HOW TO MAKE EMPANADAS: Argentina is one of the world’s largest
producers of beef, and the little meat pies called “empanadas” are a great way
to enjoy the aromatic, rich flavors of this tasty national favorite. Here I
include dough recipe; ingredients for the filling (and how to prepare it) and
how to make the empanadas. Enjoy!
Dough recipe
In a bowl,
beat 1/2 cup of cold water, 1 egg, 1 egg white and vinegar (1 teaspoon)
together. Set aside.
In a
separate bowl, mix together the 3 cups of flour and salt (1 teaspoon). Cut the
shortening into the flour mix with a pastry blender. Make a well in the center
of the flour mix and pour the liquid ingredients from the first bowl into the
center. Mix the wet
and dry ingredients with a fork until it becomes stiff.
Turn the
dough out onto a lightly floured surface. Knead it just until all the flour is
incorporated and the dough is smooth. Wrap the
dough in plastic and refrigerate for at least 1 hour, but never more than 24
hours. Prepare the
work surface by flouring the area where you plan to roll out the dough. Next, place
a medium-sized plate (or other circular object) on top your dough and cut the
shape out with a dough wheel or a knife.
Ingredients:
1 pound beef steak
1/2 cup
vegetable oil
1 cup
chopped white onion
1 clove
garlic, finely chopped
1 teaspoon
paprika
1/4 teaspoon
chili powder
1 teaspoon
salt
3 green
onions, white and green parts sliced crosswise into thin rings
1 cup
raisins, soaked in hot water for 5 minutes and drained (optional)
1/2 cup
chopped olives (optional)
2 1/2
teaspoons salt
4 1/2 cups
flour
3/4 cup
lard or vegetable shortening
Preparation
for the filling:
Finely chop
the beef into 1 cm.
square pieces.
Cook the
garlic and the white onions in the oil until tender. Add the
paprika, salt, and chili pepper, and stir well. Add the
beef and cook until just browned.
The filling should be juicy but not watery,
and the meat should be tender.
Stir in the
green onions and sauté 1 minute more. Stir in optional raisins and olives.
Season with salt and pepper to taste.
Chill beef
mixture.
To make the
empanadas:
Pre-heat oven to 400 degrees Fahrenheit.
Spoon some filling into the middle of each disc.
Fold the dough in half over the top of the
filling, forming a pocket. Squeeze as much air out as possible and glue the
seal with the egg wash. Crimp the edges with a fork or your fingers for a
traditional look (in Spanish it’s called REPULGUE).
Glaze the crust with egg wash.
Grease or line a baking tray with wax paper
and arrange the sealed empanadas.
Bake for fifteen to twenty minutes or until
golden brown. Serve hot.
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