Empanada Mendoza
Background and History
Empanada Mendoza is a traditional pastry originating from the province of Mendoza, Argentina. Known for its unique flavor and distinct regional variations, this empanada is a staple in Argentine cuisine. The empanadas have a rich history that dates back to the time of Spanish colonization, where they evolved as a convenient meal option for workers and travelers alike. Over time, the recipe has been refined to include local flavors and techniques, making it a beloved dish not only in Mendoza but across Argentina.
Ingredients
- All-purpose flour - 4 cups
- Salt - 1 tablespoon
- Lard - 1 cup, chilled and diced
- Water - 1 cup, ice cold
- Beef - 1 pound, finely chopped
- Onion - 2 cups, finely chopped
- Paprika - 2 teaspoons
- Cumin - 1 teaspoon
- Oregano - 1 teaspoon
- Garlic - 3 cloves, minced
- Hard-boiled egg - 3, chopped
- Green olives - 1/2 cup, chopped
- Raisins - 1/3 cup
- Black pepper to taste
- Vegetable oil - 2 tablespoons
- Milk - for brushing
Preparation
Making the Dough
To prepare the dough, start by sifting the flour and salt together in a large mixing bowl. Gradually add the chilled lard, rubbing it into the flour until the mixture resembles coarse breadcrumbs. Add the ice cold water a little at a time, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least an hour to firm up.
Preparing the Filling
Heat the oil in a large skillet over medium heat. Add the onions and sauté until they are soft and translucent. Stir in the garlic, paprika, cumin, and oregano. Add the beef and cook until it is evenly brown. Season with salt and black pepper to taste. Remove from heat and allow the mixture to cool. Gently fold in the chopped eggs, olives, and raisins. The combination of sweet and savory flavors is iconic in traditional Mendoza-style empanadas.
Cooking Process
Assembling the Empanadas
Preheat your oven to 400°F (200°C). Lightly flour a clean work surface and roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out discs approximately 5 inches in diameter. Spoon the beef filling onto each disc, fold the dough over to form a half-moon shape, and seal the edges by pressing with a fork or crimping with your fingers. Brush each empanada with milk to help them brown in the oven.
Baking the Empanadas
Line a baking sheet with parchment paper and arrange the empanadas about an inch apart. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown. Use a cooking timer to ensure perfect timing.
How to Enjoy
Empanada Mendoza is best enjoyed fresh from the oven when the pastry is crisp and warm. Accompany them with a glass of Argentine Malbec wine, which complements the rich flavors of the beef. They also pair well with a fresh salad for a complete meal. Whether at a festive gathering or a simple family meal, these empanadas are sure to please.
Now that you know how to prepare these delightful empanadas, you'll be able to bring a touch of Argentine tradition to your table. Enjoy the satisfying taste and cultural richness of one of Argentina's beloved culinary treasures.