Delicious Empanadas

Delicious Empanadas

Delicious Empanadas: A Flavorful Pastry Delight

Empanadas are a delightful pastry treat that originates from Latin American and Spanish cuisine.

These baked or fried turnovers are filled with a variety of ingredients, making them versatile and

perfect for any occasion. Whether you prefer a savory or sweet filling, empanadas are sure to satisfy

your taste buds. Here’s an in-depth guide to making these delicious pastries.

Ingredients:

 

For the Dough:

All-Purpose Flour: 4 cups

Salt: 1 teaspoon

Unsalted Butter: 1 cup (2 sticks), chilled and cubed

Cold Water: 1 cup

Egg Yolk: 1 (for egg wash)

Milk: 1 tablespoon (for egg wash)

For the Filling (Savory Beef):

Ground Beef: 1 pound

Onion: 1 medium, finely chopped

Garlic: 2 cloves, minced

Bell Pepper: 1 small, finely chopped

Tomato Paste: 2 tablespoons

Cumin: 1 teaspoon

Paprika: 1 teaspoon

Salt and Pepper: To taste

Olive Oil: 2 tablespoons

Hard-Boiled Eggs: 2, chopped (optional)

Green Olives: 1/4 cup, sliced (optional)

Raisins: 1/4 cup (optional)

Instructions:

 

Prepare the Dough:

In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry

cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball,

wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and

translucent, about 5 minutes.

Add the garlic and bell pepper, and cook for another 2-3 minutes. Stir in the ground beef and cook

until browned.

Add the tomato paste, cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes until

the flavors are well combined. If using, add the chopped hard-boiled eggs, green olives, and raisins.

Remove from heat and let the filling cool.

Assemble the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (4-6

inches in diameter) to cut out circles of dough.

Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-

moon shape and press the edges together to seal. Use a fork to crimp the edges.

In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the tops of the

empanadas with the egg wash.

Bake the Empanadas:

Arrange the empanadas on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes,

or until the dough is golden brown and crisp.

Remove from the oven and let cool slightly before serving.

Variations and Tips:

 

Sweet Fillings:

For a dessert option, fill the empanadas with sweet fillings such as dulce de leche, fruit preserves, or a

mixture of cream cheese and sugar.

Different Proteins:

Instead of ground beef, you can use chicken, turkey, or even a vegetarian filling made with beans and

vegetables.

Freezing Empanadas:

Unbaked empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bag.

Bake from frozen, adding a few extra minutes to the baking time.

Nutritional Benefits:

 

Protein:

Ground beef or other protein fillings provide a good source of protein, essential for muscle repair and

overall health.

Vitamins and Minerals:

Vegetables like bell peppers and onions add vitamins A and C, along with fiber and antioxidants.

Healthy Fats:

Using olive oil in the filling adds healthy monounsaturated fats, which are beneficial for heart health.

Conclusion

 

Empanadas are a versatile and delicious dish that can be tailored to suit any taste preference.

Whether you opt for a savory filling with ground beef and vegetables or a sweet filling with fruits and

cream, these pastries are sure to be a hit. Enjoy the process of making and sharing empanadas with

family and friends, and savor the delightful flavors of this traditional treat.

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