Argentinian Empanadas
No lies, no tricks: these are real Argentinian empanadas, made to the recipe of a real Argentinian mum! This is how it is done in Buenos Aires.
- Time
- 45 min
- Servings
- 4
- Cuisine
- Argentina
3.5 · 2 ratings
By Bojan Nikolić ·
Dough
-
1
Add the salt and the cayenne pepper to the bowl of flour and stir a little.
flour
salt
paprika
-
2
Cut the butter into small pieces, add it and mix until the butter breaks down into crumbs.
butter
-
3
-
4
Divide the dough into 12 equal pieces, shape them into balls and leave them to rest for about half an hour.
Filling
-
5
Crush garlic with Garlic Press or chop it (mince) into bits with Chef's knife.
garlic
-
6
Cut the onion into small cubes.
onion
-
7
Slice the chili pepper into thin rings.
chili pepper
-
8
Heat oil in a medium size skillet or saucepan and cook onion for a few minutes.
Tip: If you don't like strong taste of an onion in your meals, pour a little bit of water and cook for some time. Repeat the process until onion becomes translucent.
-
9
Add the garlic and the chili pepper and fry a little longer.
garlic
chili pepper
-
10
Add the ground meat and fry for about 5 minutes.
ground beef
-
11
Season with salt and pepper to taste.
salt
black pepper
-
12
Pour in the tomato juice and cook until the filling thickens.
tomato juice
Finishing
-
13
Brush a baking tray with oil. Choose one large enough for 12 not-so-small empanadas.
-
14
Dust the work surface with flour and roll out a ball of dough with a rolling pin into a circle about 12 cm across.
flour
Tip: It is much easier if you flatten the ball of dough a little with your hand before you start rolling.
-
15
Put the filling on one half of the circle. Share it out so that each of the 12 empanadas gets about the same amount.
-
16
Fold the other half of the circle over the filling. Press the edges together with your fingers so the two layers of dough seal and the filling cannot escape.
-
17
Go over the edges once more with the tip of a fork: the layers will hold together better, and the edge gets a decorative, crimped look.
-
18
Arrange the empanadas on the oiled tray and bake them in the oven at 200°C for about 20 minutes.
