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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":512,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":433,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":566,"diet":569,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":556,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Almost always one of three things: the filling was still warm when you assembled them, the rim of the dough had grease or filling on it and could not seal, or they were overfilled. Chill the filling until it is firm, keep a clean dry border of 1.5 cm, and use about two tablespoons of filling per disc.","Why did my empanadas burst open in the oven?",{"answer":398,"question":399},"You should. The filling is meant to rest at least 4 hours and ideally overnight in the refrigerator so the rendered fat sets and the spices settle into the meat. It keeps 3 days chilled or 2 months frozen, so making a double batch and freezing half is standard practice.","Can I make the filling in advance?",{"answer":401,"question":402},"A cut with some fat and connective tissue that stays tender when diced small — chuck, blade or brisket flat all work. Very lean cuts such as top round go dry and grainy inside the pastry. Buy it in a piece and dice it yourself rather than using ready-ground beef.","What cut of beef is best for empanadas?",{"answer":404,"question":405},"Both are traditional in Argentina and the answer is provincial rather than universal. Salta bakes, historically in a wood-fired mud oven; Tucumán commonly fries in beef fat. Baked empanadas are lighter and easier to make in quantity, fried ones are richer and blister into bubbles on the surface.","Should empanadas be baked or fried?",{"answer":407,"question":408},"No, but it is worth knowing what you are missing. A horno de barro holds fierce floor heat that sets the base instantly and leaves scorched blisters on the pastry. At home a domestic oven at maximum temperature with a preheated steel tray or pizza stone gets you most of the way there.","Do I really need a mud oven?",[410,411,412,413,414,415],"Cut the beef into 5 mm dice with a sharp knife. A food processor bruises it into paste and the filling loses all its bite.","Weigh the onion — you want roughly 700 g for 500 g of meat. It looks absurd raw and cooks down to exactly the right amount of juice.","The filling must be refrigerator-cold and firm before you fill anything. Warm filling melts the fat into the dough and the empanadas split.","Bake as hot as your oven goes, on a preheated tray or stone, so the bases set before the filling has time to soak through.","Leave a clean 1.5 cm border of dry pastry around the filling; any grease on the rim stops the seal from holding.","Brush with beaten egg only on top, never over the crimp, or the folds glue shut unevenly and tear.","🥟","An empanada salteña is a small wheat-pastry turnover filled with beef that has been cut with a knife rather than minced, cooked briefly with a large amount of onion, cumin, sweet paprika and scallion, then chilled solid before it is wrapped. The filling is deliberately juicy — as the empanada bakes the set fat melts again and the inside turns to a loose, savory braise, which is why you eat these leaning forward. Diced potato, a wedge of hard-boiled egg and a green olive go in with the meat. They are small enough that three make a starter and six make dinner, and they are meant to be eaten hot enough to burn your mouth slightly.","The empanada arrived in South America from Spain, which had it from a longer Mediterranean and Middle Eastern line of stuffed pastries, and every country in the region then took it somewhere different. Chile stuffs its pino version with beef, onion, raisin and egg and bakes it flat and wide; Bolivia has the saltena, a soupy baked pasty with its own separate history; Colombia and Venezuela fry theirs in corn dough. Arguing about which nation owns the empanada is a losing exercise — it belongs to all of them, and the interesting differences are provincial rather than national.\n\nInside Argentina alone the variations are strict and taken seriously. Salta and Jujuy cut the beef by hand, add potato, and bake in a horno de barro, a domed mud oven whose floor heat gives the base its blistered spots. Tucumán refuses potato and traditionally uses matambre, boiled and diced, often fried rather than baked. Mendoza leans on olives, Santiago del Estero on a heavier hand with cumin, and Catamarca sweetens the filling. The competitive national empanada festival held in Famaillá exists precisely because these differences are worth fighting about.