Published on May 22, 2019

The empanadas are small parcels of pasta in the shape of a crescent filled with usually meat. This is a typical recipe from argentina, a sort of calzone stuffed, so to speak, but without yeast, made with a kind of pasta matta. The filling is beef, onion and add olives, hard-boiled eggs, raisins and spices, but depending on your areas of Argentina, you can find fillings different. The recipe of the empanadas of argentina, which I propose to you I is a my rework done according to what I've tasted when I was in Buenos Aires, I enjoy different just to try to decipher the good taste, then, once at home, after a bit of research, I developed the recipe, and I have reproduced.
The empanadas can be cooked either fried or baked. I, of course, I've done the fries, but under the recipe, in the box of tips, you can also find the procedure for cooking in the oven.

First, prepare the dough: put the flour, salt, oil and water in a bowl and knead until you get a dough smooth and homogeneous.
Cover with cling film and let rest at room temperature for 30 minutes.

In the meantime, start preparing the filling: chop the onion, then let it dry in a pan with plenty of oil.
Add the minced meat and cook for a few minutes on a low heat, stirring occasionally to get even cooking.
Then add the pitted olives into small pieces, chili pepper, paprika, cumin and tomato paste.
Stir, add salt to taste and cook for about 20 minutes, stirring occasionally.

Take back the dough, roll it out on a floured board until you get a very thin (approximately 2 mm) and, with a pastry rings 12 cm, obtained the circles for your empanadas.

Fill each circle of dough with a few teaspoons of the filling, leaving the edges free, then close the dough creating a half-moon and seal the edges, folding them and then on themselves to close even better and get the typical form.
Proceed like this for all the empanadas.

Heat the oil of seeds in a wide pan and high sides, and cook the empanadas, done to a golden brown uniform (it will take about 10 minutes).
Drain then on kitchen paper as they are ready.

The empanadas are ready: serve them immediately in order to eat them still warm.


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