Empanadas de Horno

Empanadas de Horno Recipe from Chile with Ground Beef, Olives, and Raisins

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 10

Introduction

Empanadas de Horno are a popular dish in Latin American cuisine, consisting of a savory filling encased in a flaky pastry crust. These baked empanadas are a delicious and satisfying meal that can be enjoyed as a snack or as part of a larger meal.

History

Empanadas have a long history dating back to medieval Spain, where they were originally made with a sweet filling. As Spanish colonizers traveled to the Americas, they brought the empanada recipe with them, where it evolved to include a wider variety of fillings, including savory options like meat, cheese, and vegetables.

Ingredients

4 cups all-purpose flour
1 tbsp baking powder
salt
1 egg yolk
1 whole egg (beaten)
1.5 cups warm milk
1 cup melted shortening
2 tbsp oil
1 tsp paprika
4 onions
0.5 tsp each chili powder, cumin, and oregano
500 g ground beef
3 hard-boiled eggs (sliced)
20 black olives
40 large raisins

How to prepare

To prepare the dough, sift the flour with baking powder and salt.
Add the egg yolk, egg, milk, and shortening.
Mix the ingredients together to make a stiff dough.
Divide the dough into 20 pieces and roll each piece thinly into a circle.
In a frying pan, heat oil with paprika and sauté the onions until soft.
Add chili powder, oregano, cumin, and salt.
Add the meat and mix it with the onions.
Cook until the meat is no longer pink.
Place a spoonful of stuffing on half of each dough circle.
Add slices of egg and raisins.
Fold the dough over the filling.
Wet the edge with milk, fold it over again, and seal it.
Bake in a 200°C oven until cooked and lightly browned.
Serve hot.

Variations

Try using different fillings such as chicken, cheese, or vegetables.
Add spices like cumin, chili powder, or smoked paprika for extra flavor.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to ensure a flaky and crispy crust.

- Seal the empanadas well to prevent the filling from leaking out during baking.

- Experiment with different fillings to create your own unique empanada recipes.

Serving Suggestions

Empanadas de Horno can be served with a side salad, salsa, or guacamole for a complete meal.

Cooking Techniques

Bake the empanadas in a preheated oven to ensure a crispy crust and fully cooked filling.

Ingredient Substitutions

You can use vegetable shortening or butter instead of melted shortening.

- Substitute ground turkey or chicken for the ground beef for a lighter option.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the empanadas just before baking.

Presentation Ideas

Serve the empanadas on a platter with a garnish of fresh herbs or a drizzle of salsa.

Pairing Recommendations

Empanadas de Horno pair well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store leftover empanadas in an airtight container in the refrigerator and reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Empanadas de Horno contains approximately 300 calories.

Carbohydrates

Each serving of Empanadas de Horno contains approximately 30 grams of carbohydrates.

Fats

Each serving of Empanadas de Horno contains approximately 15 grams of fats.

Proteins

Each serving of Empanadas de Horno contains approximately 10 grams of proteins.

Vitamins and minerals

Empanadas de Horno are a good source of iron, vitamin A, and vitamin C.

Alergens

Empanadas de Horno contain wheat, eggs, and may contain traces of nuts.

Summary

Empanadas de Horno are a balanced meal containing carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Empanadas de Horno are a delicious and versatile dish that can be enjoyed as a snack or a meal. With a flaky crust and a savory filling, these baked empanadas are sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Empanadas de Horno. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. As I read through the ingredients and instructions, I couldn't help but feel a deep connection to the past, to the women who came before me and who had lovingly prepared this dish.

I remember sitting at the kitchen table, the soft light of the afternoon sun filtering through the window as I carefully studied the recipe. Empanadas de Horno, or baked empanadas, were a traditional Argentine dish that my great-grandmother used to make for special occasions. The thought of recreating this beloved recipe filled me with excitement and a sense of nostalgia.

I decided to call my grandmother, Maria, to ask her about the recipe. She was the one who had taught me the basics of cooking when I was a young girl, and I knew she would have valuable insights to share. When I mentioned Empanadas de Horno, her face lit up with a smile.

"Ah, I remember making those with my mother when I was a girl," she said, her voice filled with warmth and fond memories. "They were always a favorite at family gatherings. I can still taste the flaky crust and savory filling."

Maria went on to describe the process of making the empanadas, from preparing the dough to filling them with a delicious mixture of ground beef, onions, and spices. She shared tips and tricks that had been passed down to her from her own mother, making the recipe come alive in my mind.

I couldn't wait to try my hand at making Empanadas de Horno. I gathered the ingredients – flour, butter, ground beef, onions, paprika, and cumin – and set to work in the kitchen. As I kneaded the dough and sautéed the filling, I felt a sense of connection to my ancestors, to the women who had lovingly prepared this dish for their families.

The aroma of the baking empanadas filled the kitchen, mingling with memories of past gatherings and shared meals. When they emerged from the oven, golden brown and steaming hot, I knew I had succeeded in capturing a piece of my family's culinary history.

I invited Maria over to taste the empanadas, eager to hear her thoughts. As she took her first bite, her eyes widened in surprise and delight.

"These taste just like the ones my mother used to make," she exclaimed, a smile spreading across her face. "You have truly captured the essence of our family recipe."

I felt a swell of pride and satisfaction at her words. I had not only learned how to make Empanadas de Horno, but I had also honored my family's culinary heritage in the process. The recipe had brought me closer to my roots, to the traditions and flavors that had shaped me into the cook I was today.

From that day on, Empanadas de Horno became a regular feature on our family table. I would make them for special occasions and gatherings, sharing the recipe with friends and loved ones who marveled at the delicious combination of flavors and textures.

As I sit here now, reflecting on the journey that led me to discover this beloved recipe, I can't help but feel grateful for the women who came before me, who passed down their knowledge and love of cooking through the generations. Empanadas de Horno will always hold a special place in my heart, a reminder of where I come from and the rich culinary tradition that continues to inspire me every day.