\n\nTwo details separate a good salteña from a dry one. The first is the ratio: nearly as much onion as meat, cooked down until sweet, which supplies the juice. The second is the chill — the filling goes into the fridge overnight so the fat sets hard and can be handled without soaking the dough, then liquefies in the oven. The crimp, the repulgue, is the third thing, and it is both a seal and a signature; in some provinces the number and shape of the folds once told you what filling was inside.","Baked empanadas keep 3 days refrigerated; reheat at 180°C for 8–10 minutes so the shell crisps again, never in the microwave, which turns the pastry to leather. They freeze best raw and unbaked: freeze on a tray until solid, bag them, and bake straight from frozen at 200°C, adding about 6 minutes. The filling on its own keeps 3 days refrigerated and freezes for 2 months.",[421,422,423,424],"Knife-cut beef instead of mince, so the filling has texture rather than turning to paste.","The overnight chill is built into the method, which is the difference between juicy and leaking.","Explains the repulgue fold step by step, including the fallback fork seal if your hands refuse to cooperate.","Honest about the mud oven: what its floor heat gives you and how to fake most of it at home.",[426,427,428,429],"Heavy pan for the filling","Rolling pin","12 cm round cutter or bowl","Baking tray or pizza stone",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},32,58,4,890,30,640,[438],"Ají or chimichurri for dipping, a bowl of salsa criolla, and a glass of young Malbec or Torrontés.",[440,443,446],{"name":441,"description":442},"Tucumana","No potato, matambre or another cut boiled and diced instead of raw beef, and often fried in beef fat rather than baked. Juicier and richer, and the province will tell you it is the original.",{"name":444,"description":445},"Empanadas de humita","A meatless northern filling of grated fresh corn cooked with onion and milk into a thick, creamy paste, sometimes with cheese. Served alongside meat empanadas rather than instead of them.",{"name":447,"description":448},"Empanadas de carne cortada a cuchillo con pasas","The Catamarca and Riojana habit of adding raisins to the beef filling for a sweet-savory edge. Divisive elsewhere in the country, standard at home.",[450,456,459,463,467,471,475,479,483,486,489,493,497,502,506,508],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"flour","plain flour","g","For the dough",{"qty":457,"name":458,"unit":454,"group":455},120,"beef fat or cold unsalted butter, diced",{"qty":460,"name":461,"unit":462,"group":455},2,"fine salt","tsp",{"qty":464,"name":465,"unit":466,"group":455},220,"warm water","ml",{"qty":451,"ref":468,"name":469,"unit":454,"group":470},"beef-chuck","beef chuck, in 5 mm dice","For the filling",{"qty":472,"ref":473,"name":474,"unit":454,"group":470},700,"onion","onions, finely chopped",{"qty":433,"ref":476,"name":477,"unit":478,"group":470},"scallions","scallions, thinly sliced","piece",{"qty":480,"ref":481,"name":482,"unit":454,"group":470},200,"potato","waxy potato, in 1 cm dice",{"qty":484,"name":485,"unit":454,"group":470},60,"beef fat or neutral oil, for cooking",{"qty":460,"ref":487,"name":488,"unit":462,"group":470},"cumin","ground cumin",{"qty":460,"ref":490,"name":491,"unit":492,"group":470},"paprika","sweet paprika (pimentón dulce)","tbsp",{"qty":494,"ref":495,"name":496,"unit":462,"group":470},1,"chili-flakes","ají molido or mild chile flakes",{"qty":498,"ref":499,"name":500,"unit":478,"group":501},3,"eggs","eggs, hard-boiled and quartered","To fill and finish",{"qty":503,"ref":504,"name":505,"unit":478,"group":501},12,"olives","green olives, pitted and halved",{"qty":494,"ref":499,"name":507,"unit":478,"group":501},"egg, beaten, for glazing",{"qty":509,"name":510,"unit":511,"group":501},null,"salt and black pepper","to taste",[513,517,521,525,528,531,535,539],{"text":514,"title":515,"timerSeconds":516},"Melt the cooking fat in a wide pan over medium heat and add {qty:onion} of chopped onion with a good pinch of salt. Cook for 15–18 minutes, stirring often, until the onion has collapsed to about a third of its volume, turned glassy and smells sweet rather than sharp. Do not let it brown.","Cook the onions down",1000,{"tip":518,"text":519,"title":520},"The mixture should look wet and loose in the pan. That liquid is what makes the empanada juicy once it sets.","Raise the heat, add the diced beef and stir for 3–4 minutes only, until the outside has lost its raw red colour but the centre is still pink. Stir in the cumin, paprika and chile, season firmly with salt and pepper, and take the pan off the heat — the meat finishes cooking inside the empanada.","Add the beef and