Beef Empanadas Argentinas – Recipe by Teresita

beef empanadas

Teresita's Beef Empanada

I very much enjoy teaching the empanadas Argentinas cooking class at my home because I get a chance to present this very traditional dish to people from all over the world. The empanada is probably the most world-known dish from Argentina. There are many kind of Empanadas; beef empanadas, corn (humita) empanadas, ham and cheese empanadas (jamon y queso), onion and cheese empanadas (cebolla y queso), but probably the most well know type of empanada is the beef empanada.

how to fill empanadas, filling empanada recipe

how to fill empanadas, filling empanada recipe

Beef Empanada filling ingredients:

1 pound of lean ground beef (500 grams)
1 pound of chopped yellow onions (500 grams)
2 Tsp of butter
2 Tsp of corn oil
1/4 cup of raising
1/4 cup of chopped green olives
2 hard boiled eggs
4 chopped spring onions, only the green part
2 1/2 of aji molido (ground red dry spicy peppers)
1/2 Tsp sweet and hot paprika
2 1/2 Tsp Ground Cumin
Salt & Pepper to Taste

how to prepare picadillo

how to prepare picadillo

Preparation:

Heat the corn oil with the butter in a large frying pan with a heavy bottom. Sauteed the onion until they are transparent. Add the ground beef and cook over medium high heat, stirring often. Add the raising.  Season with salt and pepper. Add spices, and pour in 1/4 cup of hot water and let the filling boil for a couple of minutes. Once the beef is cooked, put into a bowl and keep in the refrigerator overnight.

filling the empanada

filling the empanada

Empanada dough ingredients

1 pound all purpose flour (500 grams)
2 ounces of lard melted – You can substitute with butter (50 grams)
320 cc3 of salmuera – Salmuera is the mixture of 320 cc3 of hot water with one table spoon of salt left to be cooled)

Preparation:
Put the flour into a large mixing bowl and mix with all ingredients together forming a dough and let it rest for half an hour. Make small balls after you let it rest and roll them¬† into round shapes or use a large-mouth jar of 4″ diameter to cut them. Fold over and press with fingers to seal (repulgue technique covered at the class). An alternative to sealing with your fingers, you can seal by pressing the tines of a fork along the edges of the dough. Carefully place each empanada on a cookie sheet to bake.Aji Molido on Foodista