Argentine Empanadas

Name: Argentine Empanadas
Total time: 2 h 30 min
Yield: 6
Cuisine: Argentine
Ingredients: 600 g Beef skirt or chuck, chopped by hand into 5 mm dice; 3 Onions, finely chopped; 4 Spring onions, sliced; 2 tbsp Sweet paprika; 1 tbsp Ground cumin; 1 tsp Chilli flakes; 4 tbsp Beef dripping or oil; 150 ml Beef stock; 3 Hard-boiled eggs, chopped; 24 Green olives, halved; 24 Empanada pastry discs, 12 cm; 1 Egg for the glaze; 2 tsp Salt

Hand-chopped beef cooked with onion, cumin and paprika, chilled overnight so the fat sets, then folded into pastry with an olive and an egg and baked — the repulgue on the edge tells you what is inside.

Nguồn

Công thức của Argentine home kitchens · 🏺 Truyền thống · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Argentine · baked turnover — An ownerless traditional dish, so no cook is credited. The cited article confirms the baked or fried filled turnover and puts the form's origin in Spain and Portugal, from where it spread across Latin America. It is not an Argentina-only article and that is said rather than glossed over. Quantities, the hand-chop instruction and the overnight chill are this book's own.

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Stephany Victoria Yiming Lin Argentine

⏱ 150 phút🍽 6 khẩu phần🔥 480 kcal🇦🇷 Argentina🌶️

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Các bước

Fry the onion in the dripping over low heat for 15 minutes until completely soft and sweet.
Take the pan off the heat, stir in the paprika, cumin and chilli, then return it and add the beef and salt. Cook 5 minutes only — it should still be pink in places.
💡 Undercook the beef now. It finishes in the oven inside the pastry, and fully cooked filling comes out dry.
Add the stock, take it off the heat and stir in the spring onion. Spread it on a tray and refrigerate overnight.
💡 The overnight chill is the whole trick. The fat sets solid, so the filling can be spooned in without leaking — warm filling will burst every single empanada.
Put a heaped spoon of cold filling on each disc with a piece of egg and an olive half.
Fold over, press the edge, then crimp it: fold a corner over on itself, press, and repeat along the rim to make the rope.
Brush with beaten egg and bake at 220°C for 18 minutes until deep gold and blistered.

💡 Mẹo

The repulgue is a code. Bakeries crimp a different pattern for each filling so you can tell beef from chicken from cheese without asking.
Every province claims its own. Salta puts potato in and fries them; Tucumán uses more cumin; Mendoza adds olives and no egg.
Twenty-four is one batch and they freeze raw beautifully. Bake straight from frozen, adding five minutes.