Empanada Criolla Charrúa

Introduction

The Empanada Criolla Charrúa is a quintessentially Uruguayan dish that brings together elements of indigenous, Spanish, and African culinary traditions. Named after the Charrúa, an indigenous people of Uruguay, this empanada encapsulates the vibrant history and rich culture of the region. Known for its flavorful filling and crispy dough, the empanada has become a beloved staple in Uruguay and has made its way into the hearts of food lovers worldwide.

History of Empanada Criolla Charrúa

The concept of the empanada traces back to the Iberian Peninsula during the time of the Moorish invasions. The word "empanada" itself comes from the Spanish verb "empanar," meaning to wrap or coat in bread. Over centuries, the Spanish invaders introduced this delectable recipe to South America, where it evolved and adapted to include local ingredients. In Uruguay, empanadas gained iconic status as they were embraced by the Charrúa tribe. The Charrúa people incorporated native meats and spices, which gave the empanada its unique flavor profile, known today as the Empanada Criolla Charrúa.

Ingredients

• Dough: 500g
• Beef: 500g, minced
• Onion: 1 large, finely chopped
• Garlic: 2 cloves, minced
• Olive Oil: 2 tablespoons
• Red Bell Pepper: 1, diced
• Hard-Boiled Egg: 1, chopped
• Green Olives: 10, sliced
• Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Salt: to taste
• Black Pepper: to taste
• Water: for sealing the edges
• Egg: 1, beaten, for egg wash

Preparation

1. Start by preparing the dough. If using store-bought, ensure it has come to room temperature. Traditional recipes call for homemade dough, as it adds a personal touch.
2. In a skillet over medium heat, pour olive oil and sauté the onion until it becomes translucent.
3. Add garlic and red bell pepper, cooking until softened, usually about 5 minutes. Stir occasionally.
4. Add the beef, cooking until browned. Ensure the meat is broken down into small pieces.
5. Mix in cumin, paprika, salt, and black pepper. Let the spices infuse thoroughly.
6. Fold in the hard-boiled egg and green olives for added texture and flavor. Stir well.
7. Remove from heat and allow the filling to cool. This will make it easier to handle when assembling the empanadas.

Assembly

1. Roll out the dough on a lightly floured surface to about ⅛ inch thickness. Cut into discs about 5 inches in diameter.
2. Place a generous spoonful of the cooled filling in the center of each disc.
3. Dampen the edges with a little water, fold in half to enclose the filling, and press the edges together.
4. Crimp the edges with a fork or make a decorative twist to seal the empanadas completely.
5. Place the empanadas on a baking tray lined with parchment paper.
6. Brush the top of each empanada with beaten egg to give them a golden, glossy finish.

Cooking

Preheat your oven to 375°F (190°C). Bake the empanadas for about 20-25 minutes or until they are crisp and golden brown. For perfectly cooked empanadas, keep a close eye on the color and texture as they bake, setting a cooking timer to track the time.

How to Enjoy

Empanadas are best enjoyed warm, fresh from the oven. They pair wonderfully with a side salad, chimichurri sauce, or simply on their own as a delectable snack. The combination of the savory, spiced beef filling with the flaky dough is a true delight for the palate. Share them with family and friends as a hearty appetizer or as the center of a meal. The Empanada Criolla Charrúa is more than just food; it is an experience rooted in tradition, culture, and the joy of shared meals.