Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 pound ground beef
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup raisins
- 1/4 cup pitted green olives, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Form the dough into a ball, wrap it 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 and red bell pepper and cook until softened.
4. Add the raisins, olives, cumin, paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
5. Preheat the oven to 375°F.
6. On a floured surface, roll out the dough to 1/8 inch thickness. Use an empanada mold or a round cookie cutter to cut out circles of dough.
7. Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork.
8. Brush the empanadas with the beaten egg and place them on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 225
Fat: 13g
Carbohydrates: 19g
Protein: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with dried cranberries or chopped dates.
- Green olives can be substituted with black olives or capers.
Variations:
- Add a diced hard-boiled egg to the filling for a traditional Argentinean touch.
- Use a spicy chorizo sausage instead of ground beef for a spicier empanada.
- Add a tablespoon of tomato paste to the filling for a richer flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- If you don't have an empanada mold, use a round cookie cutter or a small bowl to cut out the dough circles.
- Don't overfill the empanadas, or they may burst open during baking.
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 oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with tomatoes and cucumbers
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the dough is too dry, add a little more water, a tablespoon at a time.
- If the empanadas burst open during baking, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Empanadas are a popular dish in many Latin American countries, including Argentina, Chile, and Mexico. They are believed to have originated in Spain and were brought to the Americas by Spanish colonizers.
Flavor profiles:
The beef filling in these empanadas is savory and slightly sweet, with a hint of spice from the cumin and paprika. The buttery crust is flaky and tender.
Serving suggestions:
Serve the empanadas as an appetizer or a main course.
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Region: Argentinian