Empanadas II

Empanadas II Recipe - Traditional Argentinean Dish

Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 24

Introduction

Empanadas are a popular dish in many Latin American countries, consisting of a pastry filled with a variety of ingredients such as meat, vegetables, and spices. This recipe for Empanadas II features a delicious beef filling encased in a flaky pastry crust.

History

Empanadas are believed to have originated in Spain and Portugal before being brought to Latin America by Spanish and Portuguese colonizers. The dish has since evolved to include a wide range of fillings and variations, making it a versatile and beloved dish in many countries.

Ingredients

Pastry

3 cups flour
1 tsp salt
10 tbsp butter, melted and cooled to lukewarm
0.5 cup milk mixed with about 2 tbsp hot water (more or less water, depending on what's needed to form a firm, yet workable, dough)

Filling

2 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tomatoes, peeled, seeded and chopped
1 lb (454 g) ground beef
0.5 tsp salt
2 tbsp finely chopped parsley
1 hard-boiled egg, chopped
8 green olives, chopped
oil for frying

How to prepare

Pastry

Sift flour and salt into a bowl.
Add butter and milk mixture.
Mix until a smooth dough forms.
Cut the dough into 2 pieces.
Cover and set aside.

Filling

Heat oil in a frying pan.
Add onion.
Saute for about 5 minutes, or until soft and golden, adding garlic during the last minute or so.
Add tomatoes, beef, and salt.
Simmer for 20 minutes until almost dry.
Remove from heat.
Add parsley and egg, then mix well.
Roll out the pastry on a floured board to a thickness of 0.13 inches.
Cut circles measuring 12 x 4 inches from each piece.
Place 1 tsp of filling on each circle and moisten the dough around the edges with water.
Fold over and seal the edges well.
Deep-fry in oil heated to 375°F (191°C) for 4 to 5 minutes, or until golden and crisp.
Remove with a slotted spoon and drain on absorbent paper.

Variations

You can make a vegetarian version of these empanadas by substituting the ground beef with cooked lentils or beans.
For a spicy kick, add some chopped jalapenos or hot sauce to the filling mixture.

Cooking Tips & Tricks

Make sure to seal the edges of the empanadas well to prevent the filling from leaking out during frying.

- You can customize the filling to suit your taste preferences by adding different ingredients such as cheese, vegetables, or beans.

- To achieve a flaky pastry crust, be sure to use cold butter and handle the dough as little as possible.

Serving Suggestions

These empanadas can be served as a main dish with a side salad or rice, or as a snack or appetizer at a party or gathering.

Cooking Techniques

Deep-frying the empanadas gives them a crispy and golden exterior, but you can also bake them in the oven for a healthier option.

- To ensure even cooking, make sure to fry the empanadas in batches and avoid overcrowding the pan.

Ingredient Substitutions

If you don't have ground beef, you can use ground turkey, chicken, or pork as a substitute.

- You can use store-bought empanada dough or puff pastry if you're short on time.

Make Ahead Tips

You can prepare the filling and pastry dough ahead of time and assemble the empanadas just before frying to save time.

Presentation Ideas

Serve the empanadas on a platter with a side of salsa, guacamole, or sour cream for dipping.

Pairing Recommendations

These empanadas pair well with a cold beer, a glass of red wine, or a refreshing fruit juice.

Storage and Reheating Instructions

Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of these empanadas contains approximately 300 calories.

Carbohydrates

Each serving of these empanadas contains approximately 30 grams of carbohydrates.

Fats

Each serving of these empanadas contains approximately 15 grams of fat.

Proteins

Each serving of these empanadas contains approximately 12 grams of protein.

Vitamins and minerals

These empanadas are a good source of iron, vitamin A, and vitamin C.

Alergens

These empanadas contain wheat and eggs.

Summary

These empanadas are a balanced meal option, providing a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

These Empanadas II are a delicious and satisfying dish that can be enjoyed as a meal or snack. With a flavorful beef filling and a flaky pastry crust, they are sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Empanadas II. It was a warm summer day when I was just a young girl, visiting my aunt in the countryside. My aunt was known for her delicious homemade empanadas, and I had always been in awe of her cooking skills.

As soon as I walked into her kitchen, I could smell the tantalizing aroma of the empanadas baking in the oven. My aunt greeted me with a warm smile and a twinkle in her eye as she handed me a freshly baked empanada. The moment I took my first bite, I knew that I had to learn how to make them myself.

My aunt saw the enthusiasm in my eyes and invited me to watch her as she prepared another batch of empanadas. She explained each step of the process in detail, from making the dough to filling it with the savory meat mixture. I watched in awe as she expertly folded the dough over the filling and crimped the edges with a fork.

After the empanadas were baked to golden perfection, my aunt handed me a plateful and encouraged me to try making them on my own. She gave me a handwritten recipe card with detailed instructions and told me to practice until I perfected the art of making empanadas.

Over the years, I continued to make empanadas using my aunt's recipe, but I also added my own twist to it. I experimented with different fillings, from traditional beef and cheese to more exotic combinations like chicken and chorizo. Each time I made empanadas, I felt a sense of pride and accomplishment, knowing that I was carrying on a family tradition.

As I grew older, I began to collect recipes from other sources as well. I would attend cooking classes, watch cooking shows on TV, and even swap recipes with friends and neighbors. I learned new techniques and flavor combinations that I incorporated into my empanadas, making them even more delicious and unique.

One day, I came across a recipe for Empanadas II in an old cookbook that I had inherited from my grandmother. It was similar to my aunt's recipe, but with a few interesting variations that caught my eye. Intrigued, I decided to give it a try and see how it compared to the empanadas I had been making for years.

The recipe called for a different type of dough that was flakier and more buttery than the one I was used to. It also included a secret ingredient in the filling that added a subtle hint of sweetness to the savory meat mixture. I followed the recipe to the letter, carefully measuring out each ingredient and following the instructions exactly.

When the empanadas came out of the oven, I was amazed at how beautifully they had turned out. The crust was golden and flaky, and the filling was bursting with flavor. I couldn't wait to share them with my family and friends and see their reactions.

As I watched my loved ones enjoy the Empanadas II, I felt a sense of satisfaction knowing that I had successfully mastered a new recipe. I thanked my grandmother for passing down her cherished cookbook to me, knowing that it had led me to discover a new favorite dish.

From that day on, Empanadas II became a staple in my cooking repertoire. I would make them for special occasions, family gatherings, and even just for a cozy night at home. Each time I made them, I would think back to that warm summer day when I first saw the recipe and knew that it would become a beloved part of my culinary journey.

And so, the tradition of making empanadas continues in my family, with each generation adding their own unique touch to the recipe. I hope that one day, my own grandchildren will be inspired to learn the art of making empanadas and carry on the legacy of delicious homemade food.