Soledad Pastorutti shares traditional Argentine empanada recipe

Argentine folklore singer Soledad Pastorutti recently collaborated with culinary influencers Ailín Tokman and Andrés Simón to demonstrate her traditional method for making fried empanadas. The demonstration, part of celebrations for her 30-year career and the release of her album ‘Vale la pena’, featured a competition in ‘repulgue’ (the technique of sealing the dough edges).

Pastorutti’s recipe emphasizes a juicy filling, achieved by using a large amount of onion. The ingredients include knife-cut meat, potatoes, hard-boiled eggs, green onions, and olives, though she explicitly excluded raisins from the preparation. Her technique involves sautéing the onions until translucent, adding meat and a small amount of cumin, and then incorporating the remaining ingredients.

The final step involves sealing the dough and deep-frying the empanadas in hot oil until golden, followed by resting them on absorbent paper to remove excess oil.