Discover how to make dough for Argentinian Empanadas

Elasticity, Fat and Tradition

Many people think the filling is what matters most, but as a chef I’ll tell you this: the dough is what holds the soul of the empanada together. A mediocre dough will ruin even the best filling. The dough of an authentic Argentinian empanada should be thin, firm but tender, with that unmistakable flavor that can only be obtained from melted beef tallow.

Why Beef Tallow and Not Oil?

Beef tallow (refined rendered beef fat) is what gives the dough its naturally flaky texture and deep flavor. Oil makes it crisp like a cracker; the tallow makes it tender and melt-in-your-mouth.

Technical Ingredients

1 kg all?purpose flour with good gluten strength (bread flour works great).

200 g beef tallow, at room temperature and soft.

400 ml warm brine (water with a tablespoon of coarse salt dissolved).

The Chef’s Process (Step by Step)

The “Sanding” Stage: In a large bowl or on your work surface, make a well with the flour and place the tallow in the center. Start working it in with your fingertips until the mixture looks like coarse sand.

Hydration: Gradually add the warm brine. Important detail: the water must be warm so the fat doesn’t seize and instead blends in perfectly.

Kneading (Without Overdoing It): Knead until you get a smooth, elastic dough ball. Don’t overwork it; you just want it to come together evenly.

Resting (Essential): Wrap the dough in plastic wrap and let it rest for at least 30 minutes (an hour is even better). This relaxes the gluten and prevents the discs from shrinking when you cut them.

Rolling Out: Roll the dough to about 2–3 mm thick. Cut out 12 cm rounds.

Pro Tip: If you want your empanadas to have that beautiful golden, artisanal color, brush them with a mix of egg yolk and a pinch of sweet paprika before they go into the oven.

 

At Renzo’s we have a wide variety of empanadas.

Authentic Argentinian Empanadas!

Renzo’s Retail: Bringing the Experience Home

We know life in Tampa moves fast. That’s why at Renzo’s Empanadas, we’ve designed a retail experience focused on your convenience without sacrificing quality:

Ready-to-Eat: Stop by our location and grab your dozen hot, ready to enjoy at the office or a gathering.

Take-Away Format: Our boxes are designed to maintain the temperature and crispness of the baked dough.

Event Catering: Having a corporate meeting or a house party? The empanada is the ultimate finger food that never fails.

Why choose Renzo’s? Because we don’t just sell food; we offer a slice of Argentine culture. Every empanada that leaves our oven is a commitment to the original recipe.

Did you know the secret to a true Argentinian empanada is in the oven?

At Renzo’s, we’ve moved away from the fryer to offer you a crispy, light, and much healthier texture.

Our empanadas are baked daily to bring out the flavor of our fresh ingredients. It’s the guilt-free pleasure you’ve been looking for in Tampa!

Visit us and taste the difference of authenticity.