Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)
Make Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas) at home with Dough and Egg Salt Water. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- Dough
- 1
Method (preview)
- 1
Combine flour and salt in a bowl.
- 2
Pour in the tepid liquid "grasa de pella", the entire egg and water until reasonable well combined.
- 3
Turn out on a floured surface and knead until smooth.
- 4
Leave 15 minutes to rest covered with a moisted cloth.
- 5
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
- 6
Cut circles aproximately 5 inches in diameter.
- 7
With a sharp knife cut it in small cubes 5 milimeters wide.
- 8
Heat the two large cups of "grasa de pella" in a saucepan until liquid.
- 9
Saute in it the chopped onion until soft but not brown.
- 10
Retire from heat and add the chopped meat, paprika, crushed red pepper and salt to taste.
- 11
Turn for mixing very well.
- 12
Let the filling become cold and then refrigerate until it solidifies.
- 13
This is the secret for juicy empanadas.
- 14
Place a portion of filling in the center of each circle of dough and add a green olive without core.
- 15
Lightly brush the edges with water and fold the dough over the filling.
- 16
Make sure it remains securely closed.
- 17
To bake
- 18
Preheat the oven to 375�F(180�C).
- 19
Arrange the empanadas on a buttered cookie sheet.
- 20
Brush the tops lightly with egg yolk or butter and bake until light brown.(aprox.
- 21
To saute
- 22
Heat enough oil to cover the empanadas in a saucepan over high heat.
- 23
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
- 24
Verify the temperature of oil. It must be very hot.
- 25
The bread will be surrounded by bubbles when oil is ready.
- 26
In both ways of cooking wait 15 minutes before eating.
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