I do miss traveling. One of my favorite foods is Argentinian empanada. I especially like the Mendoza variation because it doesn't have raisins I found a pretty good recipe on laylita.com and modified it a little to my taste--skipped the green onions and added more green olives.
Empanadas
Dough:
3 cups flour
1/2 tsp salt
1/2 cup butter, softened
1 egg yolk
3/4-1 cup warm milk
Beef picadillo filling:
1 lb lean ground beef
2 Tbs smoked paprika
1/2 Tbs ground cumin
2 tsp chili powder
1/2 tsp ground oregano
Salt & pepper
1 Tbs vegetable oil
2 white onions, chopped
3 hard boiled eggs, chopped
1/2 cup sliced green olives
1 egg—white & yolk separated
In food processor, blend flour & salt. Add butter and pulse. Add yolk and pulse. At low speed, slowly add milk until ball forms. Divide in 2, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
Mix ground beef with paprika, cumin, chili powder, ground oregano and salt & pepper. Heat vegetable oil and sauté onion until translucent. Add ground beef and cook on medium heat until meat is done. Let cool.
Take dough out of refrigerator and divide each disk into 6 pieces. Roll into a ball and flatten on floured surface. Roll into circle. Using medium bowl, cut out round circle.
Mix beef mixture with egg & olives. Add 1/4 cup to dough and seal with egg white. Crimp edges.
Refrigerate for 30 minutes.
Preheat oven to 400 degrees. Brush empanada with egg yolk and bake for 20-25 minutes until golden brown.
Chimichurri Sauce
1/2 cup parsley
1/4 cup basil
2 Tbs fresh oregano
4 cloves garlic, minced
2 Tbs red wine vinegar
1 Tbs lemon juice
1/2 cup oil
Salt & pepper
Mix all ingredients except oil in food processor. Slowly drizzle oil and add salt & pepper. Best if used within 48 hours.
2020 09 13
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