Empanadas de Argentina served at our most recent Food + Wine = Art Event.
Empanadas are common in South America with the fillings varying by region. Here is a recipe for the empanadas tipicas which I made for the Food + Wine = Art event in March, 2009. These are the type of empanadas you might have if you visit Argentina. These were an unexpected hit at our food and wine pairing event. I think you will find them worth the effort and a surprise to your palate.
Empanada Dough
CHEF NOTE: If you want to skip this step, you can purchase empanada dough disks at a local Latino market, if you are fortunate to have one near by. If not, no problem. This dough recipe is easy and delicious. For main course, use 6″ disks, for appetizers, we made 3″ disks.
Makes about 10 (6” disks) or 20 (3” disks)
Dough Ingredients:
- 1 egg + 1 egg white
- 1 teaspoon vinegar
- 3/8 to 1/2 cup cold water
- 3 tablespoons shortening
- 3 cups flour (plus a little more for kneading)
- 1 teaspoon salt
CHEF NOTE: If you have a food processor, this recipe is ideal for that. It can also be made simply in two bowls and with your hands.
Process:
In a small bowl, whisk egg, egg white, vinegar, and 3/8 cup water. Set aside.
In a second, larger bowl, combine salt and flour. Cut shortening into flour until it resembles coarse meal. Begin adding liquid mixture to flour mixture. If you use the food processor here, have the machine on and pour liquid through feed tube. Continue adding additional water until dough comes together into a ball. Wrap dough tightly in plastic wrap and refrigerate for 1 hour, before rolling out to allow the glutens to relax.
CHEF NOTE: Dough can be refrigerated up to 24 hours, or frozen for up to 1 week. If freezing, allow to thaw completely before rolling.
Argentinean Empanada Filling
Make your filling ahead and cool for easy handling.
Ingredients:
- 1 tablespoon caul fat or any other type of fat
- 1 pound ground chuck or sirloin
- 5 to 6 scallions, thinly sliced, white and green parts separated
- 1/2 cup seedless raisins
- 2 tablespoons dry oregano
- 1 tablespoon crushed red pepper
- 1 tablespoon ground cumin
- 2 tablespoons Spanish sweet paprika
- Salt and pepper
- 2 roasted peppers, diced
- Empanada dough discs
- 10 green olives, pitted
- 3 eggs, hard boiled and sliced
- Oil, for frying – optional
- 2-3 tablespoons milk, for sealing dough
Process:
Brown meat in cast iron pan with a few teaspoons of oil. Add white scallion slices, and sautè until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
Lightly flour your work table. Roll dough out and using a 2 1/2″ biscuit cutter, cut as many rounds as possible. Before filling, give each a slight roll with the rolling pin. Disk should measurely roughly 3″ in diameter.
Brush one half of each disk, along the outer edge with salted milk. Scoop about 2 tablespoons filling into the center of each disk. Add one egg slice and one olive in the center of the filling. Fold over dough and crimp with a fork to seal. Place on a greased baking sheet.
Chill empanadas for 15-20 minutes prior to baking in a preheated 400 degree F. oven. Bake about 15 minutes or until pastry is golden brown. Empanadas can also be deep fried for 3 minutes with the oil heated to 375 degrees F.
Serve immediately.
