There are many variations of empanadas–typically they could be fried or baked, stuffed with either sweet or savory fillings; they are well-known and appreciated throughout the Americas, Portugal, and many other countries around the world.
The name comes from the Spanish verb “empanar”, which means to wrap in bread. It is argued that empanadas originated in Galicia, Spain; they first appeared in Medieval Iberia during the time of the Moorish invasions and were introduced to Latin America by Spanish colonists.
Out of all empanada variations, my favorite is the “empanadas de carne” or beef empanadas, made in Argentina, specifically in Mendoza, where I have tasted the best empanadas de carne so far!
This recipe is inspired by the traditional way it’s made in Mendoza. However, I have added my personal twist of flavors, and ingredients preferences.
Time: 2 hours
Servings: makes about 20 medium sized empanadas
Recipe created by: Elissar Kurban
Ingredients for the dough:
3 cups flour
1 egg yolk
½ cup butter
1 cup warm milk
½ tsp salt
Instructions:
1. Pulse flour and salt in a food processor until well combined
2. Add butter and blend
3. Add egg yolk and milk gradually until dough starts to form
4. Divide dough into two balls, flatten and keep refrigerated for about 30 minutes.
5. When ready to use, cut into small discs with 4” empanada press.
Ingredients for the filling:
1 lb ground beef
1 cup diced pancetta
2 white onions
This Article was originally published on Wines and Vines
