Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup beef broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green olives
- 1/4 cup raisins
- 1/2 cup grated Formaggetta della Valle Argentina cheese
- 1 package of empanada dough (store-bought or homemade)
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the ground cumin, paprika, salt, and black pepper.
5. Pour in the beef broth and bring to a simmer.
6. Add the chopped fresh parsley, chopped green olives, and raisins to the skillet and stir to combine.
7. Remove the skillet from the heat and let cool for a few minutes.
8. Roll out the empanada dough on a floured surface to about 1/8 inch thickness.
9. Cut the dough into circles using a cookie cutter or a large cup.
10. Spoon a tablespoon of the beef filling onto each dough circle.
11. Sprinkle grated Formaggetta della Valle Argentina cheese on top of the beef filling.
12. Fold the dough over the filling to create a half-moon shape.
13. Use a fork to crimp the edges of the empanadas.
14. Brush the empanadas with beaten egg.
15. Place the empanadas on a baking sheet lined with parchment paper.
16. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 22g
Protein: 12g
Sodium: 350mg
Sugar: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Chopped green olives can be substituted with capers.
- Raisins can be substituted with chopped dried apricots.
Variations:
- Add diced potatoes to the beef filling for a heartier empanada.
- Use a different type of cheese, such as cheddar or mozzarella, instead of Formaggetta della Valle Argentina.
- Make a vegetarian version by substituting the ground beef with cooked lentils or black beans.
Tips and tricks:
- Make sure the beef filling is cooled before filling the empanadas to prevent the dough from becoming soggy.
- Use a fork to crimp the edges of the empanadas tightly to prevent the filling from leaking out.
- Brushing the empanadas with beaten egg will give them a shiny golden brown crust.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the empanadas on a baking sheet and bake 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 chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the empanadas are leaking filling, make sure the edges are crimped tightly.
- If the empanadas are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Empanadas are a popular dish in many Latin American countries and are believed to have originated in Spain.
Flavor profiles:
Savory, slightly spicy, and cheesy with a hint of sweetness from the raisins.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Argentine