Empanadas Argentinas

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Empanadas Argentinas are delicious pastry pockets filled with a savory mixture, commonly including beef, onions, olives, and hard-boiled eggs. They are a staple in Argentine cuisine and can be baked or fried. Here is a detailed recipe to make traditional Argentine empanadas.

Empanadas are a beloved street food in Argentina, often filled with beef, chicken, ham and cheese, or other savory ingredients. Here are the easiest and most popular locations to find street vendors in major cities:

Buenos Aires

- San Telmo Market: Located in the historic San Telmo neighborhood, this market is filled with food stalls, including vendors selling freshly baked empanadas.

- Feria de Mataderos: A traditional market showcasing Argentine culture, with many street vendors offering empanadas among other regional foods.

- Plaza Dorrego: In the heart of San Telmo, this plaza often has street vendors selling empanadas, especially on weekends during the antique fair.

These locations are among the easiest spots to find authentic Argentine empanadas from street vendors, offering a great opportunity to enjoy this popular snack in a vibrant and accessible setting.

For the Dough:

- 4 cups all-purpose flour

- 1 tsp salt

- 1/2 cup unsalted butter, chilled and cubed

- 2 large eggs

- 3/4 cup cold water (adjust as needed)

For the Filling:

- 1 lb ground beef

- 2 tbsp olive oil

- 1 large onion, finely chopped

- 1 red bell pepper, finely chopped

- 3 cloves garlic, minced

- 1 tbsp paprika

- 1 tsp ground cumin

- 1 tsp dried oregano

- Salt and pepper to taste

- 1/4 cup green olives, pitted and chopped

- 2 hard-boiled eggs, chopped

- 2 tbsp raisins (optional)

- 1/4 cup beef broth or water

For Assembly:

- 1 egg, beaten (for egg wash)

Instructions:

Prepare the Dough:

1. In a large bowl, mix the flour and salt.

2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. In a small bowl, whisk the eggs with the cold water.

4. Pour the egg mixture into the flour mixture and mix until the dough comes together. If the dough is too dry, add a little more water, a tablespoon at a time.

5. Turn the dough out onto a floured surface and knead for a few minutes until smooth.

6. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the chopped onion and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.

3. Add the minced garlic and cook for another minute.

4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through.

5. Stir in the paprika, ground cumin, dried oregano, salt, and pepper. Cook for 2 more minutes.

6. Add the chopped olives, hard-boiled eggs, raisins (if using), and beef broth or water. Stir to combine and cook for another 2 minutes.

7. Remove the filling from the heat and let it cool completely.

Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C) if baking.

2. Roll out the chilled dough on a floured surface to about 1/8 inch thick.

3. Using a round cutter (about 5 inches in diameter), cut out circles from the dough.

4. Place a spoonful of the cooled filling in the center of each dough circle.

5. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal.

6. Crimp the edges with a fork or your fingers to ensure they are well sealed.

7. Place the assembled empanadas on a baking sheet lined with parchment paper.

Bake or Fry the Empanadas:

To Bake:

1. Brush the empanadas with the beaten egg for a golden finish.

2. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

To Fry:

1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

2. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.

3. Use a slotted spoon to remove the empanadas from the oil and drain on paper towels.

Tips:

- Dough: For a flakier crust, you can substitute some of the butter with lard.

- Filling Variations: You can experiment with different fillings, such as chicken, ham and cheese, or vegetables.

- Storage: Unbaked empanadas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Empanadas Argentinas are a versatile and delicious dish that can be served as an appetiser, main course, or snack. Their savoury filling and flaky crust make them a favourite for any occasion. Enjoy!

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