How to Eat an Empanada Properly (The Argentinian Way)

This is Pedro. We make Argentinian empanadas in Bondi Beach, and one of the most common questions from Australian customers is not what an empanada is, but how to eat it. Fair question. The rules are not written anywhere, and yet there is a right way to do it. This is the short honest guide, straight from the Argentinian tradition.

Start with your hands, never a fork

Empanadas are hand food. In Argentina, a fork and knife on the plate next to an empanada is a mild embarrassment. The dough is shaped like a handle for a reason. The repulgue seals the filling, and the thick crimped edge gives you somewhere to hold. Cutlery is unnecessary and it breaks the point of the food.

Pick it up. The seal is on top. Hold it there.

Bite from the opposite end, not the seal

The first bite is the most important one. Bite from the side opposite the repulgue, the belly of the empanada, where the filling is thickest. This gives the steam an escape route and it stops the filling from running out the top of the seal. A properly folded empanada is airtight, and the first bite has to open it.

If the empanada is fresh from the oven, wait a few seconds. The inside is hotter than the outside. Everyone learns this once.

Eat it in three or four bites, over a napkin

Empanadas are sized to be finished quickly. Three to four bites for an adult, four to five for a child. The dough goes soft if you leave it half-eaten on a plate, so the standard etiquette is to finish it once you have started.

A napkin is not optional. A juicy Salteña-style empanada will drip. That is not a defect. That is the point.

Dip in chimichurri, always

Chimichurri is the Argentinian sauce of parsley, garlic, oregano, red wine vinegar, and olive oil. It is served alongside empanadas the way ketchup is served next to chips in Australia. Not optional in most households. Not a fancy addition.

Dip the corner. Don't drown the pastry. The dough will absorb any excess vinegar and lose its structure. A few small dips through the eating is the pattern.

Our 200ml jar of chimichurri is what we serve at the market and use at home. Fresh parsley, garlic, oregano, red wine vinegar, extra virgin olive oil, chilli flakes, salt.

Pair with the right drink

The drink pairing is not fussy. It just needs to match the filling.

• Beef empanadas (Carnivore, Habibi Yalla). Argentinian Malbec is the traditional pairing. Any medium-bodied red with soft tannin also works. Beer is fine if you prefer it.
• Chicken empanadas (Athlete). Chilled Argentinian Torrontés or a dry Sauvignon Blanc. Chilled lager if you're at a barbecue.
• Cheese empanadas (Classic). Malbec works. So does a sparkling white. So does a chilled beer. Cheese is forgiving.
• Vegan empanadas (Patagonia). A light Pinot Noir or a Malbec if the meal is heavier. Sparkling water with lemon if it's a lunch.

Argentinians drink mate before or after empanadas, not with them. Mate is a ritual on its own. You wouldn't mix them.

Serve them at the right temperature

Empanadas can be served hot, warm, or at room temperature. Each has a purpose.

• Hot (straight from the oven). The default. Bake at 190C for 18 to 22 minutes, rest for two minutes, serve immediately. This is how they are served at a Sunday lunch or at a family dinner in Argentina.
• Warm (10 to 15 minutes after baking). The best temperature for a picnic. The pastry has set. The filling is still warm. The flavours are more balanced.
• Room temperature. Acceptable for a work lunch or a school lunch. The empanada holds its structure well and is still flavourful. This is how gauchos eat them cold on horseback.

Never microwave a baked empanada. The pastry goes soft and rubbery. If you need to reheat, use an oven or an air fryer at 180C for 3 to 4 minutes.

The Argentinian ritual: empanadas first, Franuí after

A proper Argentinian empanada meal is not just empanadas. It has a rhythm. Empanadas are the main event, usually served in a shared platter with everyone eating three or four each. A salad or grilled vegetables on the side. Chimichurri in a small bowl in the middle of the table.

Dessert is small. In Argentinian catering, we serve Franuí, which are chocolate-covered raspberries from Patagonia. Two or three per person, straight from the freezer. That is the meal.

Frequently asked questions