ARGENTINIAN BEEF EMPANADAS RECIPE | ALLRECIPES
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dishes Savory Pie Recipes Beef Pie Recipes
Total Time 1 hours 25 minutes
Prep Time 1 hours 0 minutes
Cook Time 25 minutes
Yield 16 empanadas
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, CarbohydrateContent 61.4 g, CholesterolContent 102.1 mg, FatContent 57.2 g, FiberContent 2.6 g, ProteinContent 16.6 g, SaturatedFatContent 16.5 g, SodiumContent 686.6 mg, SugarContent 4.6 g
ARGENTINEAN EMPANADAS RECIPE - FOOD.COM
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
Total Time 1 hours 55 minutes
Prep Time 1 hours 15 minutes
Cook Time 40 minutes
Yield 15-20 empanadas, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, mix the sifted flour and salt in a large bowl.
- Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- Cover the dough and allow to sit in a cool place for at least an hour.
- Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- Preheat the oven to 375ºF/200ºC.
- Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 306.8, FatContent 20, SaturatedFatContent 5.4, CholesterolContent 118.9, SodiumContent 387.5, CarbohydrateContent 18.2, FiberContent 0.9, SugarContent 0.9, ProteinContent 12.8
More about "easy argentina recipes recipes"
ARGENTINIAN PANCAKES WILL CHANGE HOW YOU BREAKFAST RECIPE ...
From myrecipes.com
- Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.
ARGENTINE LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Central & South America, Argentina, Europe, Italian
Calories 406 calories per serving
- Preheat oven to 350°. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, crumble beef; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside., In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers 3 times. Sprinkle with remaining 2 cups mozzarella cheese. (Pan will be full.), Cover and bake for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and, if desired, serve with Parmesan cheese., Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.
ARGENTINIAN EMPANADAS | BBC GOOD FOOD
From bbcgoodfood.com
Reviews 5
Total Time 1 hours
Cuisine American
- For extra brilliance and taste, you can brush the empanadas with egg yolk. Some people love sprinkling cassonade (brown) sugar on them! (My family adores that !!)
5 EASY ARGENTINEAN RECIPES TO MAKE AT HOME - ADVENTURE ...
From wanderingwagars.com
TRADITIONAL ARGENTINIAN FOOD RECIPES - THE SPRUCE EATS
ARGENTINEAN RECIPES : FOOD NETWORK | FOOD NETWORK
THE 23 MOST POPULAR AND AUTHENTIC ARGENTINIAN RECIPES ...
From 196flavors.com
EASY ARGENTINA RECIPES - COOKEATSHARE
From m.cookeatshare.com
4 ARGENTINA APPETIZERS TO MAKE YOUR MOUTH WATER - THE BEST ...
From blog.amigofoods.com
ARGENTINIAN BEEF STEW (CARBONADA CRIOLLA) RECIPE
From thespruceeats.com
FROM ARGENTINA WITH LOVE: RECIPES
From fromargentinawithlove.typepad.com
ARGENTINIAN ALFAJORES RECIPE THAT MELTS ... - EASY AND DELISH
From easyanddelish.com
ARGENTINIAN RECIPES AND ARGENTINIAN FOOD : SBS FOOD
From sbs.com.au
EMPANADAS MENDOCINAS - ARGENTINIAN ... - LAYLITA'S RECIPES
From laylita.com
CHICKEN NOODLE SOUP WITH LEMONGRASS RECIPE
From telegraph.co.uk