EMPANADAS SALTEñAS RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 14
Steps:
- • Heat oil; add onions and cook until transparent. Add cumin and paprika; fry 1 minute. • Incorporate meat; cook for 5 minutes. • Add potatoes and stock; cook until tender, then add raisins. Add salt and crushed red chili; mix well. Remove from heat; cool. • Place 2 heaping tablespoons of filling in center of dough. Add 1 olive and ¼ hard-boiled egg. Wet half of dough circle and fold over, pressing to release any air. • Fold edges to seal. Brush with egg wash and bake at 350F for 12 minutes until golden. Tips When Preparing the Stuffing: • Be sure to use a very sharp knife to hand cut the beef. Remove all sinew, excess fat, and fibers before cutting. • Cut the beef and potato cubes the same size so that they cook uniformly. • Using beef stock rather than water gives the filling a richer flavor. Use canned stock or bouillon. • For best results, chill the mixture overnight and stuff and bake the empanadas the next day. Tips to Fill & Bake • Empanadas should be chock- full of filling, but don't over- stuff. Use enough to be able to easily close the seams. • Wet only half of the dough circle. The water will form a tight seal for the pastry. Hold the pastry in your hand then gently press the air out. • When folding the empanada, imagine you are twisting a rope to make the decorative edge. • When eating empanadas straight from the oven, let sit 5-10 minutes to cool down. Be careful not to burn your mouth with steam that escapes from the pockets. Homemade Dough: You can easily make dough for 2½ dozen empanadas instead of buying shells. Combine 1-pound all-purpose flour, 3 tablespoons lard (or shortening), and 1 to 1½ cups lukewarm water with 1 teaspoon diluted salt. In a bowl, add the melted fat to the flour and stir. Add 1 cup water and bring together to form a dough ball; knead until soft. Pull dough off into walnut-size balls. Roll out into circles, sprinkling with flour.
EMPANADAS SALTEñAS
These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!
Provided by Allrecipes Member
Categories Empanada Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
- Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
- Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
- Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
- Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 25.3 g, Cholesterol 78.6 mg, Fat 13.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 5.1 g, Sodium 396.7 mg, Sugar 2 g
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