CREOLE EMPANADAS (ARGENTINA)
This recipe is from "The Real Taste of Latin America - A Culinary Tour". I haven't tried them yet, actually I haven't tried any of the recipes from this book, but I'm saving them on here because the book has to go back to the library today. I've copied this word for word, except for my additions put it "[]", so if it's confusing, that would be the book's fault. Also the time does not include chilling time for the filling. I've also just realised the recipe does not specify an oven temperature. Other recipes for empanadas that I have seem to bake theirs for 20 - 30 minutes at around 375 F.
Provided by Gabo6868
Categories Creole
Time 50m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- PREPARATION:.
- Place the flour on the table forming a well; pour the lukewarm, melted beef fat in the middle, add the paprika, the salt, and gradually add the water as you mix the ingredients with your hands until you get a smooth ball.
- Knead for 10 minutes until the dough no longer sticks to your hands, and let it rest in a warm place, covered with a cheesecloth, for 30 minutes.
- Roll the dough with a rolling pin to 1/5-inch thickness and cut 4-inch discs with cutter. Sprinkle the disks with a little flour so that they do not stick to each other and set aside.
- FILLING:.
- Finely chop the green onion and fry it in the beef fat 5 minutes over medium heat.
- Add the carrots, peeled and thinly sliced, the paprika, the tomatoes and the red pepper, both seeded and chopped. Continue cooking for 10 minutes.
- Add the chuck, finely diced, the salt, the pepper and the cumin, and continue cooking for 5 minutes until meat is browned.
- Remove from heat, add the pitted olives, the hardboiled eggs, chopped, and the raisins. Allow to chill in fridge.
- MAKING THE EMPANADAS:.
- Place two tablespoons of filling in the centre of each disk, moisten the edges with water at room temperature, fold one half of the disk over the other and press the edges together.
- Fold the edge over itself by twisting it at regular intervals to form a cord [like you do with calzones sometimes] and make sure the filling does not come out.
- Place the empanadas on a greased cookie sheet, brush them with a beaten egg, and bake in hot oven for 10 to 15 minutes until golden.
Nutrition Facts : Calories 396.4, Fat 24.3, SaturatedFat 11.2, Cholesterol 49.2, Sodium 98.2, Carbohydrate 35.8, Fiber 2.4, Sugar 4.2, Protein 8.7
ARGENTINEAN EMPANADAS
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
Provided by Sephardi Kitchen
Categories Lunch/Snacks
Time 1h55m
Yield 15-20 empanadas, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, mix the sifted flour and salt in a large bowl.
- Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- Cover the dough and allow to sit in a cool place for at least an hour.
- Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- Preheat the oven to 375ºF/200ºC.
- Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8
ARGENTINE EMPANADAS
I originally got this recipe 30 years ago from my Argentine hairdresser. It has evolved somewhat over the years but is basically still the same. They are delicious and worth the effort. The chimichurry sauce can be made a day ahead to allow the flavors to meld.
Provided by Alskann
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Mince the beef.
- In a medium-size frying pan, heat olive oil.
- Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
- Add the meat.
- Season to taste with salt, red pepper, and paprika.
- Saute, stirring occasionally, until the beef is browned on all sides.
- Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
- While the beef filling cools, pour the flour on a smooth surface, forming a mound.
- Using the back of a spoon, make a depression in the center.
- Add shortening in the depression. Mix and knead the ingredients until fully mixed.
- Dissolve the1/2 Tablespoon salt in warm water.
- Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
- Make balls of dough about the size of a golf ball.
- On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
- Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
- Preheat oven to 450 degrees.
- Spray baking sheet with non-stick spray.
- Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
- Serve with chimichurri sauce (see below).
- DIRECTIONS FOR CHIMICHURRI SAUCE: (2-1/2 cups).
- Roughly chop the tomato, bell pepper, and onions.
- Place the vegetable in a blender.
- Add the garlic cloves, olive oil, vinegar, and parsley.
- Season to taste with salt and pepper.
- Blend until all ingredients are well mixed.
- Transfer to a non-metal container. Cover and refrigerate.
Nutrition Facts : Calories 878.1, Fat 47, SaturatedFat 11.3, Cholesterol 100.3, Sodium 736.1, Carbohydrate 82.2, Fiber 5.3, Sugar 10.2, Protein 30.7
EMPANADAS ARGENTINAS
Steps:
- In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
- Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
- Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
- *Available frozen at specialty markets.
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