Argentine Empanadas
- Ready In:
- 55mins
- Ingredients:
- 24
- Serves:
-
6-8
ingredients
- 4 cups flour
- 2 tablespoons olive oil
- 3 tablespoons shortening
- 1 cup warm water
- 1⁄2 tablespoon salt
- 2 onions, finely chopped
- 1 green bell pepper, diced
- 1 lb beef tenderloin
- 1⁄3 cup seedless raisin
- 1⁄4 cup green olives, finely chopped
- 1 bunch green onion, minced
- 1 hard-boiled egg, minced
- paprika
- salt
- crushed red pepper flakes
-
ChimichurrI sauce
- 1 tomatoes
- 1 green bell pepper
- 2 medium onions
- 2 garlic cloves
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup vinegar
- 2 tablespoons parsley
- salt
- pepper
directions
- Mince the beef.
- In a medium-size frying pan, heat olive oil.
- Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
- Add the meat.
- Season to taste with salt, red pepper, and paprika.
- Saute, stirring occasionally, until the beef is browned on all sides.
- Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
- While the beef filling cools, pour the flour on a smooth surface, forming a mound.
- Using the back of a spoon, make a depression in the center.
- Add shortening in the depression. Mix and knead the ingredients until fully mixed.
- Dissolve the1/2 Tablespoon salt in warm water.
- Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
- Make balls of dough about the size of a golf ball.
- On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
- Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
- Preheat oven to 450 degrees.
- Spray baking sheet with non-stick spray.
- Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
- Serve with chimichurri sauce (see below).
- DIRECTIONS FOR CHIMICHURRI SAUCE: (2-1/2 cups).
- Roughly chop the tomato, bell pepper, and onions.
- Place the vegetable in a blender.
- Add the garlic cloves, olive oil, vinegar, and parsley.
- Season to taste with salt and pepper.
- Blend until all ingredients are well mixed.
- Transfer to a non-metal container. Cover and refrigerate.
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Reviews
-
Great recipe. 5 stars for the dough alone. I subbed whole wheat pastry flour and butter in making it and it still just turned into the easiest, unstickiest, and sturdiest pastry I have made in a long time. I will probably try it with other things, too. I actually ended up needing only about 3/4 cup water to get it together. For my filling, I used chicken instead of beef; I'd love to try the beef, too, but the chicken was good. The filling has a very subtle but definitely not bland flavor. The chimichurri was nice, easy, and fresh-tasting, but I found it to be a little bit strong for serving with that filling, because of the raw onion (for me anyway, but I seem to be overly sensitive to raw onion), because it seemed to overpower, but it is a fine sauce for another purpose. I preferred the empanadas by themselves (or I could try it with sauteed onion). I made these on a weekend morning and froze them in 3 sets of 4 in foil. To serve, I put the foil packet on a cookie sheet in a 250* oven for 50 min or so, and opened the foil in the last 5 minutes to ensure an unsoggy crust. A stockpile of these would be good to have around for a quick handheld lunch. Thanks for the recipe!
-
Somewhat time-consuming, but I did find the whole process very enjoyable (That's one of the reasons I'm in the kitchen so much, I suspect!), & the resulting empanadas were VERY TASTY, what with the interesting blend of flavors! Another time I want to make these as finger food for guests! Thanks for sharing this recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]
Tweaks
-
Great recipe. 5 stars for the dough alone. I subbed whole wheat pastry flour and butter in making it and it still just turned into the easiest, unstickiest, and sturdiest pastry I have made in a long time. I will probably try it with other things, too. I actually ended up needing only about 3/4 cup water to get it together. For my filling, I used chicken instead of beef; I'd love to try the beef, too, but the chicken was good. The filling has a very subtle but definitely not bland flavor. The chimichurri was nice, easy, and fresh-tasting, but I found it to be a little bit strong for serving with that filling, because of the raw onion (for me anyway, but I seem to be overly sensitive to raw onion), because it seemed to overpower, but it is a fine sauce for another purpose. I preferred the empanadas by themselves (or I could try it with sauteed onion). I made these on a weekend morning and froze them in 3 sets of 4 in foil. To serve, I put the foil packet on a cookie sheet in a 250* oven for 50 min or so, and opened the foil in the last 5 minutes to ensure an unsoggy crust. A stockpile of these would be good to have around for a quick handheld lunch. Thanks for the recipe!
RECIPE SUBMITTED BY
ANN N.
Palmer, AK
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I live in Alaska. I am a Mental Health Clinician. I have 7 children (his, mine & ours) ranging in age from 33 to 19. We have 3 beautiful granddaughters and 3 awesome grandsons.
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Our newest grandson, Jared Elijah - born 6/29/2008.
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Our newest granddaughter, Morgan Elizabeth - born 9/10/2008.
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Our oldest granddaughters - Kailey and Addisyn (with grandma & grandpa)
The top photo is my dd, Jacelyn aka FraggleJ and her two boys. She was expecting her daughter when the photo was taken. The other photo is Jacob & grandma :), both were taken last Saturday (03/29/08) while we were climbing a local butte. Those two little boys did an amazingly good job of hiking the steep trail (so did grandma!).
Food is my passion. I love to cook, I love to read recipes, I have hundreds of cookbooks. My favorite cookbook is Recipezaar! Since I joined in 2002 it has become the first place I go when looking for a recipe. Cooking is what I do for fun.
I love to travel! Not only do I get to see new places and meet interesting people - I get to try new food.
My other passions are my grandkids!!! Nothing beats grandmahood.
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