Argentine Meat Empanadas Recipes

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ARGENTINIAN BEEF EMPANADAS



Argentinian Beef Empanadas image

My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.

Provided by MariaZoroza

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

½ pound ground beef
3 tablespoons butter
2 medium onions, chopped
1 green onion, chopped
2 hard-boiled eggs, chopped
14 pitted green olives, such as Manzanilla, finely chopped
3 tablespoons raisins
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
1 raw egg, lightly beaten

Steps:

  • Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
  • Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
  • Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
  • Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g

ARGENTINEAN EMPANADAS



Argentinean Empanadas image

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.

Provided by Sephardi Kitchen

Categories     Lunch/Snacks

Time 1h55m

Yield 15-20 empanadas, 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 -2 teaspoon salt
3/4 cup cold margarine or 3/4 cup butter, cut into small cubes
2 eggs
2/3 cup cold water
2 tablespoons white vinegar
1 lb ground beef (or turkey or chicken for a lower-fat variation)
4 hard-boiled eggs
1 cup stuffed green olive
handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
1 large onion
3 garlic cloves
2 -3 tablespoons ground cumin powder
1 teaspoon chili pepper flakes
salt and pepper

Steps:

  • Sift the flour, mix the sifted flour and salt in a large bowl.
  • Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
  • Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
  • Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
  • Cover the dough and allow to sit in a cool place for at least an hour.
  • Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
  • Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
  • Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
  • Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
  • Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
  • Preheat the oven to 375ºF/200ºC.
  • Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
  • Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
  • If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
  • Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8

ARGENTINE MEAT EMPANADAS



Argentine Meat Empanadas image

My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.

Provided by Liliana

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Yield 10

Number Of Ingredients 13

½ cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon hot paprika
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Steps:

  • In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  • Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
  • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  • Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 27.7 g, Cholesterol 73.4 mg, Fat 36.8 g, Fiber 1.5 g, Protein 14.7 g, SaturatedFat 10 g, Sodium 326.5 mg, Sugar 3.6 g

BEEF EMPANADAS



Beef Empanadas image

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

Provided by David Tanis

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield 36 empanadas

Number Of Ingredients 19

4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced

Steps:

  • Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  • Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  • Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  • Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

EMPANADAS ARGENTINAS



Empanadas Argentinas image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 5 servings

Number Of Ingredients 14

1 tablespoon caul fat or any other type of fat
1 pound bottom round or sirloin, hand-chopped or ground
5 to 6 scallions, thinly sliced, white and green parts separated
1/2 cup seedless raisins
2 tablespoons dry oregano
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 tablespoons Spanish sweet paprika
Salt and pepper
2 roasted peppers, diced
Empanada dough discs*
10 green olives, pitted
3 eggs, hard boiled and sliced
Oil, for frying

Steps:

  • In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
  • Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
  • Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
  • *Available frozen at specialty markets.

ARGENTINEAN EMPANADAS (MEAT PIES)



Argentinean Empanadas (Meat Pies) image

I got this recipe from the Recitopia newsletter (www.wwrecipes.com), the world's greatest recipe ezine. Haven't tried it yet, but hope to soon. If you try it, please let us know the results!

Provided by Chef MB

Categories     < 60 Mins

Time 55m

Yield 6-15 serving(s)

Number Of Ingredients 13

2 refrigerated pie crusts
1 cup diced cooked beef or 1 cup cooked ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
salt & freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)
1 tomatoes, peeled and chopped
1/4 cup raisins
1/4 cup sliced pimento stuffed olive
2 hard-boiled eggs, chopped

Steps:

  • If using frozen dough, allow to thaw.
  • Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside.
  • In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes.
  • Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer.
  • Cook, stirring occasionally, for 10 minutes.
  • Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine.
  • Divide the filling among the pastry rounds.
  • Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork.
  • Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.

Nutrition Facts : Calories 307.3, Fat 19.5, SaturatedFat 7.4, Cholesterol 80.8, Sodium 322.3, Carbohydrate 28.9, Fiber 1.2, Sugar 6.9, Protein 4.6

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From punchfork.com


ARGENTINE EMPANADAS | RECIPE | KITCHEN STORIES
Fried Empanadas: Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil. * Be very careful while frying the empanadas.
From kitchenstories.com


HOW TO PREPARE ARGENTINE BEEF EMPANADAS | DISCOVER ARGENTINE …
2021-12-28 Learn to cook Argentine beef Empanadas. Argentine food staple empanadas can be prepared according to all the different styles depending on what province you are. Most popular empanadas are from Salta but also, patagónicas, norteñas, jujeñas, tucumanas among others. Lear more about this wonderful Argentine fast food
From vamospanish.com


ARGENTINE EMPANADAS - EL MUNDO EATS
2017-08-16 More Argentine Recipes. Steak milanesa (healthier in the oven!) Tuna pionono (tuna roll cake) Ricotta & spinach crepe cannelloni ; Chimichurri; Rolled flank steak (matambre) Video. Argentine Empanadas. A foolproof recipe for the traditional Argentine Empanadas with beef filling and homemade pastry. These empanadas are baked, making them healthier than …
From elmundoeats.com


ARGENTINE CHORIZO RECIPES ALL YOU NEED IS FOOD
Wrap and refrigerate for 1 hour. Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
From stevehacks.com


AUTHENTIC ARGENTINIAN BEEF EMPANADAS RECIPE - MINCERECIPES.INFO
2022-03-23 2. In a large saucepan, heat the oil and cook the onion over high heat until it is transparent. You can season with salt and pepper right at this moment since the salt helps keep the onion from burning. 3. Add the beef. It’s important to stir well so that the beef mixes well with the onion and doesn’t form lumps. 4.
From mincerecipes.info


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