Empanadas Salteñas

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • 2

    tablespoons olive oil

  • 3

    green onions, minced

  • 1

    tablespoon cumin

  • 1

    tablespoon paprika

  • 1

    pound steak, cut in small dice

  • 1

    large potato, peeled and cut in small dice

  • 1/4

    cup beef stock or water

  • 1/2

    cup raisins

  • 1

    teaspoon salt

  • 1/2

    teaspoon crushed red pepper

  • 12

    green olives, pitted and sliced

  • 3

    hard-boiled eggs

  • 1 1/2

    packages empanada wrappers, or make your own dough (see below)

  • 1

    whole egg, beaten

Directions

• Heat oil; add onions and cook until transparent. Add cumin and paprika; fry 1 minute. • Incorporate meat; cook for 5 minutes. • Add potatoes and stock; cook until tender, then add raisins. Add salt and crushed red chili; mix well. Remove from heat; cool. • Place 2 heaping tablespoons of filling in center of dough. Add 1 olive and ¼ hard-boiled egg. Wet half of dough circle and fold over, pressing to release any air. • Fold edges to seal. Brush with egg wash and bake at 350F for 12 minutes until golden. Tips When Preparing the Stuffing: • Be sure to use a very sharp knife to hand cut the beef. Remove all sinew, excess fat, and fibers before cutting. • Cut the beef and potato cubes the same size so that they cook uniformly. • Using beef stock rather than water gives the filling a richer flavor. Use canned stock or bouillon. • For best results, chill the mixture overnight and stuff and bake the empanadas the next day. Tips to Fill & Bake • Empanadas should be chock- full of filling, but don’t over- stuff. Use enough to be able to easily close the seams. • Wet only half of the dough circle. The water will form a tight seal for the pastry. Hold the pastry in your hand then gently press the air out. • When folding the empanada, imagine you are twisting a rope to make the decorative edge. • When eating empanadas straight from the oven, let sit 5-10 minutes to cool down. Be careful not to burn your mouth with steam that escapes from the pockets. Homemade Dough: You can easily make dough for 2½ dozen empanadas instead of buying shells. Combine 1-pound all-purpose flour, 3 tablespoons lard (or shortening), and 1 to 1½ cups lukewarm water with 1 teaspoon diluted salt. In a bowl, add the melted fat to the flour and stir. Add 1 cup water and bring together to form a dough ball; knead until soft. Pull dough off into walnut-size balls. Roll out into circles, sprinkling with flour.

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