empanadas recipe

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough. 

Argentine Empanadas

olive oil

white onions (, chopped (about 4 cups))

garlic (, minced)

½ of a red bell pepper (, diced)

chili powder

Tablespoon cumin

Tablespoons sweet paprika

oregano

beef boullion

lb beef

Salt and pepper

green

green olives

parsley

eggs

flour

salt

unsalted butter (, room temperature)

egg (, beaten)

Tablespoons oil

water

Egg egg

Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.

Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.

Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.

Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.

Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It’s important that the mixture is chilled before filling the empanadas.

For the filling:

Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.

Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)

For the empanada dough:

Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).

Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).

Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.

Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.

Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.

Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.

Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Assembly:

https://content.jwplatform.com/videos/RKr63Ega.mp4

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough

Empandas

These homemade beef Empanadas are filling, flavorful, and so easy to make from scratch. Baked to golden perfection, you&#039;ll be making this again and again.

Empanadas

chuck ((226 grams))

(diced russet potato, (178 grams))

onion

carrot ((45 grams))

celery ((45 grams))

garlic

tomato paste

cumin

cinnamon

black pepper

peas ((76 grams))

all-purpose flour ((360 grams))

unsalted butter

water ((80 milliliters))

water (if needed)

Heat the oil in a large skillet over medium heat. Add the beef, onion, carrot, and celery. Cook until the beef is browned and vegetables are tender, about 8 minutes. Add the garlic, tomato paste, chili powder, cumin, salt, cinnamon, and pepper. Cook, stirring constantly, for 2 minutes. Stir in the peas and cook for an additional 1 minute. Remove from the heat and let cool while making the dough.

Preheat the oven to 375°. Line a large baking sheet with parchment paper.

For the Filling:

In the bowl of a food processor, combine flour and salt; pulse 3 times. Add butter and pulse until the mixture is crumbly. Add the egg and the water; pulse until a dough forms a ball around the side of the bowl. Transfer to a clean work surface and knead a few times just until the dough forms a smooth ball. Divide the dough in half.

For the Dough:

Working with one half at a time, roll out dough to a 1/16-inch thickness on a lightly floured work surface. Using a 6-inch round cutter, cut out 6 circles. (You can also a round container as a guide and run a sharp knife around it to cut the dough.) Reroll dough as needed. Repeat with the remaining half of the dough.

Spoon about 2 tablespoons of filling in the middle of each dough circle. Fold circles in half and press the edges together. (If the dough doesn’t want to stick together, rub a little bit of water on the edge of the dough before closing.) Crimp the dough with your fingers or a fork all around the edge to seal. Place empanadas on the lined baking sheet.

In a small bowl, beat 1 egg. Brush empanadas with the egg wash.

Bake for 30 to 35 minutes or until golden brown. Let cool for a few minutes before serving. Refrigerate any leftover in an airtight container for up to 3 days, or freeze for up to 2 months.

For the Assembly:

https://www.youtube.com/watch?v=RRNVLC6IAv4

You won’t be able to have just one of these delightful Empanadas. Perfectly spiced beef and vegetables wrapped up in a flakey, golden crust, these beef empanadas come together easily in the oven. Bursting with flavor, these baked empanadas are perfect as an appetizer, dinner, or a mid-day snack!

RECIPE: https://preppykitchen.com/empanadas/

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How to Make Empanadas | So Delicious and Easy!

The Nigerian meat pies are delicious pastries filled with minced meat, potato and carrots. The pastry is slightly flaky and very rich in flavor, the filling is moist and very flavorful. These meat pies are popular in west Africa and Nigeria.  If you haven’t tasted the Nigerian meat pie you must try this recipe ASAP, they are the ultimate comfort food!

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Top 3 empanadas recipe recipes from across the web

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Argentine Empanadas

Empanadas

Nigerian Meat Pie Recipe

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