Kickoff snacks matter almost as much as the match. Empanadas hit that sweet spot between handheld, hearty, and wildly customizable. These five fillings bring bold Argentine flavors and serious crowd-pleasing energy. Grab some dough, preheat the oven, and let’s turn halftime into a highlight reel.
1. The Classic Beef Picadillo With A Stadium-Worthy Kick
This is the empanada your Argentine friend swears by. Juicy beef, briny olives, sweet pops of raisin, and a hint of paprika feel nostalgic and exciting at the same time. It’s bold without blowing your taste buds, so even picky fans get on board.
Key Players:
- Ground beef (80/20 for juiciness)
- Onion and green onion for savory depth
- Smoked paprika, cumin, and oregano
- Green olives and raisins for that iconic sweet-salty balance
- Hard-boiled egg chopped, if you want it OG style
Sweat the onions until sweet, brown the beef, then season with paprika, cumin, and oregano. Fold in olives, raisins, and the egg off the heat so everything stays tender and glossy. Chill the filling before forming to avoid soggy dough—trust me, this step saves you.
Tips:
- Use a dry-ish filling. Reduce liquid until glossy, not runny.
- Crimp tight so no juices escape during the match-winning bake.
- Serve with chimichurri or a quick hot sauce for extra flair.
When to use it: Opening whistle. It’s comforting, familiar, and fuels the chants.
2. Spicy Chicken “Ají-Lifted” Shredded Goodness
If your crew loves heat, this one delivers a clean, peppery punch. You get juicy, shredded chicken coated in a garlicky sofrito with a splash of vinegar and ají molido. It’s lively, aromatic, and totally addictive.
Flavor Build:
- Shredded chicken thighs for maximum tenderness
- Sofrito: onion, red bell pepper, garlic, olive oil
- Ají molido (or mild chili flakes) and a touch of smoked paprika
- White wine or a splash of apple cider vinegar to brighten
- Fresh parsley to finish
Cook the sofrito until sweet and jammy, then toss in shredded chicken and spices. Moisten with wine or stock and simmer until cohesive. Finish with vinegar and parsley so it sings instead of sulks.
Pro Moves:
- Balance heat with acid so you taste chicken, not just chilies.
- Add a smear of cream cheese under the filling if you want luxe vibes.
- Brush tops with paprika oil before baking for color and aroma.
When to use it: Mid-game when nerves spike. The spice lifts spirits, FYI.
3. Ham, Cheese, And Sweet Corn “Humita Remix”
Consider this the melty crowd-pleaser that vanishes first. It riffs on Argentina’s beloved humita (sweet corn and cheese) and adds smoky ham for extra game-day heft. It tastes like sunshine, comfort, and a win in extra time.
What You’ll Need:
- Sweet corn (fresh or thawed frozen)
- Mozzarella or queso fresco for stretch
- Ham, diced, for salty balance
- Scallions and a bit of butter
- Nutmeg, black pepper, and a pinch of salt
Sauté corn with butter and scallions until fragrant. Stir in cheese off heat so it gets gooey but not watery. Fold in ham and season with black pepper and a whisper of nutmeg—tiny detail, massive payoff.
Tips For Maximum Melt:
- Chill the mixture before filling so the cheese doesn’t run.
- Seal tight and bake seam-up to contain the melt-factor.
- Pair with a honey-chili drizzle if you like sweet heat.
When to use it: Halftime. Everyone wants comfort, and this one plays silky offense.
4. Spinach, Ricotta, And Provolone For The Veggie MVP
Even meat-lovers reach for these. The combo of tender spinach, creamy ricotta, and nutty provolone brings balance to your snack lineup and keeps things interesting. It’s light-ish but still totally satisfying.
Spinach Setup:
- Spinach, well-squeezed to remove water
- Ricotta (drained) for creaminess
- Provolone or Parmesan for sharper edges
- Garlic, olive oil, and a hint of lemon zest
- Nutmeg and black pepper (classic pairing)
Sauté garlic in olive oil, wilt the spinach, then cool and squeeze out every drop. Mix with ricotta, shredded provolone, lemon zest, and nutmeg. Season assertively—greens love salt.
Keep It Snappy:
- Drain ricotta in a sieve for 30 minutes to avoid sog.
- Use an egg wash with a sprinkle of sesame seeds for bakery vibes.
- Serve with a lemony yogurt dip to cut richness.
When to use it: Early in the match for a fresh start—or as a breather between heavier bites.
5. Choripán-Inspired Chorizo, Onion, And Chimichurri
Choripán rules Argentine stadiums, so of course we empanada-fied it. Think smoky chorizo, sweet onions, and a hit of bright chimichurri tucked into a flaky pocket. It’s cheeky, loud, and perfect for big, messy celebrations.
Build The Flavor Bomb:
- Argentine-style chorizo or your favorite mild smoked sausage
- Onions cooked low and slow until lightly caramelized
- Chimichurri: parsley, oregano, garlic, vinegar, chili flakes, olive oil
- Optional: a few roasted red pepper strips
Brown the chorizo, drain excess fat, then fold in caramelized onions. Cool, then add just enough chimichurri to coat without turning soupy. Keep extra chimichurri on the side for dipping—because obviously.
Winning Tactics:
- Don’t over-sauce inside the empanada; save it for the dip.
- Score a tiny steam vent to prevent blowouts.
- Finish baked empanadas with a brush of chimichurri oil for shine.
When to use it: Final minutes, adrenaline high. This one knows how to party.
Ready to pick your starting lineup? Mix a few classics with a wild card and you’ll keep everyone cheering between goals. Seriously, bake a double batch—these disappear faster than a lead in stoppage time.