Empanadas, pastries stuffed with filling that range from meat or ham and cheese to spinach or tuna, are a staple for Argentines, as a heavy snack or light meal. This beef empanada recipe is courtesy of Fernando Alvez de Olivera, executive chef at New York City’s well-respected Argentine restaurant Novecento (www.bistronovecento.com), which also has locations in Miami, Buenos Aires, Cordoba, Argentina and Punta del Este, Uruguay.
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Ingredients:
Meat Filling
1-1/2 pounds beef (preferably round steak), cut up
1 pound ragú carne*
1 pound onion, washed and chopped into small squares
4 ounces chopped red pepper
4 ounces chopped green olives
1/2 tablespoon chopped garlic
9 ounces tomato sauce
1 laurel leaf
1 teaspoon ground cumin
1 tablespoon ground white pepper
1/2 ounce salt
Cooking oil
1/2 ounce corn starch dissolved in water
*To make ragú de carne, cook one pound beef at a low temperature with chopped tomato and a chopped onion to bring out meat flavor. Reserve.
Dough for empanadas
1 pound wheat flour
2 cups of warm water
1 tablespoon of salt
1 egg
2 tablespoons of lard
Directions:
Preheat oven to 350ºF (176ºC). Spread the meat on a large baking pan and cook for 15 minutes. Remove meat and let drain in a colander.
In a large skillet, sauté onion, and transfer to a large pot over low flame. Add garlic, salt, and condiments until browned, and add all meat, red pepper, tomato sauce, and olives. Stir for five minutes. Dissolve the cornstarch in water and add to mix.
In an aluminum bowl, mix all dough ingredients and kneed. Let dough sit for 20 minutes. On a table, roll the dough with a rolling pin until obtaining desired thickness. Divide dough with knife into medium size circles. Put two spoonfuls of the meat filling on each circle and close them. Bake at 350ºF (176ºC) or fry over moderate flame.
Servings: Serves four to six (approximately 16 empanadas).
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