Nada Como Las Empanadas. Nothing Like Empanadas

I first had Argentinean empanadas (or any sort of empanadas) in a lovely family restaurant in La Bocca, a suburb of Cannes. The area was described as “the ghetto” even though it was probably one of the most beautiful places I’ve seen; right on the beach. I remember not knowing what empanadas were but giggling that they had cumin (it sounded funnier in my head. We had a plate of small empanadas for a starter before the traditional argentine steak, but, for me, the highlight of the meal was those empanadas. They were crispy on the on the outside but moist and flavoursome on the inside…I was floored.

I’ve been meaning to try and make them for a long while and got the urge again recently so I decided to throw caution to the wind and just make them. I made 5 large empanadas, around the size of a Cornish pasty, but you can make smaller, bite sized ones for starters or finger food for parties.

I've included two fillings here; one beef and one vegetarian. These can be made in advance of making the actual empanadas but it's best if you make the dough the same day.

Dough

450g Flour

1/2 tsp Salt

220g Butter

1 Egg

2 tbsp Vinegar
230ml ice water
1 Egg (For Brushing)

Method:

• In a large mixing bowl, combine flour and salt. 
• Blend in the chilled butter until the mixture resembles coarse crumbs. 
• Add the egg and vinegar. 
• Slowly add the water, only using enough so that the dough is moist but not too wet. The amount of water you use will depend on the type of flour.
• Turn the dough out a floured surface and knead gently until the dough becomes smooth. 
• Wrap well and chill for at least 30 minutes before use. 

Beef Empanada Filling

400g Beef (either cubed or minced

1 Large Onion (Chopped finely)

2 Cloves Garlic (Chopped finely)
1 Green Chili (Chopped finely)

1 tsp Cumin

2 tsp Paprika

1 tsp Chili powder
1 tsp Oregano
12 Green Olives (Sliced) (Optional)

1 Potato (Cut into small pieces)

Salt and Pepper

200 ml beef stock

Method:

• Chop the potato into small pieces & boil in salted water until cooked. Drain & put aside.
• Fry the onion, garlic & chili until the onions are translucent.
• Add the beef and brown. Add the olives (optional). Season with cumin, chili powder, paprika, oregano, salt & pepper.
• Add the beef stock and allow to reduce. You want the meat to be moist but not too wet. 
• Adjust seasoning if needed.

Vegetarian Empanada Filling
1 Onion (Chopped finely)
1 Jalapeno Chili Pepper (Chopped finely)
5 Garlic Cloves (Minced)
500g Tomatoes (Peeled, seeded & chopped)
500g Spinach (Chopped)
200g Sweetcorn
1 Red Pepper (Diced)
Salt & Pepper
1 tsp Cumin

1 tsp Nutmeg
1tsp Curry Powder
1tsp Freshly Chopped Rosemary

Method:

• Sauté onion until translucent. Then add the minced garlic, jalapeno, pepper, cumin, curry powder & rosemary. Cook for 2 minutes.
• Add the spinach & cook until limp. 
• Add the tomatoes and sweetcorn. Cook until all the liquid has evapourated.
• Add salt & pepper. Mix thoroughly & allow to cool.

Now comes the fun bit....Filling the Empanadas!!

Method:

• Preheat the oven to 180°C.
• Removed the dough from the fridge. On a floured surface, roll the dough into a thin sheet.
• Using a saucer or pastry cutter (depending on how big you are making the empanadas), cut the dough into circles.

•  Place a spoonful of the filling onto one half of the pastry circle, making sure not to over fill. Wet the edge of the pastry with egg or water & fold over. 
• Press the two sides together and crimp with a fork*. 

•  Brush with egg and place on a greased baking tray. Bake for 10 minutes until golden. 

 

• Enjoy.

*You may also do the intricate plait fold on the top. I'm not good enough yet but for more information see here