A foolproof recipe for the traditional Argentine Empanadas with homemade pastry. I say foolproof because since I'm an Asian and even I can whip these up, serve to my Argentinian family (who like anybody else towards their home country food, are very detail) and they love it!
My mother in law had tried several times to make homemade empanada pastries with no success and after she watched this video she tried the recipe and she was happy with the results! I think when I heard that, I was more excited and happier than she was.
The filling, of course you can adjust it and give it your personal touch.. they way everybody likes it in your house. The recipe is so versatile and straight forward that I know this is a keeper for me.
More Argentine Recipes
- Steak milanesa (healthier in the oven!)
- Tuna pionono (tuna roll cake)
- Ricotta & spinach crepe cannelloni
- Rolled flank steak (matambre)
- olive oil
- 1.3 lb onion (double the beef weight) (600 gr), cut into cubes
- 1 red capsicum , cut into cubes
- 1 teaspoon chilli flakes
- 1 tablespoon cumin powder
- 2 tablespoon sweet paprika
- ½ cup white wine (125 ml)
- 10.5 oz minced beef meat (300 gr)
- ¾ cup green part of spring onion , chopped
- ¾ cup green olives , roughly chopped
- ½ cup parsley , finely chopped
- 3 hard boiled eggs
- salt to taste
- black pepper to taste
- 3.5 oz unsalted butter (100 gr), room temperature
- 1 large egg , room temperature
- 2 teaspoon salt
- 3 ¾ cups bread flour , plus 1 ½ tablespoon more (500 gr)
- 2 tablespoon olive oil
- ½ cup warm water , plus 1 tablespoon more (150 ml)
- Using low medium fire, heat some olive oil in a pan, add in the onion and a pinch of salt and cook for 10 minutes until they're a bit soft. Add in cubed red capsicum and continue cooking for 20-30 minutes until they're really soft, stirring frequently.
- Add in chili flakes, sweet paprika and cumin, cook for 1 minutes until the powdery taste is gone. Add in wine and cook for 30 seconds until the alchohol evaporates. Add in minced beef, salt and black pepper. Cook just until the beef is almost done. That's going to ensure juicy empanada later. Put in a container and aside to cool.
- Once cooled, add in chopped spring onion, olives, parsley and give it a good mix. Sprinkle chopped eggs on top and keep in the fridge for 2 hours before using.
- In a stand mixer bowl and using a paddle attachment, add in butter and whisk until fluffy. Add in egg and mix until well combined. Add in salt and ⅓ of flour. Whisk to combine and keep adding ⅓ of flour, mixing well to combine each time.
- Switch to dough hook. Add in oil, water and knead for 10 minutes. The dough will be crumbly at first, as if it's not going to form but have faith. It will. Push it together with your hand to help for the first 1-2 minutes.
- After 10 minutes, you'll get a nice soft pliable dough. Form it into a ball, place in a container, cover with cling film and leave to rest in the fridge for 2 hours. Take out 15 minutes earlier before using.
- Take out the dough and divide into 20 balls. Keep them covered with cling film while using to prevent them getting dry.
- Take one ball and roll it out with a rolling pin to a more or less hand size. Put 1 tablespoon filling on top, fold the dough. pinch the seam to seal and climp all the way around. Repeat the same for the rest of the balls. Place them on a baking tray with baking sheet.
- Bake at 200°C (400°F) in a preheated oven for 20-30 minutes or golden brown and fully cooked. Serve hot.