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Argentine Empanadas 🇦🇷
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Mabel Beatriz
@mabytriz- Ingredients
- Recipe
- Wheat flour300 g
- Lard or Butter36 g
- Water156 ml
- Salt1 tablespoon
- Ground beef250 g
- Small chopped onion1 unit(s)
- Chopped chives4 tablespoon
- Chopped red pepper4 tablespoon
- Boiled and chopped egg2 unit(s)
- Chopped Green Olives8 unit(s)
- Salt; coloring; cumin; pepperoni pepper to taste
- First: Heat the oven to maximum Start making the dough: In a bowl put the flour and in the medium the lard or butter in cubes.
- Heat the water together with the salt (brine) until it starts to boil. Pour it over the fat to dissolve and with a spoon, mix everything until there is no dry flour left. When the dough is less hot, mix it up with your hands (press in the center, it is more humid).
- Lower on the bench and knead; until smooth (does not need much time) Wrap in plastic wrap and refrigerate (minimum 30 minutes and maximum up to 2 days)
- While the dough rests. Make the stuffing: In a pan put oil or oil to heat. Saute the onion; the chives; then the red pepper. Put the ground meat and mix; when it changes color it is ready (it will have a 2nd cooking in the oven)
- Turn off the heat and add the seasonings. let cool
- Stretch the dough with a noodle stick and with a cutter (or some round bowl) of approx. 13 cm in diameter cut the discs.
- With the cold stuffing; put in the middle of each disk. Close the edges of the disk (if necessary, wet it with a little water) As the repulgue (closing with a twist) is difficult; take a fork and press the contour with it.
- Place the Empanadas on a greased baking sheet and bake in the oven until golden.
- Enjoying with some ice cream watching the Cup games. I'll prepare mine and rooting for Brazil 🇧🇷 and Argentina 🇦🇷.
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