Empanadas Argentinas

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Empanadas are stuffed pastries, fried or baked, claimed to be originally from Spain and Portugal. However, nowadays they're world-wide known and their popularity just keeps expanding. There are many varieties of empanadas. You can get them salty, fried, sweet, baked and of course, you can also experiment with different fillings.

My favorite ones? Empanadas Argentinas. They are usually stuffed with a meat filling, fried and served with delicious Chimichurri... The Chimichurri is an argentinian green sauce that's mainly used for marinating steaks and of course as a dressing for empanadas.

I'm a big fan of Empanadas Argentinas, but unfortunately here in Germany they're not so easy to find. Of course, we have plenty of argentinian restaurants that are popular for their delicious steaks, but none of them have empanadas on their menus. But because I'm an undeniable food lover, I couldn't just give up on them... I had to make my own version of empanadas. And so I did!

I started by creating a delicious Chimichurri. I sticked to the traditional recipe with chopped parsley, oregano, garlic, chilli, olive oil, wine vinegar and some other spices.


First I chopped finely my parsley and garlic, just to assure getting most of the juicy flavors out.


Then I finished them in my food processor, slowly incorporating the olive oil, vinegar and the rest of the spices. Remember we want a rich-thick consistency, not a liquid one.


After the Chimichurri was done, I continued with the meat filling. Start by chopping all of the ingredients into tiny pieces (except for the raisins).


As you brown the meat with the garlic and onions, start adding the rest of the ingredients to your mix. When it's ready, turn the heat off and add the crushed boiled eggs. Reserve.


So... let's get messy! For the dough, I recommend you to work with your hands, it's easier to handle because the dough tends to get a little hard and dry, it also assures a richer texture, and it's fun!


Make sure to work the dough on a clean, firm surface. Sprinkle the base and the rolling pin with enough flour so the dough doesn't stick to them.


After cutting your dough into circle shapes, start filling each piece with the meat. Remember to leave enough space between the edges so the empanada doesn't break while cooking. 


The original recipe suggests frying the empanadas, and I personally think it's the best way to assure a moist and crispy texture. Anyway, I decided to bake mine, just to not make them so greasy and they also came out great, so it's completely up to you. 


I served my empanadas really hot and with a generous drizzle of the delicious Chimichurri. I hope you enjoy this recipe and give it a try!



EMPANADAS ARGENTINAS

Preparation Time: 1 hour
Cooking Time: 1 hour
Servings: 14 to 16 big empanadas

For the dough:

2 1/2 cups  all-purpose flour
100- 120 g.  butter
2 tsp  salt
6 to 10 tbsp  warm water
*You can add more water or flour depending on the consistency of the dough.

For the meat filling:

500 g.  good quality grounded beef
1  chopped big onion
2  chopped garlic cloves
1- 2  chopped hard-boiled eggs
Green olives to taste
Raisins to taste
Salt
Ground black pepper
Cumin
Chilli flakes or powder
Olive oil
*You can add 1 tbsp of tomato paste to make it more moist.

For the Chimichurri:

1  bunch fresh parsley chopped
2  garlic cloves chopped
1- 2 tbsp  dried oregano
1 tsp  salt
1 tsp  ground black pepper
1 tsp  chilli flakes or powder
1/2 cup  olive oil
1/4 cup  wine vinegar
*The amounts of the ingredients may vary according to your taste.


Preparation:

1. Start by chopping your parsley and garlic cloves into fine pieces. Then add them to the food processor together with the salt, pepper, and chilli. While it processes, slowly incorporate the olive oil, then the wine vinegar. Check flavors and reserve.

2. Boil 2 eggs until completely cooked (hard). Then, take skin away, clean and chop into fine pieces. Slice garlic, onions and olives. Reserve.

3. Drizzle a hot pan with olive oil and add garlic and onions. Cook for 2 minutes or until translucent. Add unfrozen meat and start to brown. Season with salt, pepper, cumin and chilli to taste. Before it's completely cooked, add chopped olives and raisins. When the meat is ready, turn heat off and add the chopped hard boiled eggs. Reserve.

4. In a bowl, combine flour, salt, butter and water. With perfectly clean hands, mix together and work paste into a firm dough. You can add more water or flour depending on the dough's consistency. Cover with plastic wrapping paper and let it stand for 10 minutes.

5. Using a rolling pin, work the dough on a clean, firm surface. Sprinkle with flour to prevent the dough from sticking to it. Once the dough is smooth and even, use a circle form (a small dish or glass also work pretty fine) and cut dough into medium circles. Try to get 14 to 16 circles from the dough.

6. Start filling each dough- circle with approximately 1- 2 tbsp of the meat. Remember to leave space (1 inch approx.) between the filling and the edges of the dough.

7. To seal the empanadas, start by getting your fingers into water and join the upper part of the dough- circle with the lower one. The water will act as a 'glue' for the dough. Remember to leave some space between the filling and the sealing, so the dough doesn't get too tight and breaks. 

8. There are 2 ways to close an empanada: the regular fork technique or the 'repulgue'. For the first one, just make your fork slightly wet and press all over the sealed area, like making fork marks all around the edge. For the second one, I recommend you to watch this short video for a better and more graphic explanation: https://www.youtube.com/watch?v=R_cQ19dvxk0

¡Buen Provecho! 


















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8 comments:

  1. Hilfe, liebe Mariana, ich habe Hunger!!! Liebste Grüße von deiner Martina

    ReplyDelete
    Replies
    1. Ahh liebe Martina!! Tut mir sehr leid, ich kann dir leider nicht helfen: Ich habe alles gegessen!! haha :-)
      Liebe Grüße!!

      Delete
  2. Que delicioso Mariana!!! de verdad un día de estos haré todas las recetas que has puesto aquí

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    Replies
    1. Amiga, que linda eres!! Que bueno que te gusta mi blog!! Muy pronto podemos juntarnos a cocinar, va?? Te mando un besote!! :)

      Delete
  3. Liebe Marian,
    Das klingt sehr lecker, sieht aber nach viel Arbeit aus, vielleicht probiere ich es trotzdem einmal -
    liebe grüße
    Hanna

    ReplyDelete
    Replies
    1. Liebe Hanna, du hast Recht, es ist sehr viel Arbeit aber am ende ist es es werd!!
      Liebe Grüße!! :)

      Delete
  4. Hallo Mariana,
    Du bist eine fleißige Köchin und hast immer wieder tolle Rezepte und alles sieht so appetitlich aus.
    Liebe Grüße Marianne

    ReplyDelete
    Replies
    1. Liebe Nanni, du bist sehr nett!! Danke für das Kompliment! Es freut mich dass dir mein Post gefallen hat!!
      Liebe Grüße!! :)

      Delete