Empanadas - Meat-Filled TurnoversTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 1 hour
Cooking/baking time: 20 minutes for the filling; 25 minutes for the turnovers
Difficulty: Easy
Nutritional values
per 100 g
Energy:310.1 kcal
Proteins:13 g
Fats:15.2 g
Carbohydrate:29.3 g
Fibers:1.1 g
Sugar:1.1 g
Cholesterol:67.9 mg
Sodium:288.7 mg
Calcium:23.8 mg
SIMILAR RECIPES
Beef and Ale Pot Roast
Tostadas with Beef and Salsa
Grilled or Fried Kafta
Matambre - Stuffed Rolled Beef
Parilla - Grilled Rib Steak
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Filling
700
g
diced cooked beef (preferably left over from a stew)
200
ml
beef broth
50
g
flour
80
g
onion
80
g
lard
50
g
raisins
50
g
olives
2
hardboiled eggs
8
g
sugar
salt, pepper and cayenne
**Pastry
1000
g
flour
250
g
lard
150
ml
milk
3
yolk
salt
METHOD
Making the filling
- First make the sauce: combine 40 g melted lard with the flour; gradually whisk in the beef broth; let thicken over low heat;
- brown the chopped onions in the remaining 40 g lard;
- add the rest of the filling ingredients to the sauce.
Making the dough
- Place the flour on a work surface; make a well in the centre; add the salt, warm lard and 2 beaten eggs;
- blend the ingredients, adding the milk and working the dough until it is soft and pliable;
- roll out on a floured surface; cut out circles 12 cm (4 3/4") in diameter;
- place a large spoonful of filling onto each circle; fold in half; seal the edges; brush with egg wash made from the egg yolk combined with 1 tbsp. water;
- bake in a moderate oven for 20 to 30 minutes until cooked and golden.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Empanadas are little meat- or fish-filled turnovers. They are found in Spanish cooking and throughout South America with some regional variations.
Traditionally they were made with bread dough, but these days it's more common to find them made with flaky or pie pastry. They're served hot as hors-d'oeuvre, with cocktails or as a snack.
Spain
Originally from Galicia, this classic version is made with chicken, onions and peppers.
Argentina
In Argentina, the edges of the empanadas are scalloped. They are filled with ground meat, raisins, olives and onions and seasoned with pepper, paprika and cumin.
Chile
Just as in Argentina, the edges are scalloped. The filling is more or less the same. See below.
Brazil
The empanadas are stuffed with shrimp, onion, tomato and olives, seasoned with garlic, parsley and chives, and bound by a white sauce thickened with egg yolks.
