Category
Appetizer
Servings
6
Beef empanadas are undoubtedly the dish I most relate to my grandmother Kika. She inspired the creation of this website and was my main cooking inspiration.
At Christmas time, I remember her in the kitchen preparing hundreds of empanadas to share with the whole family. Although she also prepared them at other times of the year, these empanadas became the symbol of Christmas for us.
Obviously, for me, it has been essential to learn this recipe. I keep it as one of my biggest trophies because I can feel my grandma near me when I prepare it. And, as she did throughout her life, I also love to share it with my loved ones.
This simple dish represents the traditions of several countries in Latin America. The empanadas are recognized worldwide, and the recipe from Latinoamrica that is most famous internationally is the Empanadas Argentinas.
Ingredients
500 gr of all-purpose flour
- 85 gr unsalted butter at room temperature
- 40 gr margarine at room temperature
- 1 Egg
A pinch of sugar
Salt to taste
200 ml water at room temperature
- 1 kg beef in small cubes
2 large onions - finely chopped
2 garlic cloves - finely cut
1 bell pepper - finely cut
1 sprig of parsley - finely cut
1 sprig of thyme - thinly sliced
1+1 teaspoon cumin
¼ cup of vegetable oil
Salt
1 teaspoon of black pepper
¼ cup green olives - Diced
1 egg - boiled and diced
¼ cup raisins
1 egg - lightly beaten
¼ cup water - warmed
For the dough
For the stuffing
You also will need
Directions
For the dough
On a clean surface, place the flour in a volcano shape and add in the middle butter, margarine, egg, sugar, and salt. Gradually add the water and start mixing with your hands, from the inside to the outside, until you form an elastic dough that does not stick to your hands. Wrap it in paper film and let it rest in the refrigerator for about 25 minutes.
For the stuffing
In a bowl, place the meat together with onion, bell pepper, garlic, parsley, thyme, and a teaspoon of cumin. Let everything rest for at least two hours in the refrigerator, covered with paper film.
After two hours, add the vegetable oil to a thick-bottomed pan, sauté the meat over medium heat and slowly add the vegetables. Add the second teaspoon of cumin, salt, and black pepper and leave on the heat, stirring regularly, until the meat is well cooked. Turn off the heat and reserve until cool. Add the rest of the ingredients, mix well and set aside.
For the empanaditas
Cut the dough into 4 equal parts and start to stretch the first one on a floured surface. With a cookie cutter, make circles about 8 cm in diameter. Repeat the process with the rest of the dough. Cover to avoid it from drying.
Place one of the circles in the palm of your hand and moisten the edges of it. Place a teaspoon of the stuffing at the center of the disc. Add some raisins, boiled egg, and green olives to the top and close the disc, pressing the edge lightly to avoid spilling the filling during baking (see the picture). Make folds on edge.
Repeat step 2 with the rest of the discs until the dough and stuffing are finished. Cover the empanadas with a lightly beaten egg mixed with warm water and bake them at 180 Celsius for about 25 minutes or until the dough turns brown.
- Tags:
- carne
- empanaditas