It's been a while since I shared some recipes with you all. But now that we're here in Argentina, I thought I'd share some of our favorite foods as well as a bit of disappointment.
As most of you know who are following my blog, I love to try new foods and traveling around as we do, we find some beyond awesome recipes. We haven't been in Argentina long, but we've already discovered an awesome new taste treat. In fact, it's so good I wanted to share it with you. So check out this main dish / snack. Ready?
Making Homemade Empanada Dough:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 6 oz unsalted butter (1 ½ sticks), chilled and cut into 12 pieces
- 1 egg
- 4-5 tbs water
- Mix the flour and salt in a food processor.
- Add the butter, egg and water until a clumpy dough forms.
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. To make it easier to incorporate the butter you can freeze it and then grate it into the flour mix.
- Form a ball, flatten slightly, and chill in the refrigerator for about 30 minutes.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
- Use immediately, or store in the refrigerator/freezer to use later.
One Kind of Delicious Filling -- I chose chicken because I love it. There are many more at the website link below...
- 12-15 medium sized empanadas discs, using homemade dough or store-bought empanada discs
- 2 tbs butter
- ½ white onion, sliced thinly
- ½ bell pepper, sliced thinly
- 4 garlic cloves, crushed
- 2 tomatoes, diced
- ½ tsp ground achiote or annatto
- 1 tsp ground cumin
- 2 cups shredded turkey or chicken
- 2 tbs turkey gravy – you can replace this with a combination of broth and butter
- 2 tbs balsamic vinegar
- ½ tbs fresh oregano – can be replaced with 1 tsp dried oregano
- Salt to taste
- 1 egg, yolk and white separated
- Spicy cranberry mango sauce, tree tomato aji or a quick chimichurri sauce
Suggested dipping sauces:
- Melt the butter in a medium size frying pan.
- Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.
- Mix in the shredded turkey and stir well.
- Add the turkey gravy and balsamic vinegar; continue cooking over low heat for another 5 minutes.
- Let the turkey filling cool down, and then add in the chopped oregano.
- To assemble the empanadas spoon the turkey mixture on to the center of the each empanada disc.
- Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural “glue” that helps seal the empanada.
- Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas.
- Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
- Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven.
- Serve warm.
Let me know if you try this recipe. I know if the homemade version is half as good as what I've eaten here in Cordoba, it will be a winner.
Back next week with part two of food in Argentina. The disappointment. LOL
Until next time...
Follow Your Dreams