Empanadas

Empanadas-7
Lovely, flaky outside – spicy and flavorful inside. All you want from a good empanada.

 

Difficulty: Medium

Time: 90 min. preparation time, 25 min. baking time

Nutrition: Calories ca 626 / Protein 21g / Carbohydr. 69g / Fat 30g

Ingredients (10 servings)

800 gall-purpose flour
2 tspsalt
180 mlvegetable oil
260 mlmilk
2shallots
1 clovegarlic
20 gcilantro
0.5chili (red)
400 gground meat (e. g. lamb, beef, pork)
200 gtomatoes (canned)
100 gkidney beans (canned)
100 gsweet corn (canned)
0.25 tspcumin
1egg
pepper
flour for work surface
vegetable oil for frying

Utensils

large saucepan, pastry brush, round cutter (Ø 10 cm), oven, stand mixture or hand mixer with dough hooks, plastic wrap, cutting board, knife, spatula, rolling pin

Wine Tip

Malbec
A young, uncomplicated Chilean red, with enough body to stand up to the strength of the dish, is the right choice.

Step 1

Empanadas

Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 – 40 min.

plastic wrap, stand mixer or hand mixer with dough hooks

800 g flour / 2 tsp salt / 180 ml vegetable oil / 260 ml milk

Step 2

Empanadas

Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.

cutting board, knife

2 shallots / 1 clove garlic / 20 g cilantro / 0.5 chili

Step 3

Empanadas

Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 – 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 – 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.

large saucepan, spatula

400 g ground meat

Step 4

Empanadas

Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 – 4 min.

200 g tomatoes / 100 g kidney beans / 100 g sweet corn / 0.25 tsp cumin / salt / pepper

Step 5

Empanadas

Remove from heat and add chopped cilantro. Stir to combine and set aside.

Step 6

Empanadas

Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.

oven, round cutter, rolling pin

flour for work surface

Step 7

Empanadas

Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Enjoy warm or cold.

pastry brush

1 egg