Different regions in Spain and Latin America have different ways of creating fillings for empanadas based on what types of food sources they have. They can be prepared with cheese, beef, chicken, fish, fruit, etc.
Today I made an empanada with a beef filling. I prepared my own crust. It was really easy with a food processor. I think it took a total of 5 minutes from gathering the ingredients and turning the on button on the food processor. Seeing how easy it was, I would totally do it again. You don't need to buy store bought dough, believe me.
I went with more of an Argentinian style empanada minus olives. I didn't have any at hand because I really don't like olives that much. If you like olives, by all means add them in.
- 1 lb ground beef. (I used 92% fat free)
- 2 eggs (1 needs to be hard boiled)
- 1 onion
- 2 cloves of garlic, chopped
- 4 Tbl craisins (you can use raisins)
- 3 Tbl tomato paste
- 7 oz tomato puree
- 1 Tbl red wine vinegar
- 1 tsp oregano
- 1 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
Ingredients for pastry (from Epicurious)
- 2 1/4 Cups all-purpose flour
- 1 1/2 tsp salt
- 1 stick of butter, chilled and cut in pieces
- 1/3 Cup of ice water
- 1 egg
- 1 Tbl vinegar
First add your flour and salt to the processor and pulse to mix.
Then add your chilled butter slices. Pulse to combine. The mixture will look like a course meal.
Now beat your egg with a fork in a small bowl. Add the ice water and vinegar to the bowl and mix.
For the filling. First start boiling your egg. It needs to be hard boiled. So set your timer, and go on to the next step.
Prepare your baking tray next. I lined mine with aluminum foil and brushed olive oil on the bottom.
Chop your onion and garlic, and saute them in a tablespoon of olive oil on medium heat.
Now put the meat in the fridge while you prepare the dough.
Working in batches if you do not have a lot of counter space, roll out the dough to 1/8 of an inch thick. The dough is not very sticky and should roll easily.
Then place about 2-3 tablespoons of filling in the middle of the circle.
After 10 minutes you will want to brush the top of the empanadas with 1 beaten egg.
It took 22 minutes for my empanadas to turn golden brown, but they could brown as easily after 15 minutes depending on your oven. So keep a watch on them.
I served these with a chimichurri style sauce.
If you want to make this the ingredients are:
- 1/4 chopped fresh parsley
- 1/2 Cup onion, chopped
- 4 garlic cloves, minced
- 1/4 cup of white wine vinegar
- 1/2 cup olive oil
Here are what the finished empanadas look like. The crust is just so flaky, and I am thinking of using it for an empanada apple pie.