EMPANADAS (BEEF TURNOVERS)
I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 12 Empanadas
Number Of Ingredients 19
Steps:
- For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
- For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
- Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.
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Sampson Princess
[email protected]The empanadas were a bit too spicy. I think I would use less chili powder next time.
Guy Somebody
[email protected]The empanadas were a bit too bland. I think I would add more spices next time.
kenny mosh
[email protected]The empanadas were a bit too dry. I think I would add more liquid to the beef filling next time.
Cedar Schauffler
[email protected]These empanadas were a bit too greasy for my taste. I think I would use less oil next time.
Igwe Collins
[email protected]I made these empanadas for my family and they were a big hit! The beef filling was delicious and the pastry was flaky and golden brown. I will definitely be making these again.
Gaming Mahfuj X ff
[email protected]These empanadas were so easy to make and they turned out perfect! The beef filling was juicy and flavorful and the pastry was flaky and golden brown. I will definitely be making these again.
Binoy Shaha
[email protected]These empanadas were a hit at my party! Everyone loved them. The beef filling was flavorful and the pastry was flaky and crispy. I will definitely be making these again.
Amber Narvais
[email protected]The empanadas were delicious! I loved the flavor of the beef filling and the pastry was perfectly flaky. I will definitely be making these again.
Helen Opong
[email protected]These empanadas were amazing! The beef filling was perfectly seasoned and the pastry was flaky and golden brown. I will definitely be making these again!
Ripon Alom
[email protected]The empanadas were good, but they were a bit too spicy for my taste. I would use less chili powder next time.
Fabio Cordeiro
[email protected]The empanadas were a bit too doughy for my taste. I would use less flour next time.
si sumon islam
[email protected]The empanadas were delicious, but they were a bit too greasy for my taste. I think I would use less oil next time.
Michelle Paynyer
[email protected]The empanadas were good, but the beef filling was a bit bland. I would add more spices next time.
Mark Wolfe
[email protected]These empanadas were a bit dry. I think I would add more liquid to the beef filling next time.
Miraj Ali
[email protected]I followed the recipe exactly and the empanadas turned out perfectly. The beef filling was juicy and flavorful, and the pastry was flaky and golden brown.
Tori Dowdell
[email protected]These empanadas were easy to make and turned out great. The beef filling was moist and flavorful, and the pastry was crispy and flaky.
Aron Mwahu
[email protected]I've made these empanadas several times and they're always a crowd-pleaser. The filling is flavorful and the pastry is flaky. I like to serve them with a dipping sauce.
Elizabeth Humphrey
[email protected]The empanadas were delicious! The beef filling was well-seasoned and the pastry was crispy. I would definitely recommend this recipe.
Osogo Otieno
[email protected]These empanadas were a hit at my Cinco de Mayo party! The beef filling was flavorful and tender, and the pastry was flaky and golden brown. I'll definitely be making these again!