spices",{"text":522,"title":523,"timerSeconds":524},"Boil the diced potato in salted water for 6–7 minutes, until a knife tip meets slight resistance, then drain well and fold it into the meat with the sliced scallions. Spread the filling in a shallow dish, cool it, then refrigerate for at least 4 hours or overnight until the fat has set firm on top.","Boil the potato and chill the filling",14400,{"text":526,"title":527},"Rub the fat into the flour and salt with your fingertips until it looks like coarse sand, then add the warm water and bring it together into a shaggy mass. Knead for 4–5 minutes until smooth and elastic, wrap and rest for 30 minutes at room temperature so it rolls without springing back.","Make the dough",{"text":529,"title":530},"Roll the dough 2–3 mm thick and cut twelve 12 cm rounds. Put two tablespoons of cold filling slightly off-centre on each, add a quarter of hard-boiled egg and half an olive, and keep a clean 1.5 cm border all the way round.","Cut and fill the discs",{"tip":532,"text":533,"title":534},"Wet fingers make the pastry slippery. Keep hands dry and the rim free of filling and the seal holds.","Fold each disc over into a half-moon and press the edges together firmly. Starting at one corner, fold a small piece of the rim over onto itself and press, then repeat along the curve so you build a rope of overlapping folds. If the folds fight you, press the edge flat with a fork instead — it seals just as well.","Seal with the repulgue",{"text":536,"title":537,"timerSeconds":538},"Heat the oven to its maximum, at least 220°C, with a heavy tray inside. Brush the tops with beaten egg, slide the empanadas onto the hot tray and bake for 12–15 minutes, until the pastry is deep gold, freckled with darker blisters and firm underneath when you lift one.","Bake hot",840,{"text":540,"title":541},"Let them sit 5 minutes off the tray so the filling stops sloshing, then serve straight away while the shell is still crisp. Eat them hand-held, bitten from a corner, with a napkin — the juice inside is the point.","Rest briefly and serve","em-pah-NAH-dahs sahl-TEH-nyahs",[544,548,552],{"note":545,"swap":546,"original":547},"Beef fat gives the flakiest, most traditional shell and a faint savory note. Butter is easier to buy and works well; the pastry is slightly softer and browns faster.","Cold unsalted butter, or half butter and half lard","Beef fat (grasa de pella) for the dough",{"note":549,"swap":550,"original":551},"Ají molido is mild and fruity rather than hot. Do not reach for cayenne — these empanadas are seasoned, not spicy.","Sweet paprika plus a small pinch of chile flakes","Ají molido (Argentine crushed red chile)",{"note":553,"swap":554,"original":555},"Latin grocers and many supermarkets stock them. Use the discs marked for baking rather than frying; they are thinner and less greasy.","Frozen tapas para empanadas (empanada discs), the criollas type for baking","Homemade dough","argentine-empanadas","Empanadas Salteñas (Baked Argentine Beef Turnovers)","Empanadas Salteñas","Empanadas salteñas","argentina","Salta",50,25,240,"medium",[567,568],"appetizer","street-food",[],[468,473,452,487,490],[572,575,577,579],{"alt":573,"src":574},"Baked Argentine beef empanadas with hand-crimped edges on a tray, one broken open showing juicy diced beef and egg","\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"empanadas","salteñas","argentine beef","baked turnovers","repulgue","salta","2026-08-20","dishroute-kitchen","Salta-style empanadas: knife-cut beef with onion, cumin and sweet paprika, chilled until the filling sets, crimped shut by hand and baked until the pastry blisters and browns.",{"en":592},"\u002Frecipe\u002Fargentine-empanadas",{"items":594,"total":601,"page":494,"limit":867,"hasMore":868},[595,628,662,697,720,730,762,791,819,844],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":560,"region":600,"baseServings":601,"prepMinutes":435,"cookMinutes":503,"restMinutes":484,"difficulty":565,"course":602,"diet":604,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-alfajores","Alfajores de Maicena (Argentine Cornstarch Cookies with Dulce de Leche)","Alfajores de Maicena","Alfajores de maicena","Buenos Aires",10,[603],"dessert",[605],"vegetarian",[607,608,609,610],"cornstarch","butter","condensed-milk","coconut",[612,615,617,619],{"alt":613,"src":614},"Stacked cornstarch alfajores filled with dulce de leche, their rims rolled in shredded coconut","\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"alfajores","alfajores de maicena","dulce de leche","argentine dessert","cornstarch cookies","sandwich