This recipe is from "The Real Taste of Latin America - A Culinary Tour". I haven't tried them yet, actually I haven't tried any of the recipes from this book, but I'm saving them on here because the book has to go back to the library today. I've copied this word for word, except for my additions put it "", so if it's confusing, that would be the book's fault. Also the time does not include chilling time for the filling. I've also just realised the recipe does not specify an oven temperature. Other recipes for empanadas that I have seem to bake theirs for 20 - 30 minutes at around 375 F.
My Private Note
Units: US | Metric
- 2Place the flour on the table forming a well; pour the lukewarm, melted beef fat in the middle, add the paprika, the salt, and gradually add the water as you mix the ingredients with your hands until you get a smooth ball.
- 3Knead for 10 minutes until the dough no longer sticks to your hands, and let it rest in a warm place, covered with a cheesecloth, for 30 minutes.
- 4Roll the dough with a rolling pin to 1/5-inch thickness and cut 4-inch discs with cutter. Sprinkle the disks with a little flour so that they do not stick to each other and set aside.
- 6Finely chop the green onion and fry it in the beef fat 5 minutes over medium heat.
- 7Add the carrots, peeled and thinly sliced, the paprika, the tomatoes and the red pepper, both seeded and chopped. Continue cooking for 10 minutes.
- 8Add the chuck, finely diced, the salt, the pepper and the cumin, and continue cooking for 5 minutes until meat is browned.
- 9Remove from heat, add the pitted olives, the hardboiled eggs, chopped, and the raisins. Allow to chill in fridge.
- 10MAKING THE EMPANADAS:.
- 11Place two tablespoons of filling in the centre of each disk, moisten the edges with water at room temperature, fold one half of the disk over the other and press the edges together.
- 12Fold the edge over itself by twisting it at regular intervals to form a cord [like you do with calzones sometimes] and make sure the filling does not come out.
- 13Place the empanadas on a greased cookie sheet, brush them with a beaten egg, and bake in hot oven for 10 to 15 minutes until golden.
Browse Our Top Creole Recipes
Nutritional Facts for Creole Empanadas (Argentina)
Serving Size: 1 (119 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 396.3
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 11.2 g
- Cholesterol 49.1 mg
- Sodium 98.2 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 2.4 g
- Sugars 4.1 g
- Protein 8.6 g
The following items or measurements are not included: