SALTENA EMPANADA DOUGH RECIPES

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ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPÉTIT



Argentinian Beef Empanadas Recipe | Bon Appétit image

The addition of green olives and raisins to filling in these baked beef empanadas compliments the rich flavors of the cumin, paprika oregano, and cayenne.

Provided by Gaby Melian

Yield Makes about 36

Number Of Ingredients 14

3 Tbsp. extra-virgin olive oil, divided
2 lb. ground beef (20% fat)
2 medium onions, chopped
2 small red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
3 Tbsp. ground cumin
2 Tbsp. sweet paprika
1 Tbsp. dried oregano
¼ tsp. cayenne pepper
1½ cups low-sodium chicken stock or broth
2 tsp. sugar
½ cup raisins
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise

Steps:

  • Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
  • Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
  • Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
  • Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
  • Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

ARGENTINIAN CHICKEN EMPANADAS RECIPE | BON APPÉTIT



Argentinian Chicken Empanadas Recipe | Bon Appétit image

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada. You could add a hard-boiled egg to the filling, which is typical in Argentina, but in Gaby’s house, after years of tasting and perfecting, they prefer the texture without it.

Provided by Gaby Melian

Yield Makes about 36

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs
2 bay leaves
3 tablespoons olive oil
2 large onions, chopped
1 medium green bell pepper, seeded, chopped
1 medium red bell pepper, seeded, chopped
Kosher salt, freshly ground pepper
3 tablespoons tomato paste
2 tablespoons sweet paprika
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

Steps:

  • Bring chicken, bay leaves, and 2½ cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30–40 minutes. Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough to handle, then coarsely chop.
  • Meanwhile, heat oil in a large pot over medium and cook onion and bell peppers, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Stir in tomato paste and cook until brick red, 1–2 minutes. Add paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add reserved broth and chicken along with any accumulated juices to pot. Stir in 4 tsp. salt and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Transfer to a medium bowl, cover, and chill at least 3 hours.
  • Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
  • Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
  • Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

More about "saltena empanada dough recipes"

ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPÉTIT
The addition of green olives and raisins to filling in these baked beef empanadas compliments the rich flavors of the cumin, paprika oregano, and cayenne.
From bonappetit.com
Reviews 4.4
  • Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
See details


ARGENTINIAN CHICKEN EMPANADAS RECIPE | BON APPÉTIT
This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada. You could add a hard-boiled egg to the filling, which is typical in Argentina, but in Gaby’s house, after years of tasting and perfecting, they prefer the texture without it.
From bonappetit.com
Reviews 4.6
  • Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
See details


EMPANADA - WIKIPEDIA
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EMPANADA - WIKIPEDIA
An empanada is a dish of Spanish cuisine, a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippine cultures. The name comes from the Galician verb empanar, [citation needed] and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist ...
From en.m.wikipedia.org
See details


COOK THIS: BOLIVIAN-STYLE TURNOVERS — SALTEÑAS — FROM THE ...
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See details


MEAT PIE - WIKIPEDIA
A meat pie is a pie with a chunky filling of meat and often other savory ingredients. They are popular in British cuisine. They are also enjoyed in other countries including Canada, New Zealand, Australia, Ghana, Nigeria, South Africa, and Zimbabwe.. As with most pies, the pastry is usually baked, fried, or deep fried at a high enough temperature to induce the Maillard reaction, which changes ...
From en.m.wikipedia.org
See details


COMMON DISHES PREPARED AROUND THE WORLD BUT WITH DIFFERENT ...
1 nga`y truo´c · Looking at the way food is prepared globally, there are so many techniques and cooking styles that are used. Some of them are so common that even though the cuisines are so different, the dishes ...
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21/04/2009 · I then cooledd the pork. and the final step, place about 2 tablespoons of pork into the middle of 5" diameter La Salteña Empanada Dough for Fried Turnovers. I am sure any appropriate brand or homemade wrappers would work fine). I then folded the filled dough in half and, pressing out excess air, sealed the edges (I used a dumpling or turnover sealer but, in the past, I just used a fork). Then ...
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See details


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