cookies",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":560,"region":633,"baseServings":634,"prepMinutes":435,"cookMinutes":635,"restMinutes":636,"difficulty":565,"course":637,"diet":639,"mainIngredients":641,"images":645,"keywords":655,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-asado","Asado (Argentine Wood-Fired Beef Barbecue)","Asado","Asado criollo","Pampas",6,210,15,[638],"main",[640],"dairy-free",[642,643,644],"beef-short-ribs","chorizo","blood-sausage",[646,649,651,653],{"alt":647,"src":648},"Argentine parrilla loaded with short ribs, flank steak and chorizo cooking over glowing wood embers","\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-1x1.jpg",[656,657,658,659,660,661],"asado","argentine barbecue","parrilla","short ribs","grilled beef","chorizo criollo",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":560,"region":633,"baseServings":667,"prepMinutes":636,"cookMinutes":9,"restMinutes":457,"difficulty":668,"course":669,"diet":671,"mainIngredients":674,"images":680,"keywords":690,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-chimichurri","Chimichurri (Argentine Parsley, Garlic and Vinegar Sauce)","Chimichurri","Chimichurri criollo",8,"easy",[670],"sauce",[672,605,673,640],"vegan","gluten-free",[675,676,677,678,679],"parsley","garlic","oregano","vinegar","olive-oil",[681,684,686,688],{"alt":682,"src":683},"Bowl of Argentine chimichurri with chopped parsley, garlic and chile flakes floating in vinegar and oil","\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-1x1.jpg",[691,692,693,694,695,696],"chimichurri","argentine sauce","parsley sauce","asado sauce","no-cook","grilled meat",{"slug":698,"title":699,"shortTitle":700,"nativeName":700,"countrySlug":560,"region":600,"baseServings":433,"prepMinutes":636,"cookMinutes":563,"difficulty":668,"course":701,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-choripan","Choripán (Argentine Grilled Chorizo Sandwich)","Choripán",[568,638],[640],[643,473,704,675,676],"tomato",[706,709,711,713],{"alt":707,"src":708},"Butterflied grilled chorizo in a crusty roll topped with green chimichurri and chopped salsa criolla","\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-1x1.jpg",[716,717,718,691,719,656],"choripan","chorizo sandwich","argentine street food","grilled sausage",{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":433,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":721,"diet":722,"mainIngredients":723,"images":724,"keywords":729,"publishedAt":588,"updatedAt":588,"authorSlug":589},[567,568],[],[468,473,452,487,490],[725,726,727,728],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587],{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":560,"region":735,"baseServings":433,"prepMinutes":736,"cookMinutes":737,"difficulty":565,"course":738,"diet":740,"mainIngredients":741,"images":746,"keywords":756,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-humita","Humita en Chala (Steamed Fresh Corn Parcels)","Humita en Chala","Humita en chala","Northwest",40,45,[739,567],"side",[605,673],[742,473,743,744,745],"corn","bell-pepper","milk","mozzarella",[747,750,752,754],{"alt":748,"src":749},"Steamed humitas tied in corn husks on a plate, one opened to show soft golden corn filling with melted cheese","\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-1x1.jpg",[757,758,759,760,605,761],"humita","corn parcels","steamed corn","northwest argentina","corn husk",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":560,"region":735,"baseServings":667,"prepMinutes":435,"cookMinutes":635,"restMinutes":767,"difficulty":565,"course":768,"diet":770,"mainIngredients":771,"images":775,"keywords":785,"publishedAt":588,"updatedAt":588,"authorSlug":589},"argentine-locro","Locro (Argentine Hominy, Squash and Meat Stew)","Locro","Locro criollo",720,[638,769],"soup",[640],[772,773,774,643,473],"pumpkin","beef-shank","pork-belly",[776,779,781,783],{"alt":777,"src":778},"Deep bowl of thick Argentine locro with hominy, squash and shredded meat under a swirl of red paprika oil","\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-1x1.jpg",[786,787,788,789,790,760],"locro","hominy stew","argentine winter food","squash stew","national holiday",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":560,"region":600,"baseServings":667,"prepMinutes":737,"cookMinutes":796,"restMinutes":767,"difficulty":797,"course":798,"diet":799,"mainIngredients":800,"images":802,"keywords":812,"publishedAt":588,"updatedAt":588,"authorSlug":589},"matambre-arrollado","Matambre Arrollado (Argentine Rolled Stuffed Flank Steak)","Matambre Arrollado","Matambre arrollado",90,"hard",[638,567],[640,673],[801,499,743,676,675],"carrot",[803,806,808,810],{"alt":804,"src":805},"Sliced Argentine matambre 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