EMPANADAS (BEEF TURNOVERS)
I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 12 Empanadas
Number Of Ingredients 19
Steps:
- For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
- For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
- Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.
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Pramod Pramod
[email protected]The empanadas were a bit too spicy for my taste. I would use less chili powder in the filling next time.
xk Arpon Roy
[email protected]The empanadas were a bit too salty for my taste. I would use less salt in the filling next time.
Asadkhan Asadlion
[email protected]The empanadas were a bit too greasy for my taste. I would drain the beef more thoroughly next time.
Hlengiwe Ngiba
[email protected]The empanadas were good, but I found the filling to be a bit dry. I would add more liquid to the filling next time.
Gale Lawrence
[email protected]These empanadas were a bit bland for my taste. I think I would add more spices to the filling next time.
Robert White
[email protected]I followed the recipe exactly and the empanadas turned out great. The filling was flavorful and the pastry was crispy. I would definitely make these again.
TheSiam ff
[email protected]These empanadas were a bit more work than I expected, but they were worth it. The filling was delicious and the pastry was flaky and golden brown. I would definitely make these again for a special occasion.
Mohamed Mahmoud Abdalla
[email protected]I'm not usually a fan of empanadas, but these were really good. The filling was moist and flavorful, and the pastry was flaky and crispy. I would definitely make these again.
Snerdey
[email protected]These empanadas are amazing! I made them for my family and they couldn't get enough of them. The filling was so flavorful and the pastry was perfectly crispy. I will definitely be making these again.
Dipash
[email protected]I've tried many empanada recipes, but this one is by far the best. The filling is perfectly seasoned and the pastry is flaky and delicious. I highly recommend this recipe.
Arafiya Rhaman
[email protected]I love these empanadas! They're so delicious and easy to make. I often make a big batch and freeze them for later. They're the perfect quick and easy meal.
Buck Urich
[email protected]These empanadas are the perfect party food. They're easy to make ahead of time and they're always a hit. I've made them for potlucks, parties, and even for game day. They're always a crowd-pleaser.
Azan Muhammad
[email protected]I made these empanadas for dinner last night and they were a huge success. My husband and kids loved them. The filling was so flavorful and the pastry was perfectly flaky. I will definitely be making these again.
Esther Aryee
[email protected]These empanadas were a hit at my party! Everyone loved them. I made a double batch and they were all gone in no time. I'll definitely be making these again.
Gabby Rouse
[email protected]I'm a beginner cook and I was worried that this recipe would be too difficult, but it was actually really easy to follow. The step-by-step instructions were very helpful. The empanadas turned out great and I'm so glad I tried this recipe.
Autumn Bell
[email protected]I've made empanadas before, but this recipe takes them to the next level. The dough is so easy to work with and the filling is packed with flavor. I especially love the addition of the hard-boiled eggs. They add a nice richness and creaminess to the
Milton Terry
[email protected]These empanadas were an absolute delight! The beef filling was incredibly flavorful and juicy, while the pastry was perfectly crispy and flaky. I followed the recipe exactly and they turned out beautifully. My family and friends raved about them.