empanadas

empanadaswhen flipping through the jamie magazine i discovered this recipe for empanadas and immediately was red-hot for them. i really like south american food (even if if i barely cook it myself) and the idea behind these filled dumplings – just using what you’ve got on hand – is really practical. that way you can create something new everytime, be it using different spices, using chicken or minced meat or making a sweet version. empanadas are as varied as your imagination.

the recipe called for eating them hot, when they are definitely best, but also cold on the next day they still were to die for. especially now with the soccer championship going on, empanadas are a perfect snack for watching the game together or as fingerfood at a party (maybe make them smaller then). serve this variaty eg with some sour cream or a homemade tomato chutney.

ingredients (12 pieces)

  • 500 g flour and 1 tbsp plus some
  • 250 g cold butter, in cubes
  • 1 egg yolk plus 1 whisked egg
  • olive oil
  • 1 onion, peeled and finely chopped
  • 2 jalapeno peppers, finely chopped (i didn’t use them)
  • 400 g mixed minced meat (or pure beef minced meat)
  • 3 tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon grounded cumin
  • 200 ml beef broth
  • 50 g manchego, grated (or any other cheese or don’t use at all)

put 500 g flour, 1/4 teaspoon salt and butter in a bowl and with your fingers work it into fine crumbs (or use a food processor for making the dough). add egg yolk and about 6 tbsp cold water. with a knife mix all ingredients thoroughly.

place on a working top and quickly knead into a smooth dough. form into a ball (or into a flat square, i find it easier for rolling out later), wrap in cling wrap and put in fridge.

for the filling heat one shot of oil in a pot on low to medium heat. add onions and chilis, sear for about 5 min.

add minced meat and at high heat fry until crumbly and brown. add 1 tbsp flour, tomatoes, oregano, spices and broth. filling for empanadas bring to a boil, let thicken by boiling for 20-30 min. season with salt and pepper, let cool down.

roll out dough on a floured working top, so it’s about 3 mm thick, cut out 12 circles (a 14 cm)

spreading fillingplace some of the filling in the middle of each dough circle, sprinkle with some cheese. with a watery finger sweep the edges, so the dough sticks better together, then fold the dough above the filling so you get half moons and press the edges together.

diamond knurled edgewith a fork press the edges better together and with your fingers form diamond knurled edges.

coat empanadas with whisked egg, slightly salt and put in fridge for 30 min. preheat oven to 190°. bake empanadas 25-30 min until golden brown. serve hot

baked empanadas

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