Empanada Showdown: Argentine vs. Colombian – and Saving on Both

Empanadas are a beloved dish throughout Latin America, but not all empanadas are created equal. In this showdown, we’ll explore the delicious differences between two of the most popular styles: Argentine and Colombian. We’ll also share budget-friendly recipes for making both at home.

The Contenders

Argentine Empanadas

Argentine empanadas are typically made with a wheat-based dough and are often baked, resulting in a light and flaky pastry. The fillings vary by region, but a classic combination is ground beef, onions, hard-boiled eggs, and olives.

Budget-Friendly Recipe:

• Dough: You can make your own dough with flour, water, and butter, or you can buy pre-made empanada discs in the freezer section of your local Jewel-Osco.

• Filling:

  • 1 lb ground beef
  • 1 onion, chopped
  • 2 hard-boiled eggs, chopped
  • 1/2 cup chopped green olives
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste

• Instructions:

  1. Cook the ground beef and onion in a skillet until the beef is browned and the onion is soft. Drain off any excess grease.
  2. Stir in the hard-boiled eggs, olives, paprika, cumin, salt, and pepper.
  3. Place a spoonful of the filling in the center of each empanada disc. Fold the disc in half and seal the edges by pressing with a fork.
  4. Bake at 400°F for 15-20 minutes, or until golden brown.

Colombian Empanadas

Colombian empanadas are made with a corn-based dough (masarepa) and are usually fried, giving them a crispy exterior. The fillings are also different, with a classic combination of shredded beef or pork and potatoes.

Budget-Friendly Recipe:

• Dough: You can find masarepa in the international aisle of most Jewel-Osco stores. Simply mix it with water and salt to form a dough.

• Filling:

  • 1 lb shredded beef or pork (you can use leftover roast or make your own in a slow cooker)
  • 2 potatoes, boiled and mashed
  • 1/2 onion, chopped
  • 1/2 tsp cumin
  • Salt and pepper to taste

• Instructions:

  1. In a bowl, combine the shredded meat, mashed potatoes, onion, cumin, salt, and pepper.
  2. Take a small ball of the dough and flatten it into a circle. Place a spoonful of the filling in the center.
  3. Fold the dough in half and seal the edges.
  4. Fry the empanadas in hot oil until they are golden brown and crispy.

Money-Saving Tips

• Make Your Own Dough: Making your own dough is always cheaper than buying pre-made discs.
• Use Leftover Meat: Empanadas are a great way to use up leftover roast beef or pork.
• Make a Big Batch: Empanadas freeze well, so make a big batch and freeze them for a quick and easy meal later on.

The Verdict

So which empanada reigns supreme? We’ll let you be the judge. Both Argentine and Colombian empanadas are delicious, and with these budget-friendly recipes, you can enjoy them both without breaking the bank. So get cooking and let the empanada showdown begin!