EMPANADAS - ARGENTINE STYLE

Empanadas - Argentine Style image

The addition of olives and egg whites are unique. The cheese which is tucked into the center of each empanada gets nice and melty once baked or fried. Speaking of which, you can choose to either bake these or fry them (or try both!). There are directions for both. You can buy already made empanada discs in the freezer section of some grocery stores - or you can find them in most Latin markets if you have one available. Enjoy!

Provided by Kathy D @LifeIsGoodkd

Number Of Ingredients 15

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Ingredients

2 tablespoon(s) olive oil
1 large white onion, chopped
2 - garlic cloves, minced
1 1/2 pound(s) lean ground beef
3 tablespoon(s) paprika
2 tablespoon(s) ground cumin
1 teaspoon(s) kosher salt, or to taste
1/2 teaspoon(s) ground black pepper, or to taste
2 tablespoon(s) distilled white vinegar
3/4 cup(s) chopped green olives with pimientos
3 - hard-cooked egg whites, chopped
- vegetable oil, as needed, for frying or baking versions
- all-purpose flour for rolling
25-30 - empanada disks, defrosted (store bought)
25-30 - 1/2-inch cubes of manchego cheese

Steps:

Get a large pan over med-heat and add the olive oil. Cook the onions and garlic for approx. 4-6 minutes. Add the beef and break it apart with a wooden spoon. Then add the paprika, cumin, s & p. Stir and cook this mixture until the beef gets browned. This could take approx. 8-10 minutes.
If there is a lot of excess grease, drain it off before the next step. Then add the vinegar and stir. Put this mixture into a bowl and set it into the fridge to cool - for about 1 hour. Once chilled, gently stir in the olives and the hard-cooked egg whites.
TO BAKE: Preheat your oven to 425 degrees F. and coat 2 baking sheets with some vegetable oil.)
Now you're ready to make those cute lil empanandas. Notes about the empanada disks: With the exception of the empanada disk you are working with, keep the others until a damp cloth so they don't dry out. If your empanada disks seem stiff - go ahead and put a little flour on your counter and roll the disks out a bit more to make them flexible to work with.*
To Fill: Lay out an empanada disk and put about 1 1/2 T. of the meat mixture in the middle of the disk. Now put a cute little piece of cheese into the middle of the meat. Wet your fingers so you can wet the outside edges of the disk, then fold it over to seal. Press the tines of a fork into the dough around all the edges to seal it up tight. Place them onto your prepped baking sheets as you go, covering them with a damp (not wet) towel. Keep going until your filling or dough runs out.
Brush the tops of your empanadas with a little more vegetable oil Bake them for approx. 15-18 minutes, or until they get golden brown. Serve hot!
TO FRY: Once your empanadas are filled and ready, heat about 3/4-inch of vegetable oil in a large skillet until it reaches about 350 degrees F. I recommend medium to medium-high heat. Be patient. Preheat your oven to 200 degrees F. so you can keep your finished empanadas warm while finishing them all up. Line 2 baking sheets with some paper toweling. Fry the empanadas, enough to fill but not crowd the skillet, until they get a nice golden color, turning once. This should take approx. 4-6 minutes. Transfer to the paper towel-lined baking sheets and keep warm in the oven while you prepare the rest. Serve hot and enjoy!