Best 3 Argentine Empanadas Recipes

ARGENTINE EMPANADAS

Steps:

• 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.

ARGENTINE EMPANADAS

Steps:

• 1. To make dough: Mix all of the dough ingredients together until it forms into a dough. Set aside.
• 2. Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
• 3. Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
• 4. Add all the remaining ingredients, except the tomato; cook for about 2 minutes longer and shut off the heat.
• 5. Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
• 6. Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
• 7. Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
• 8. Cut with a 4" inch round cookie cutter which has been dipped in flour. Place a heaping spoonful of filling in the middle of each circle.
• 9. Brush the rims of the dough circles with the egg glaze; fold half the doug over the filling and crimp the edges together with the tines of a fork.
• 10. Place each empanada on a greased baking sheet and brush the tops with the egg glaze. Bake for 15-20 minutes or until the crust is golden brown.

ARGENTINE MEAT EMPANADAS

Steps:

• In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
• Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
• Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
• Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.