HOW TO MAKE THE BEST FLAKY GROUND CHICKEN EMPANADAS | Empanada Recipe, Argentina

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Empanada Recipe, Argentina

Serves: 12 empanadas

Prep Time: 30 minutes

Cook Time: 25 minutes

 

Ingredients

For the dough:

 

·         3 cups (375 g) all-purpose flour

·         1/2 teaspoon salt

·         1/2 cup (120 g) unsalted butter, chilled and diced

·         1 large egg

·         1/3 cup (80 ml) cold water

·         1 tablespoon white vinegar

 

For the filling:

 

·         2 tablespoons olive oil

·         1 small onion, finely chopped

·         2 cloves garlic, minced

·         1/2 pound (225 g) ground beef or chicken

·         1/2 teaspoon paprika

·         1/2 teaspoon cumin

·         1/4 teaspoon chilli powder (optional)

·         1/2 cup bell pepper (any colour)

·         1/4 cup (40 g) chopped green olives (optional)

·         1/4 cup (40 g) raisins (optional)

·         Salt and pepper to taste

·         1 hard-boiled egg, chopped (optional) For the assembly

·         1 egg, beaten (for egg wash)


Instructions

Prepare the dough.

In a large bowl, combine the flour and salt.

Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg, water, and vinegar.

Add this to the flour mixture and gently mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

 

Prepare the filling.

Heat the olive oil in a skillet over medium heat.

Add the onion and garlic, cooking until soft.

Add the ground beef and cook until browned.

Stir in the paprika, cumin, chilli powder, salt, and pepper.

If using, add the bell pepper, green olives, raisins, and hard-boiled egg.

Cook for a few more minutes.

Remove from heat and let cool.

Assemble the Empanadas.

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Roll out dough on a floured surface to about 1/8 inch thick.

Cut out 4–6 inch circles using a cutter or bowl.

Place 1–2 tablespoons of filling in the centre of each circle.

Fold the dough over to create a crescent shape, and then seal the edges by pressing with a fork or pinching with your hands.

Bake Empanadas:

Place empanadas on prepared baking sheet.

Brush tops with beaten egg.

Bake 20–25 minutes or until golden brown.











Serve:

Let empanadas cool slightly before serving.

Enjoy warm or at room temperature.

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