Today I leave you here these delicious, well-stuffed meat patties so that you can make them at home and give your family or friends a pleasant surprise. I am happy with the result! They are very juicy empanadas and both the stew for the filling and the dough were very good. I made them baked and the stew was made of lean meat cut into small pieces because that way they are juicier than with ground meat. The dough, very similar to that of the tequeños – if not the same – is elastic and soft so you can easily assemble them and they retain their shape. I guarantee you are going to eat more than one!
Ingredients for the pie stew
• 1/2 kg of whole lean meat
• 3 onions
• 3 garlic cloves
• 1 red pepper
• 2 medium potatoes
• 2 eggs
• 4 tablespoons of butter
• 1 large tablespoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of salt and another of pepper
• 1 handful of raisins (optional)
Preparation of the meat patties
Preparation of the stew of the meat patties
The first thing we will do is boil the potatoes and eggs. Meanwhile, we will chop the onion into small pieces, also the garlic, the paprika and the meat. As I mentioned at the beginning, we can also make it with ground meat but if we buy the piece of meat and chop it ourselves, it is much better because it is juicier.
In a large enough pot we will add the butter. When it is already somewhat melted we will add the chopped onion, garlic and paprika.
We stir a little and when we see that the onion begins to become transparent, it will be time to add the meat, the cumin, the paprika, the salt and the pepper.
We stir everything very well and let it cook between 25 and 30 minutes preferably covered and the last 3 minutes we uncover and turn off the heat. Then we will peel and chop the potatoes and eggs into small pieces and we will add them to the stew and without cooking, we stir it a little more. Now we have to wait for it to cool but we have time since we will start preparing the dough for the empanadas.
This stew makes 30 empanadas.
Ingredients for the empanada dough
• 700 gr of all-purpose wheat flour
• 3 eggs (2 for the dough, 1 for painting)
• 4 tablespoons of butter
• a splash of water
• 1 teaspoon salt
Preparation of the dough for the empanadas
In a container or in the kneading machine we will place the two eggs, the butter, the flour and the teaspoon of salt. We will begin to knead and at that moment we will add a small splash of water and we will continue kneading. I am not telling you the exact amount, it will be given to you by your hands when when touched and squeezed it should be soft, elastic, manageable and should be easily detached from your hands.
If you notice that by chance you added a lot of water and the dough is very loose or sticky, no problem! Add a little more flour, but only a little, almost a teaspoon and there you knead until you get the desired texture. If, on the other hand, it is too hard, add another little bit of water. We must put this dough in the fridge for 15 minutes to make it easier to manipulate and shape it.
After 15 minutes, we place the dough on the table that we have floured a little bit and flatten it with a rolling pin until it is approximately 1 or 2 millimeters thick.
Tip I find it easier to stretch it when I use a larger and heavier roller
Now, with a cookie cutter, with a large cup, a mold or whatever we have with a round shape, we cut the circles, remove the excess dough and flatten again and repeat the procedure until all the dough is used.
The dough circles tend to shrink a bit after being cut, so we will have to flatten them a little again and fill them with the stew that should already be cold. We fill one half of the circle and cover with the other.
We flatten the edge a little with our fingers and then comes the artistic part, for those of us who like to do the pretty thing! we are pressing and bending the edge from beginning to end giving them the shape of waves or what they call “repulgue” See details in the video.
If we are somewhat in a hurry or do not want these details, simply press the edge with a fork and that’s it. For everything there is an invention! And for these empanadas they sell the molds that at once make sure they are sealed by the edge. Click HERE or on the photo to see where to buy it! And if you are in Spain or Europe, click here
We will place them on a tray with waxed paper and now we are going to beat the yolk of the other egg with 1/2 teaspoon of water and we are going to paint them, so that when they are baked they are shiny with that beautiful and appetizing golden color!
We will bake between 30 and 35 minutes at 220ºC or until they are golden brown, and they will tell me that I repeat like a parrot but yes, always look at them so that they are not going to burn forget about facebook and everything pending from the oven;) I know why I say them hahaha
The recipe for this dough makes 12 empanadas.
There is nothing left but to enjoy this delight, I confess that while I was taking the photos I was eating them … until my husband came out to put order in the room because otherwise the empty plate would come out hahaha
This is how Argentine empanadas are made, but I’ll tell you something … a little capers, some olives, some chicken and pork and they have the same flavor for the Hallacas!
The empanadas came to Latin America through the Spanish, and these in turn from the Romans and the Romans from the Persians … so I did not want to give a specific origin to this divinure and we are better going to delight ourselves eating them, which is better. .
Here you can see all the history, and types of empanadas: http://es.wikipedia.org/wiki/Empanada I recommend you see Los Cachitos de Jamón, which are very good!
Do not forget to leave me your comments, your doubts or suggestions that I always answer all of them, those here, those on my YouTube and those on my Facebook. Bon appetit and health!