Empanadas - Argentina
You can either make your own pastry or find the next best alternative from a local supermarket. In countries where they don't sell special empanada dough, this is likely to be puff pastry. Until you have practice in crafting the pastry, the bought option is likely to be much faster and more successful.
Ingredients
- Dough
- Filling
- Egg
Preparation
Step 1
Take a sheet of pastry and use a stencil or large bowl with a diameter of 3-5 inches and cut pastry into circles.
Place around a tablespoon of your filling in the center of the pastry and fold the dough over the filling to make a half circle.
Press the edges together lightly to seal. To create the beautiful woven seal or repulgue, think of triangles and starting from one corner fold a small triangle of dough from the seal edge down over itself.
Press down to seal it, extend that part of the dough a bit as you press on it, and fold down a second triangle right next to the first. Press it down to seal and repeat, continuing all the way around the edge. The last triangle can be tucked underneath the edge if necessary.
For those with busy lives, store the prepared empanadas in the freezer.
Before cooking, you need to whisk an egg and gloss over the empanadas with a brush. Heat the oven to 435 and cook for about 10-12 minutes until they are golden brown. Serve and enjoy!