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Cordoban empanadas

Each province has its special empanada: Córdoba is not left behind. We tell you the recipe to make Cordoban empanadas and accompany them with a fernezazo.


And yes, we Argentines are like that. Empanadas from here and there. Empanada tucumana, salteña , jujeña, creole, spicy, sweet, salty. Whatever you want! In Argentina we love empanadas and every family, every province, has its secret . You will love the secrets of Cordoban empanadas and here we will tell you. But first, you have to know that you can also get empanadas in every corner of the city. With all kinds of filling, dough and repulgue. In every corner, neighborhood and kiosk there is always one or the other pie to peck. But it is a sine qua non to be Argentine to know how to make empanadas. That's why we tell you the recipe for this special variety: the Cordoban empanada.

In Córdoba we make empanadas like this:


For the mass:

  • 400 grams flour 0000
  • 100 cc brine
  • 50 grams pork fat
  • 1 teaspoon paprika

For filling:

  • 200 grams of ground meat
  • 200 grams of onion
  • 150 grams of potatoes
  • 100 grams of red morron
  • 2 boiled eggs
  • 20 grams of green olives
  • 30 grams of raisins
  • 2 tablespoons sugar
  • Ground pepper
  • Salt


  1. Caserita dough, caserita: Put in a bowl the flour, the melted fat and the brine. Knead until all the ingredients are integrated, let the dough rest for 30 minutes and stretch until a thickness of 2 mm; cut into rings.
  2. Special filling: Sauté the morron with onions and add meat and seasonings.
  3. Cook and finally add the olives, raisins and sugar.
  4. Separately put in a pot water and bring to a boil. Add chopped potatoes and leave them until softened (approx. 7 minutes).
  5. We add to the meat mixture finely chopped potatoes and boiled eggs.
  6. We take the dough rings and stuff, bring the pies to the oven until golden brown.

And the repulgue of Cordoban empanadas? The repulgue is the one who Go!

Publication Date: 03/02/2020

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