Description
Savory Argentine Empanadas blend traditional flavors with a crispy, golden crust that whispers stories of Buenos Aires. Hearty beef, aromatic spices, and flaky pastry create a handheld feast you’ll crave again and again.
Ingredients
Scale
Filling Ingredients:
- 2 small potatoes, diced
- 1 small carrot, finely chopped
- 1/2 cup (120 milliliters) green peas
- 1/4 cup (60 milliliters) raisins
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Seasoning Ingredients:
- 1 tablespoon soy sauce
- Salt to taste
- Pepper to taste
Cooking Ingredient:
- Cooking oil
Instructions
- Create a flour-salt base in a mixing bowl, incorporating cold butter until it transforms into pea-sized crumbs. Work quickly to maintain butter’s coolness.
- Whisk vinegar, egg, and ice water in a separate container. Gradually integrate this liquid mixture into the flour blend, kneading until a cohesive dough forms.
- Shape the dough into a compact ball, encase in plastic wrap, and refrigerate for 60 minutes to enhance texture and flavor development.
- Warm cooking oil in a skillet, sautéing onions and garlic until aromatic. Introduce diced potatoes and carrots, cooking for approximately 10 minutes.
- Incorporate green peas, raisins, soy sauce, salt, and pepper into the vegetable mixture. Cook until vegetables reach tender consistency and ingredients meld harmoniously.
- Remove chilled dough, dividing into golf ball-sized portions. Flatten each piece using palm and rolling pin, achieving a thin 1/8-inch thickness.
- Utilize a wide-mouth bowl to cut precise 4-inch circular dough rounds, trimming excess with a knife or pizza cutter.
- Deposit a generous spoonful of cooled filling onto the center of each dough circle. Carefully fold dough over, sealing edges by crimping with a fork or artfully twisting.
- Arrange empanadas on a parchment-lined baking tray. Brush surfaces with an egg-milk mixture to achieve a lustrous, golden exterior.
- For baking: Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes until crust turns light golden brown.
- For frying: Heat oil in a deep pan. Submerge empanadas, frying until both sides reach a rich, golden color. Drain excess oil before serving.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that separates into delicate layers when bitten.
- Try different fillings like shredded chicken, beef, or vegetarian options to keep the recipe versatile and exciting.
- Seal the edges completely to prevent filling from leaking during cooking, using a fork or pinching technique for a tight closure.
- Make ahead and freeze uncooked empanadas for quick, convenient meals later, storing them in an airtight container for up to 3 months.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg