ARGENTINE EMPANADAS
This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 1h45m
Number Of Ingredients 22
Steps:
- Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
- Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
- Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
- Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
- Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
- Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
- Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
- Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
- Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
- Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
- Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
- Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
- Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
- Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.
Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ARGENTINIAN BEEF EMPANADAS
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g
ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS
This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.
Provided by Rebekah Rose Hills
Categories Empanada Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
- Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
- Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
- Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
- When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
- Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
- Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
- Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g
ARGENTINEAN EMPANADAS
These are not the empanadas I grew up with, and until my Argentinean friend Lorena came over one day and made them with me, I would never have considered combining beef with olives and egg whites-but I took one taste and was hooked. Each bite offers an exciting combination of flavors and textures. The secret is that a little cube of Manchego, a Spanish sheep's milk cheese, is nestled into the center of each empanada. When the empanadas are baked or fried, the cheese melts and adds a subtle creaminess, the source of which is elusive to anyone who didn't see you put in the cheese. Empanada dough disks can be found in the frozen section of many grocery stores or Latin markets. They are made with regular shortening dough or puff pastry; either works beautifully for this recipe. These empanadas are amazing when deep-fried, but they're also really delicious when simply baked; directions for both are below. Read more about deep-frying on page 37.
Yield makes 25 to 30 empanadas
Number Of Ingredients 14
Steps:
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until translucent, about 6 minutes. Crumble in the beef, and add the paprika, cumin, salt, and pepper. Cook, stirring frequently, until the beef is browned, about 10 minutes.
- Drain off the excess grease. Stir in the vinegar. Transfer to a bowl and refrigerate until chilled, about 1 hour. Stir in the olives and hard-cooked egg whites.
- If baking the empanadas, preheat the oven to 425°F. Coat 2 baking sheets with vegetable oil.
- When working with empanada disks, always keep all but the disk you're working with covered with a damp towel. If the disks are very firm, place them one at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are to make them a little more pliable.
- To fill, lay an empanada disk on the work surface. Place about 1 1/2 tablespoons of the meat mixture in the center of the dough disk. Tuck a cube of cheese into the center of the filling. Use your finger to wet the edges of the disk with water and fold over to seal. Gently press the tines of a fork along the edge to crimp. Lay the empanada on a baking sheet and cover with a damp towel. Repeat with the remaining filling and dough disks.
- Brush the tops of the empanadas with vegetable oil and bake until golden brown, 15 to 18 minutes. Serve hot. If frying the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360°F. over medium heat. Preheat the oven to 200°F. Line 2 baking sheets with paper towels. Fry the empanadas in the oil until golden brown and crisp, 4 to 6 minutes, turning once. Remove with tongs, letting excess oil drip back into the pan, and transfer to a paper towel-lined baking sheet. Keep warm in the oven while you fry the remaining empanadas. Serve hot.
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What are Argentinian-style beef or turkey empanadas?
Empanadas are a traditional dish in many Latin American countries, and in Argentina, they are a beloved part of the local cuisine. Argentinian-style empanadas are typically smaller and baked rather than fried, making them a healthier option, and they are filled with savory ingredients like beef or turkey, vegetables, and spices. These empanadas are a popular street food and can be found at almost any bakery or food stall in Argentina.
Ingredients for Argentinian-style beef or turkey empanadas
The filling for Argentinian-style beef or turkey empanadas typically includes:
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup raisins (optional)
- 1/4 cup green olives, sliced (optional)
- 1 hard-boiled egg, chopped (optional)
The dough for the empanadas is typically made from flour, salt, butter or lard, and water.
How to make Argentinian-style beef or turkey empanadas
1. In a large skillet, cook the ground beef or turkey over medium heat until browned, breaking it up with a spatula as it cooks.
2. Add the diced onion, minced garlic, and diced bell peppers to the skillet and sauté for 5-7 minutes, or until the vegetables are softened.
3. Add the cumin, paprika, oregano, salt, and black pepper to the skillet and stir to combine.
4. If using, add the raisins, green olives, and chopped hard-boiled egg to the skillet and stir to distribute evenly.
5. Preheat the oven to 375°F.
6. To make the dough, combine the flour and salt in a mixing bowl. Cut in the cold butter or lard until the mixture resembles coarse crumbs. Gradually add water and mix until a smooth dough forms.
7. On a floured surface, roll the dough out into a thin sheet. Using a circular cookie cutter or biscuit cutter, cut the dough into circles approximately 5 inches in diameter.
8. Spoon a tablespoon or two of the beef or turkey filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over to form a half-moon shape and crimp the edges with a fork to seal.
9. Repeat with the remaining dough circles and filling until all empanadas are formed.
10. Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
How to serve Argentinian-style beef or turkey empanadas
Argentinian-style empanadas are typically served warm as a snack or a light meal. They can be enjoyed on their own or paired with a simple green salad. These empanadas are perfect for parties, picnics, and entertaining because they are easy to make ahead of time and transport.
Conclusion
Argentinian-style beef or turkey empanadas are a delicious and satisfying dish that is easy to make and perfect for any occasion. With a flavorful and savory filling, these empanadas are sure to be a hit with your family and friends. So, next time you are looking for a fun and tasty snack or appetizer, give these empanadas a try!