Argentinean Empanadas Meat Pies Recipes

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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

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

ARGENTINIAN EMPANADAS



Argentinian Empanadas image

The best of South American cooking, esay to make, for informal parties, no knife and fork needed

Provided by frombatoparis

Time 1h

Yield Serves 12

Number Of Ingredients 15

* minced meat (not too lean), 700gr
* onions, 2 (big), or 3 (medium), diced
* spring onions, 3, sliced
* vegetable stock, 1 cube, crushed
* olive oil, 3 tablespoons
* butter, 30gr
* tomato sauce, 300gr
* green pitted olives, 300gr, cut in halves.
* hard-boiled eggs, 2, diced
* paprika ( mild or hot), to taste
* cumin, 1 teaspoon (remember empanadas have a Moorish origine)
* salt & pepper
* all purpose flour, 1 kilo.
* pork fat (or butter), 200 gr
* "salmuera" (mixture of water and coarse salt)

Steps:

  • In a large frying pan, sautée the onions in the oil and butter. (Using butter is important since once cold, it will make assembling the empanadas easier). Sprinkle the crushed cube of vegetable stock (This enhances flavour). Add in the meat. Cook until slightly coloured (it is not recommended to cook well meat well, since then, the empanadas will be baked or fried, so a double cooking process will make meat harder!)
  • ncorporate the tomato sauce (this is optional, but I find this makes empanadas "juicier", Argentinians love it when their empanadas drip the meat/onions/tomato juice!; this is also why you don't have to skimp on the onions...) Cook for 2'. Add in all the spices, the olives and hard-boiled eggs. Refrigerate, preferably 24hs.
  • In a bowl, put the flour, adding slowly the melted fat or butter. Incorporate this using a fork. Then, put the mixture on your table, making a mound with a well in the center. Start adding the salmuera, little by little, make a ball. The mixture should not be neither too dry not too sticky. If the last happens, rub your hands with flour, and keep on kneading as you would bread dough. Continue until the dough is smooth.
  • Form a ball, and let the dough rest (cover with a towel) for 15'. On a floured table top, flatten the dough ball, with a rolling pin, until it is 3 mm wide. Then, cut 12cm wide circles, using a pastry ring mold or a tea saucer.
  • Nowadays, in Argentina, people rarely make the dough themselves, since it can be bought, pre cut, in the right size, in any supermarket. If you want to avoid the hassle of making the dough yourself, you can buy pastry puff sheets and cut them into smaller disks of the right dimension...the flavour won't be the same, but it is a great time-saver!
  • OK, a spoonful of the filling is on the pastry disk, seal them as you see in the photo
  • Place the empanadas on a baking tray, brushed with sunflower oil. Bake them (200°C°) for 15/20' until golden brown.
  • For extra brilliance and taste, you can brush the empanadas with egg yolk. Some people love sprinkling cassonade (brown) sugar on them! (My family adores that !!)

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

ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS



Argentinean-Inspired Beef Mini Empanadas image

This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.

Provided by Rebekah Rose Hills

Categories     Empanada Recipes

Time 2h5m

Yield 6

Number Of Ingredients 15

1 pound ground beef
1 medium onion, chopped
1 medium red bell pepper, seeded and diced
1 tablespoon bottled minced garlic
½ cup green olives, pitted and chopped
1 teaspoon ground paprika, or to taste
1 teaspoon ground cumin, or to taste
salt and ground black pepper to taste
2 large hard-boiled eggs, coarsely chopped
2 ¼ cups all-purpose flour
1 ½ teaspoons salt
½ cup cold butter, cut into 1/2-inch cubes
⅓ cup very cold water
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
  • Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
  • Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
  • Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
  • When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
  • Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
  • Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
  • Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g

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