Ariel demonstrates the process of making empanadas here, using the press used in production when Nuchas first launched.
The traditional filling of ground meat, peppers, and spices are scooped onto the dough and wrapped two at a time.
The press seals the dough of each empanada and adds an embroidered texture along the edge.
Ariel also demonstrated making empanadas by hand.
Ariel Barbouth making empanadas
He folds over the edges of the dough to seal the filling in.
Handmade and machine-pressed empanadas
The difference, side by side.
Lunch at Nuchas
Nuchas serves lunch daily in Midtown, the Financial District, and the Flatiron. Follow @NuchasNYC on Twitter for updates.
Beyond empanadas, Nuchas offers other handheld foods, including medialunas: an Argentinian pastry that is like a thicker, chewier croissant.
Fresh out the oven
Empanadas are baked fresh throughout the day.