The Argentinian Empanadas are a typical appetizer or better yet a typical street food of Argentinian cuisine and generally of Latin America. A crunchy shell and crumbly filled with minced meat, onion, pepper, spices, hard-boiled eggs. There are many versions/variants, with and without eggs, with vegetables or fish. They can also be baked or fried.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Frying
- Cuisine: Argentinian
- Seasonality: All seasons
- Energy 242.20 (Kcal)
- Carbohydrates 25.06 (g) of which sugars 1.65 (g)
- Proteins 12.82 (g)
- Fat 10.91 (g) of which saturated 3.09 (g)of which unsaturated 3.74 (g)
- Fibers 4.75 (g)
- Sodium 582.43 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
ARGENTINIAN EMPANADAS INGREDIENTS
- 2 1/2 cups flour
- 2/3 cup water
- 1 1/2 tbsp extra virgin olive oil
- 1 pinch salt
- 2 red peppers
- 10 1/2 oz ground beef
- 2 onions
- to taste extra virgin olive oil
- Half tsp sweet paprika
- to taste pepper
- to taste salt
- 1 pinch chili powder
- 3 hard-boiled eggs
Tools
- 1 Pan
- 1 Rolling pin
ARGENTINIAN EMPANADAS PREPARATION
Chop the onions, sauté them with oil in a large pan.
Add the minced meat and brown over medium heat for 3/4 minutes.
Add the peppers diced (sometimes I also used the roasted peppers.…excellent version). Cook over medium flame for about 10 minutes.
Finally, add paprika, pepper, and chili powder. Let it season for 1 minute, then turn off the heat, let it cool down, and add salt to taste.Only when the mixture is cold, add the chopped hard-boiled eggs and if you want, some pitted black olives.
Prepare the dough: in a bowl or stand mixer, pour the flour and salt, mix, add the oil and water. Knead until you get a soft and elastic dough. Seal with food wrap and let it rest for 30 minutes.
Roll out the dough thinly with a thickness of 1/8 inch and cut out circles of 5 inches in diameter.
Fill each half-circle with half a tablespoon of filling. Overlap the other half of the dough to form a half-moon, seal the edges well, and make the typical closure “repulgue”: starting from the end, overlap the cord to the previous piece to create the border.
Fry in a high-sided pot full of seed oil at a temperature of 340°F.
Fry until golden!
Adriana’s Advice
They should be enjoyed the same day and can be stored raw in the fridge for 2 – 3 days and cooked when needed.
