Argentine food is pretty awesome. The cuisine is heavily influenced by Europe, but Argentine beef forms the centerpiece. Beef empanadas are a favorite food in Argentina. You can buy them piping hot from street vendors, or even make them at home. If you don’t eat beef, you can substitute just about any other filling, such as ham and cheese or spinach and cheese.
Ingredients for Filling
- 1 pound beef steak
- 1/2 cup lard, or vegetable oil
- 1 cup chopped white onion
- 2 cloves garlic, finely chopped
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1/4-1/2 teaspoon chili powder
- 1 teaspoon salt
Directions
- Chop the beef into tiny cubes–about 1 cm on a side.
- Cook the onion and garlic in the lard (or oil) until tender
- Add your spices and mix well
- Add the beef and cook until browned.
- Add about 1/2 cup water and simmer uncovered for 5-10 minutes. If your sauce is too runny, simmer a little longer
- Chill the meat mixture in the fridge for 2 to 12 hours.
Ingredients for Dough
- 2 1/2 teaspoons salt
- 1/2 – 3/4 cup water
- 4 1/2 cups flour
- 3/4 cup lard or vegetable shortening
Directions
- Using a pastry cutter, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time.
- Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump.
- Knead the dough for 5 to 10 minutes, until it is smooth and stretchy–not sticky.
- Cover dough with a dish towel and let dough relax at room temperature for 30 minutes.
Making the Empanadas
- Preheat the oven to 450 degrees.
- Working with half the dough, roll it out to 1/4″ thick. Using a large cookie cutter, bowl, or coffee can, cut out 4-5″ circles. Repeat with the other half of the dough, to create 20 to 24 rounds.
- Place 1 or 2 tablespoons of filling in the middle of a dough round. Brush edges with water. Fold the round in half over the filling, and press down hard along the edges to seal.
- Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2″ and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
- Bake the empanadas on a cookie sheet at 450 for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
recipe adapted from about.com