Empanada of the Month! Empanadas Mendocinas
The lovely Rebecca at From Argentina with Love is hosting “Empanada of the Month!”and you know I just couldn’t resist participating. Empanadas (or empanadillas as these little ones are called over here) are basically beautifully flaky pastry wrapped around the filling of your choosing. They’re like little pillows of crispy on the outside, flavor explosion on the inside. The variety is endless…you can fill them with meat (as in this case), fish, vegetables, cheese or even custard and/or fruit for dessert empanadas.
Empanadas Mendocinas are basically filled with ground beef, onion, olive slices and a slice of hard boiled egg, with a bit of bite from the crushed red pepper. The first time we tried Empanadas Mendocinas was (if you can believe it! lol) at our favorite neighborhood Italian restaurant, Calabria. Before you think we’re goofy for ordering Argentinian food at an Italian place, let me explain. The owners and all of the workers are native Argentinians. Of course, that doesn’t detract from their ability to make incredible Italian food…one of these days I’ll tote my camera along so you can see. 
So anyway, back to the story. One of the appetizer menu items is empanadas, so we asked what they were and she explained. Well, that was the end of that! Bring it on out! We want that! So, we had our first delicious taste of these little bites. Since then, we order them as an appetizer every time we go.
I was thrilled when Rebecca graciously invited me to join in her Empanada of the Month event, and really excited to get my little paws on her recipe. It’s incredibly good, you guys. Incredibly good. I didn’t add the lard at all…The ground beef I bought had a bit of marbling, so I just left it out in the interest of lowering calories. I think the next time I would perhaps add just a bit more olive (one slice just ain’t enough for my greedy olive loving self lol), but other than that, wouldn’t change a thing.
Gosh, could those lovelies get any more golden brown and glossy? Nice work Nikki!
(I actually think empanadillas would be more correct… I saw a Spanish recipe for empanada and true enough, it was a huge pie!)
I so glad you cracked one open to show us the meaty goodness…”girl from empanada”!
Hola Chica de Canarias
. Your empanadillas look so crunchy and flavourful! Save a couple for me 
I only cooked empanadillas once and made the pastry myself. Next time, I’ll buy the pastry and do the filling only… easier
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There’s something for you in my blog darling!
WOW! There’s nothing I love more than an empanada of ANY sort! This one looks delicious. I already know the one I’m going to make hopefully one day soon.
Our Argentinian friends make some delicious empanadas for us quite often. Looks like something I might like to try to make for myself one of these days!
I left a little award on my blog for you yesterday
oh wow, i love empanadas. these look beautiful… but i’d still tear them up.
i know, i’m an animal.
rawr
I love them. I sometimes use venison as filling, very lean. I am going to Argentina in December and plan on filling my suitcase with about 5,000 of them.
OMG Nikki, I seriously cannot even explain how much I love empanadas. I think I could write my doctoral dissertation on my obsession with them. These look so good!
Oh my mama-mia…why can I not come here without completely drooling all over. These are mighty awesome looking!
I’ve been to a couple of Argentinian-owned Italian restaurants in my area. There used to be a great one that my husband and I used to go to when we were dating and he was living in Queens. It’s not so weird when you consider that many Europeans, including Italians, took refuge in Argentina during World War II.
I love empanadas. These photos are just gorgeous. My sister-in-law is Colombian and she makes empanadas using a dough made from yucca.
Dear Nikki, love your empanadas look wonderful dear!!! , Agentina, Argentina bla,bla,bla in Chile we make empanadas too!! and I eat someones with cheese and camarones (prawns) o gambas to die for!!!(kidding!!!) dear Nikki here in Chile some people eat Empanadas all Sundays, and Mom bring me some of these cheese with prawns.
In my Blog I have two recipes of empanadas, one fry and one to oven so nice too. Besos amiga!!! Gloria
Oh my goodness, these look to die for! I love the filling ingredients. I made empanadas once many years ago. They were so hard that my guests were flinging them like boomerangs! True story.
Nikki, these look oustanding! Golden and crispy!
Hi Mark! Thanks! I think it all depends on each countries vocabulary. In Spain, these would be empanadillas, because empanadas are the large pie, like you said.
Peter, the inside is the best part! Except for the outside…cuz that’s also the best part! lol
Núria, guapa! Yes it’s much easier to buy the pastry pre-made! And thank you so much, my dear! MUAC!
Thanks so much, We Are Never Full! They are good little suckers, aren’t they?
Thank you so much, RecipeGirl! MUAC!
Furious, Rawr right back atcha! heee
Catherine, I’m so envious of your upcoming trip! Have a blast!
Elly, lol I’d read that dissertation! Thanks sweetie!
Thank you so much, Cathy!
Rachel, indeed the cross cultural stuff can be linked back to the war. Thank you so much for the photo compliment! And yucca dough? That sounds worth trying!
Gloria, jajaja, we make them here, too, but OMG cheese and prawns? I WANT that. Now. lol Besitos a ti, preciosa!
Susan, LOL boomerangs, huh? Time to try them again.
Molto Grazie, Marie!
oh heavens. it wouldn’t matter to me what was inside (although that filling does sound great)–that golden sheen of crispy, flaky deliciousness would completely satisfy me.
I’m really excited to try this recipe (sans shortening) – it looks like a wonderful appetizer and I’ve never tried to make empanadas before.
Oh my gosh, Nikki, those look perfect! I love love love making empanadas. And I love eating them even more!
Nikki-these look positively amazing! YUM!! Gracias for participating (you’re up now!) and see you next month!! xo Rebecca
Oh! Mouth-watering!
Paz
sounds really wonderful – beautiful combo and good work for leaving out the damn lard…
The crust of you Empanadas looks nice and thin and light and crispy and good! They look really tasty.
I’d say almost every single meat-eating individual reading here, loves beef and onion; all the more so when encased in little pastry pockets.
Great stuff.
Grace, there *is* something to be said for flaky pastry, that’s for darn sure.
Giz, do try them! They are so simple, and SO good!
Thanks, Elle! You should join in the next event with us!
Thanks so much for hosting the event, Rebecca!
Gracias, Paz!
Hee, Claudia! I thought the same thing about the lard…my waistline DOES NOT WANT. lol
Thanks so much, Kevin!
Graeme, YES. Beef + onion + pastry? That’s gotta be good.
I’m SOOOO hungry right now that I should have known better and not come over until after I’ve eaten.
CUZ ME WANT SOME EMPANADAS RIGHT NOW!!!
Whoaaaa, dudette, those look so awesome! That crust is just so flaky, tender and beautiful! I wanna bite into one RIGHT NOW!
emapanadas have been on my list to cook at home for some friends. When I went to Trinidad, my layover at the Miami airport was pure greatness. Nostalgic. I went to the little Versailles outpost and ordered a chicken one. I was happy to have one! I don’t really get those in DC, much less ATL!!!!!!
Nice nice pics.
empanadas have been on my list to cook at home for some friends. When I went to Trinidad, my layover at the Miami airport was pure greatness. Nostalgic. I went to the little Versailles outpost and ordered a chicken one. I was happy to have one! I don’t really get those in DC, much less ATL!!!!!!
Nice nice pics.
These are beautiful empanadas : ) Your dough came out so crispy AND you did it without using lard… genius!
Beautiful, beautiful, beautiful. These little pockets of joy are forever on my wishlist of things to make!
aaaah, these look so tasty!!!! i could really use a dessert one right now…maybe with nutella and honey and nuts. yum