Empanada Cielo de Buenos Aires
The Empanada Cielo de Buenos Aires is a delicious pastry that hails from the vibrant streets of Buenos Aires. With roots dating back to Spanish colonizers, the empanada has become an integral part of Argentine culture, evolving uniquely with local flavors. Traditionally enjoyed during celebrations and family gatherings, these savory pastries offer a glimpse into the heart of Argentine culinary tradition.
History of Empanadas
Empanadas have been a staple across Latin America, with each country showcasing its own version. In Argentina, they have a unique twist influenced by Italian and Spanish cuisines. The term “empanada” comes from the Spanish verb “empanar”, meaning to wrap or coat in bread. As Argentine cuisine is profoundly region-specific, the fillings of these empanadas often vary from one province to another, reflecting the diverse agricultural resources available locally.
Ingredients
- All-purpose flour
- Unsalted butter
- Salt
- Chicken broth
- White onion
- Bell pepper
- Ground beef
- Cumin
- Paprika
- Green olives
- Hard-boiled eggs
- Egg (for brushing)
Preparation
Start by making the dough. In a large mixing bowl, combine all-purpose flour and a pinch of salt. Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add chicken broth, mixing with a wooden spoon until the dough comes together. Knead briefly until smooth, wrap in plastic, and refrigerate for 30 minutes.
For the filling, finely chop the white onion and bell pepper. Heat a pan over medium heat and add a tablespoon of oil. Sauté the onion and bell pepper until soft and translucent.
Add ground beef to the pan, breaking it up with a spoon. Season with cumin, paprika, and a pinch of salt. Stir well and cook until the beef is browned. Remove from heat and allow to cool.
Chop the green olives and slice the hard-boiled eggs. Stir both into the cooled meat mixture.
Shaping and Baking
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut circles using a round cutter (about 4 inches in diameter).
Place a tablespoon of filling on each circle, fold the dough in half to enclose the filling, and crimp the edges with a fork to seal.
Arrange the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over each empanada to give them a golden finish.
Bake in the preheated oven for 20-25 minutes until the empanadas are golden brown. Make sure to watch them carefully and use a cooking timer to ensure perfect doneness.
Enjoying the Empanadas
Empanadas can be enjoyed warm or at room temperature and are perfect as a main course or a snack. Serve them with a simple side salad or a dipping sauce such as chimichurri for an authentic Argentine experience. They also pair well with a glass of Argentine Malbec, rounding out a delightful culinary journey to Buenos Aires.