Proper Argentinean food, starting with Assado and many excellent meats and excellent sauces such as chimichurri sauce to equally excellent pastries stuffed with meat course. Empanadas are actually the Argentine interpretation of burekas which means a lot of great meat stuffed in a lot of pastry pockets! Original Empanadas tend to include raisins, hard-boiled eggs and all sorts of treats. For this recipe I tried to adjust the Empanadas to fir the Israeli taste, who are known to not really like mixing flavors so raisins and eggs were left out. The result is still excellent!
- Prep Time : 1h 10 min
- Cook Time : 15 minutes
- Yield : 35 Empanadas
- Flour - 4 Cups
- Canola Oil - 5 Tablespoons
- Salt - 1/2 Teaspoon
- Warm Water - 1 1/4 cups
- Ground Meat - 1 Pound
- Onion - 1 Large
- Red Pepper - 1
- Hot Pepper - 1 - Optional
- Green Olives - 2 handfuls - chopped. You can also mix with black olives
- Paprika - As Needed
- Salt - As Needed
- Ground Black Pepper - As Needed
Meat for the Empanada
- Chop a small onion.
- Chop a small pepper (also the hot pepper for those who want).
- Chop the olives and place in a bowl on the side.
- Heat 3 tablespoons of oil in a large skillet.
- Add the onion and pepper and sauté until the onion is golden.
- Add the meat and fry, stirring until all the meat changes color.
- Reduce heat slightly and add the paprika, salt and pepper and fry over medium heat – for another 7-8 minutes until most of the liquid evaporates and the meat gets a little darker.
- Turn off the heat and leave aside to cool.
- Combine the lukewarm water with salt until it is absorbed.
- Put the flour in a bowl.
- Make a hole in the flour and pour in the oil.
- Mix the flour ( with your hands! everything with your hands!) Until all the flour has absorbed the oil.
- Gradually pour the water with one hand and with the other hand, knead the dough. Please note – It is possible that one cup could be enough - it depends on the absorption of your flour. Once the dough is made flexible enough - stop adding.
- Knead the dough well and good for 10-12 minutes until it becomes perfectly elastic and pleasant. It is hard work kneading dough, but it is essential!
- Divide the dough into several parts - so the dough does not dry out – cover with a lightly damp towl.
- Flour the work surface and roll out the dough with a rolling pin to force a thickness of 1-2 millimeters - It is important to be aggressive - this is very, very elastic dough, and it loves to shrink back!
- Using a circular ring or other tools - trace circles with a diameter of 8-10 cm.
- With one hand holding the circle, take a spoon to a spoon and a half of the meat and place in the center of the circle.
- Closing the circle of dough in half and press.
- Now go to the edge of the circle - and press and fold the edge of the circle - the fold fold fold - until all margins are folded (recommended to look at the pictures to figure out how it should look).
- Place a close (but not touching each other) on a pan lined with baking paper.
- When finished make this part of the Empanada with that piece of dough - go to the next part and repeat until the dough runs out or the filling. (A little tip - usually when doing such dishes, there tends to remain dough scraps - I do not recommend using them because this dough was dry and you will have top work very very very hard to knead the dough back)
- Preheat the oven to 480 Fahrenheit.
- Put in for 15 minutes just to start browning.
- Please note that we did not smear the Empanada with egg yolk – this is so the dough does not rise too much - so the dough should not brown completely, but it should be clear with a touch of brown.
- Remove from the oven and let the Empanadas cool for at least 15 minutes.
It’s ready! Serve with sweet chili sauce or even just as a snack.