Empanadas Criollas de Carne sind ein traditionelles argentinisches Gericht und werden oft als Imbiss oder Vorspeise serviert. Diese köstlichen Teigtaschen sind mit würzigem, saftigem Rindfleisch gefüllt und mit Paprika, Zwiebeln und weiteren Gewürzen verfeinert. Von Einheimischen und Touristen gleichermaßen geschätzt, sind die Empanadas Criollas de Carne ein Muss für jeden, der die authentische argentinische Küche erleben möchte.

Empanadas Criollas de Carne / Argentine Beef Empanada

write 400 words based on Argentina Beef Empanadas Hello everyone! Welcome back to my channel. Since this 25th of May it’s and Argentine holiday called “The May Revolution” and in response of some of your requests I’ve decided to make the classic Argentine empanada called “Criollas” The Spaniards brought the empanadas to this continent

Where later they adapted in every different region. And although they’re prepared all over central and south america In Argentina they are a signature dish The ones I’m preparing today are the most classic and simple ones and they’re going to be fried. For the filling we’re going to need the following ingredients:

(For 2 dozen) 500 gr of Lean Ground Beef 500 gr of White Onions Half Red Bell Pepper 65 gr of Beef Tallow or shortening Condiments: Sweet Paprika, Red Chilly Flakes, Cumin and Oregano and Salt Also for the filing, Green Olives, hard boiled eggs and if you like, Raisins Let’s begin with the onions

Usually the amount of onions it’s equal in weight to the amount of meat Sometimes even more. Today I’m using 500 gr of beef, therefore I’ll need 500 gr of onions The onions are an essential component of the empanada filling besides adding flavor to it makes the filling juicier

I’ll also need half a red bell pepper I’ll remove the seeds and the white parts since they’re a bit bitter I’ll finely chop them and in an already hot skillet I’ll melt the beef tallow or shortening You can use sunflower oil instead but beef tallow, besides giving the empanadas a very distinct flavor

Will result in a very juicy empanada So I’ll sauté the onion and the bell pepper for about 5 minutes until the onions are soft and translucent. Then add the ground beef breaking it and mixing it with the onions and peppers Add a Teaspoon of Salt and this help the onions release their juices

Once the beef has browned the filling it’s almost done We just need to add the condiments One Tablespoon of Oregano, Half a teaspoon of Cumin, Half a teaspoon of Red Chilly Flakes and a generous tablespoon of Sweet Paprika I’ll also add about a cup of beef stock mix everything…..

And turn off the heat. The filling it’s ready. Notice how juicy it is We are going to check for seasoning one more time and if it’s necessary adjust with more salt or seasoning Then let it cool completely before filling the empanadas

Sometimes the filling is made the day before and let chill in the fridge overnight and let the flavor to develop And for the dough you will need: 500 gr of all purpose flour 75 gr of beef tallow or shortening melted One Tsp of Salt and 240 ml of hot water

Dump the flour on your working board and make a well in the center the prepare what is called a “Salmuera” adding the salt to the hot water …mix it well… Now add the melted fat to the center of the well and then some of the salted water

And start incorporating until all the flour is combined I like to gradually add the salted water because sometimes it’s not necessary to use it all it sometimes depends on the flour’s ability to absorb liquid Mix to amalgamate in order to a dough and then start kneading Knead for about 10 minutes

Until the dough it’s soft and uniform This amount of ingredients it’s enough for 2 dozen empanada discs Divide the dough in half form a cylinder and then dive it into 12 equal parts If you have a scale, weigh them to be more exact and then form small balls like this…

Just make a ball and flatten it a bit like so Do the same with all the pieces of dough Pinch the bottom like this… And let rest for at least 10 minutes to relax. Then we start forming the discs to make the empanadas Just roll out with a rolling pin

To form discs of about 12 or 13 centimeters in diameter The dough should have a very soft and playable texture Once you have some discs ready you can start filling them up For the filling you will also need 2 or 3 hard boiled eggs, green olives and raisins

The eggs are often chopped and then added to the filling same with the olives But I prefer to cut them into pieces so every empanada will have equal amounts of egg and olives Take about a tablespoon of the filling and place it in the center of the disc

Add a piece of the eggs an olive and if you like, some raisins Some people don’t like raisins in their empanadas that’s why I don’t like to add them directly to the filling same with the olives bring the edges together like so… and then using your thumb and index finger

Seal the empanada doing what it’s called “Repulgue” twisting and pressing to seal the edge of the empanada We are not putting raisins in this one. There’s always someone in the family who doesn’t like raisins Watch how I make the “Repulgue” It is important to seal them properly otherwise they will open while cooking

I’ll show you one more time To be double sure you can wet your finger with some water and moisten the edges before sealing And like I mention at the beginning, we’re going to fry these Melt a good amount of shortening or cooking oil

Half shortening and half oil is often sed to fry the empanadas Once the oil is hot you can start frying them …until they are golden brown Then carefully transfer them to a plate lined with kitchen towels They not at all greasy they are crisp and flaky

And we have a nice Empanadas Criollas to enjoy during national holidays, with a good old Argentine style Barbecue or any time. There are many different ways to prepare them depending on the region and in every province different fillings, ingredients, the cooking method

That can be baked in a regular oven, in a earthen oven, even grilled. But anyway, I’ll leave yo with what president Domingo Faustino Sarmiento said during a lunch in Tucumán “Let us love, Gentleman, the national empanada without prejudice of enjoying them all” (in a metaphoric way)

I hope you liked this video. If you did don’t forget to give it a thumb up Subscribe to the channel if you haven’t yet Thanks for joining me and until the net time. Ciao! in german
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