Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!
I have always heard of Empanadas before, but never really eaten one (or made one, either). I was really impressed with this dish - it was not too complicated, it didn't involve any fancy/exotic/expensive ingredients, it was fairly quick to prepare, and it tasted delicious. So, that means it was a win in my book! The empanadas even re-heated excellently, which is good because we had them for lunch two days in a row! We served ours with a little bit of queso on the side, which isn't terribly authentic, I know, but it was fun! Ladybug has been big into dippings things lately - if she can't dip it, she isn't interested in eating it. If you have never tried empanadas before, I suggest you give them a shot!
Argentine Beef Empanadas (Saveur Magazine, May/June 1999)
1 cup water
3/4 cup butter
2 3/4 cup flour
2 tsp salt
3 TBSP olive oil
1 small yellow onion, minced
1/2 red bell pepper, finely diced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp pepper
1/2 tsp cumin
3/4 pound ground beef
1 small russet potato, cubed and boiled until soft.
1/3 cup raisins
3 green onions, chopped
1 hard boiled egg, peeled and chopped
For the dough:
In a medium saucepan, heat the water and butter until the butter has melted.
In a medium mixing bowl, whisk together the flour, salt and paprika.
Slowly pour the warm butter/water mixture over the flour, stirring with a fork until you get a wet, oily dough.
Wrap the dough in plastic wrap and place in the fridge for at least 2 hours.
For the filling:
Heat a large skillet over medium heat, add the olive oil, onions and peppers, paprika, red pepper flakes, pepper, and cumin, and saute until the onions are soft.
Add the beef and cook until the beef is browned.
Place the mixture in a bowl and allow to cool slightly.
Add the potatoes, raisins, green onions and egg.
Mix and set aside.
Preheat oven to 400F.
Portion the dough into 12 equal pieces.
Roll each piece of dough into a 5" circle.
Place 3 TBSP of the filling into the center of each of the circles.
Fold the dough over and press the edges firmly to seal.
Roll and pinch the edges of the dough together firmly so they won't come apart while baking.
Place the empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.