Today I am going to delve into Argentine cuisine with this recipe for Argentine or Creole meat empanadas , it is a typical dish of that country and I assure you that they are truly delicious. Their recognition is such that they have spread to various countries in the world, such as Spain, that you can find them throughout almost all of our geography.
Now I am going to explain you step by step how to make them: make the dough, cut the wafers, prepare the filling so that it is juicy, etc. They are so good that everyone will like them, starting with your little ones who will eat them without question.
Do you want the original recipe for these empanadas or meat patties ? Well, let’s go for it.
Ingredients we need:
For the filling:
- 150 gr. beef tenderloin
- 2 eggs
- 2 onions
- 1 spring onion
- 1/2 red pepper
- 10 pitted olives
- 1/2 glass of white wine
- 1 tablespoon of sweet paprika
- 1 teaspoon of cumin
- 1 teaspoon chili pepper
- Black pepper
- Extra olive oil
For the mass:
- 250 gr. Of flour
- 1/2 teaspoon yeast
- 1 pinch of salt
- 1/2 glass of water
Argentine or Creole meat empanadas: step by step
1.- The first thing you have to do is prepare the dough. Mix the flour, yeast and salt in a bowl. Pour the water little by little and knead until all the ingredients are well mixed.
2.- Then put the dough on a floured smooth surface and continue kneading for about 10 minutes, until it is homogeneous and smooth. Put it in a bowl and cover it with a cloth. Let it ferment at room temperature for an hour.
3.- After that time, put it back on the floured counter. Stretch it until it forms a thin disk or you can also make some balls and spread one by one, that of your choice. Cut 4 circles helping you with a plate or a bowl and reserve them until you fill them.
4.- Meanwhile, cook the eggs in a saucepan with water and salt for 10 minutes. Let them cool, peel them and cut them into medium pieces. While they cook, you cut the meat with a knife (to make it juicier) into small and more or less equal strips.
5.- Now you place the cumin, the sweet paprika, the chili pepper and a tablespoon of white wine in a mortar and crush it all well. You marinate the meat with this paste (I recommend you do it the day before and leave it to rest overnight in the refrigerator) and salt and pepper to taste.
6.- As soon as the meat is marinated, fry it a little to seal it in a saucepan with oil and the reserves.
7.- Now chop the onions, the chives and the 1/2 bell pepper in julienne strips. Add more oil and sauté over low heat until soft and golden. Water with the white wine, cover it and cook it over low heat.
8.- Add the meat. You rectify the salt and pepper and let it reduce. There has to be a little broth left so that the empanada is juicier. Cool the filling in a bowl, add the chopped olives and the hard-boiled egg.
9.- When the filling is cold, distribute it in each pie. Paint the edges with the help of a kitchen brush and beaten egg. Fold them in half and close them as if it were a braid or simply with a fork you squeeze the edges until they are well sealed.
10.- Finally, fry in plenty of very hot olive oil. When they are golden, you take them out and put them on a plate with kitchen paper to absorb the oil and you have your Argentine meat empanadas ready.
My tips and tricks
- To make the dough softer, you can add a little oil while you are kneading it.
- You can also cook them in the oven instead of frying them.
- If you want them with more fiber, instead of putting normal flour you can make them with whole wheat flour.
Look what a richer thing
Note: the price is indicative, it all depends on where you are going to buy. Until the next recipe. I’ll wait for you.
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