Empanadas de Morcilla

Empanadas de Morcilla

Recipes with Morcilla Argentina

Empanadas filled with crumbled morcilla and caramelized onion. A use for leftover morcilla that upgrades the filling far beyond the standard beef picadillo. The onion brings sweetness, the morcilla brings iron and depth. Bake them until the dough turns golden and flaky. Common at weekend asados when someone brings too much morcilla (a problem that solves itself).

Prep Time

25 min

Cook Time

20 min

Servings

12

Difficulty

Medium

Ingredients

  • 12 empanada dough discs (store-bought or homemade)
  • 3 morcilla criolla links
  • 2 large onions, diced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper
  • 1 egg, beaten (for egg wash)

Steps

1

Remove the morcilla casings and crumble the filling into a bowl.

2

Cook the diced onions in olive oil over medium heat for 10 minutes until soft and golden. Add cumin, salt, and pepper.

3

Mix the crumbled morcilla into the onions. Cook for 3 minutes, breaking up any large pieces. Let the filling cool.

4

Place a spoonful of filling on each dough disc. Fold in half and crimp the edges with a fork or by hand using the repulgue technique.

5

Brush the tops with beaten egg. Bake at 200°C for 18-20 minutes until golden.

Tips

Cold filling is easier to work with and won't make the dough soggy. If the morcilla filling is very wet, drain off excess liquid before filling the empanadas. The repulgue (crimped edge) is not just decorative: it seals the empanada and prevents leaks in the oven.