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Empanadas
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Description
Smallish stuffed pastry. Discovered in Argentina, but this recipe was found in the United States.
We have no idea if they’re authentic. We just know they’re amazing!
Ingredients
- 1-½ pound Hamburger
- 4 whole Hard Boiled Eggs
- 1-½ pound Onion
- 1 can Olives
- 1-½ cup Grated Or Cubed Cheese
- 1 teaspoon Garlic Salt
- 1 teaspoon Parsley
- 1 teaspoon Hot Red Pepper
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1-½ teaspoon Cumin
- 6 cups Flour
- 5 Tablespoons Sugar
- 1 Tablespoon Salt
- 1 cube Margarine Or Butter
- 2 cups Water
Preparation
FIRST THINGS FIRST:
Boil eggs if you don’t already have some hard-boiled.
Chop up the eggs, onions, and olives.
FILLING:
Saute onions and hamburger together. Pour off liquid. Add seasonings to taste. (About a teaspoon of each, but we like it with a little extra cumin.) Take off heat and add olives and eggs. Let cool.
PASTRY:
Mix flour, sugar, and 1 T. salt together. Cut butter into dry mixture like pastry dough. Roll dough thin. Cut 3-4 inch circles (roughly the size of a shortening can lid). Place a spoonful of filling in the center of each circle with a cube or grated cheese. Sparsely wet 1/2 of the edge of the dough with water. (So it will stick together.) Fold over and pinch edges closed with a fork or fingers.
COOKING OPTIONS:
Bake in pan at 350 degrees for 20 minutes.
OR
Deep fry only until light brown in oil 380-400 degrees.
Makes about 30 empanadas.
Can be refrigerated or frozen and reheated later, and they’re just as good as fresh! (They seriously are, and I’m not one for leftovers!)
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5 Comments
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Emily on 11.13.2009
buying ingredients and trying this tonight!
lindseyrc on 8.28.2009
i cant’ believe i did that! i feel so retarded, you were so right, it needs 2 cups of water! i hadn’t made these in quite a while, until last night, and as i was following my recipe card at home i realized that the 2 cups of water were farther down on the card, and it’s been so long since i’ve made them that i didn’t even remember putting water in! i hope you haven’t ruined too many batches trying to make these!
Elaina on 8.19.2009
Hmm, Ill have to try again. My family loved the filling. Very flavorful! Pastry part came out ok, but want to try again. Thanks!
lindseyrc on 8.14.2009
yes, actually one cube, which is even less butter, but it’s correct. for the right consistency the butter has to stay fairly firm, only slightly softened, and then you have to cut it into the flour for a long time. it’s kind of tedious, but eventually all the flour will be used. i usually make my husband help with this part cause i get too impatient… i hope this helps and they work out for you! they’re worth the effort!
Elaina on 8.7.2009
Is there a liquid missing for the dough? 1 cup of butter/margarine doesn’t create a dough with 6 cups of flour.