablespoons of fat or oil
- 2 tablespoons of sugar
- 24 of raisins
- 12 of green olives, sliced
- to taste of salt, pepper, and cumin
- 3 cups of all-purpose flour
- 1 teaspoon of salt (for the dough)
- 80 g of fat or butter (for the dough) (about 3 oz)
- as needed of warm water (for the dough)
- 1 of beaten egg, for brushing (optional)
Instructions
- Make the dough, mix the flour with salt in a large bowl, add the melted fat or butter, and gradually work in warm water until you get a smooth, even dough. Cover and let rest for 30 minutes.
- Cook the onion, in a skillet with fat or oil, brown the chopped onion until translucent.
- Add the beef, stir in the ground beef and cook until it’s fully browned.
- Add the potato, stir in the boiled, diced potato, mixing well with the beef and onion.
- Season and sweeten, add salt, pepper, cumin, and the sugar, mixing so it’s evenly distributed through the filling.
- Add raisins and olives, remove from heat and stir in the raisins and sliced olives.
- Cool, let the filling cool completely before assembling the empanadas.
- Assemble and bake, roll out the dough, cut discs, fill, close with a crimped edge, brush with beaten egg, and bake at 200°C (390°F) for 20 to 25 minutes, until well browned.
Tips for getting them right
- Don’t overdo the sugar: the goal is a subtle sweet touch, not an overly sweet filling.
- The potato adds body and softness to the filling, and helps it go further.
- Letting the dough rest for 30 minutes makes it easier to roll out and handle.
- Chilling the filling well before assembling keeps the dough from getting soggy during assembly.
Traditional variations
- Some families add a pinch of cinnamon along with the sugar to boost the sweet touch.
- Fried versions also exist, though baking is the most common method for this variation.
How to serve
Empanadas cordobesas are served hot, freshly baked, as an appetizer or main dish.
They’re great for sharing at family gatherings, paired with red wine or a cold drink.
Recommended sides
- Red wine
- Salsa criolla
- Lemon
Did you know?
The sweet touch in empanadas cordobesas, achieved with a bit of sugar in the savory filling, is one of the features that most sets them apart from other Argentine regional variations.
The combination of potato, raisins, and sugar in a beef filling reflects the influence of traditional criollo cooking from the province of Córdoba.
Frequently Asked Questions
They include a couple of tablespoons of sugar added to the beef, potato, raisin, and olive filling, creating the sweet-and-savory contrast characteristic of this variation.
Potato adds body and softness to the filling and helps it go further with the same amount of beef.
Yes, fried versions exist, though baking at 200°C for 20 to 25 minutes is the most common way to prepare them.
It's recommended to let it rest for about 30 minutes covered with a cloth, which makes it easier to roll out and handle when assembling the empanadas.
