Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/2 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup chopped pitted green olives
- 1 hard-boiled egg, chopped
Special equipment needed:
- Rolling pin
- Empanada mold or large round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water, stirring with a fork until the dough comes together. Knead the dough on a floured surface until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion, green and red bell peppers, cumin, oregano, paprika, black pepper, and salt. Cook until the vegetables are tender.
4. Stir in the raisins, olives, and chopped egg. Remove from heat and let cool.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Use an empanada mold or large round cookie cutter to cut out circles of dough.
7. Spoon a tablespoon of the beef filling onto one half of each circle of dough. Fold the other half over the filling and use a fork to crimp the edges closed.
8. Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with chopped dried apricots or cranberries.
- Green olives can be substituted with black olives or capers.
Variations:
- Add a tablespoon of chopped fresh cilantro to the filling for a burst of flavor.
- Use a combination of ground beef and ground pork for a richer flavor.
- Add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overfill the empanadas or they may burst open during baking.
- Brush the empanadas with beaten egg before baking for a shiny finish.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the empanadas on a platter with a side of salsa or guacamole for dipping.
Garnishes:
Garnish the empanadas with chopped fresh parsley or cilantro.
Pairings:
Pair the empanadas with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad with a citrus vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the empanadas burst open during baking, try crimping the edges more tightly or using less filling.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Barros Jarpa empanadas are a traditional Chilean dish named after a former president of Chile, Anibal Barros. They are typically filled with ground beef, onions, raisins, olives, and hard-boiled eggs.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the empanadas as an appetizer or main course.
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Region: Chilean