Empanadas Criollas
Introduction
Empanadas Criollas are a traditional South American pastry, filled with a variety of savory ingredients and baked or fried to golden perfection. Originating from Spain, these delicious parcels have been embraced by several cultures, each adding their unique twist to the dish. In Argentina, where they are particularly famous, Empanadas Criollas are often enjoyed during celebrations and family gatherings.
The making of Empanadas Criollas dates back to the 16th century. Initially, these delicious treats were considered a food of the elite, but over time, they became a staple in homes across South America. The word "empanada" comes from the Spanish word "empanar," which means "to coat with bread." The traditional Argentine version focuses on simple, flavorful ingredients like beef, onions, and bell peppers, enveloped in a flaky pastry dough.
Ingredients
- Flour - 500g
- Butter - 200g, chilled and diced
- Salt - 1 tsp
- Water - 150ml, cold
- Ground Beef - 500g
- Onion - 1 large, chopped
- Red Bell Pepper - 1 small, diced
- Olive Oil - 2 tbsp
- Cumin - 1 tsp
- Paprika - 1 tsp
- Oregano - 1 tsp
- Eggs - 2, hard-boiled and chopped
- Green Olives - 1/2 cup, pitted and halved
- Salt and Pepper to taste
- Egg - 1 beaten, for glazing
Preparation of Dough
Creating the perfect pastry is crucial to the quality of your Empanadas Criollas. Start by combining flour and salt in a large mixing bowl. Add the chilled butter and use your fingertips to blend until the mixture resembles breadcrumbs. Gradually add the cold water, stirring with a fork until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in cling film and refrigerate for at least 30 minutes.
Preparing the Filling
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing until soft. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in cumin, paprika, and oregano. Cook for another 5 minutes, allowing the spices to infuse into the mixture. Add chopped eggs and green olives, then season with salt and pepper to taste. Remove from heat and let cool.
Assembling and Cooking
Preheat your oven to 200°C (392°F). Roll out the chilled dough on a floured surface to a thickness of about 3mm. Use a round cutter, approximately 10-12cm in diameter, to cut out circles. Place about 2 tablespoons of filling onto each circle. Brush the edges with a little bit of the beaten egg, fold over the pastry to enclose the filling, and crimp the edges to seal.
Arrange the assembled Empanadas Criollas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg to achieve a golden finish. Bake in the preheated oven for 20-25 minutes, keeping an eye with a cooking timer, until the empanadas are golden brown and the aromas fill your kitchen.
Serving Suggestions
Empanadas Criollas are best enjoyed warm, allowing you to savor the melty combination of beef and spices. They are perfect as a standalone snack, or you can pair them with a fresh salad or a chimichurri sauce for added zest. For an authentic experience, enjoy them with a glass of red Malbec wine.
These empanadas make excellent appetizers at a dinner party or a delightful main course with simple side dishes. Their portability also makes them perfect for picnics or on-the-go meals, making every occasion a flavorful celebration.
Conclusion
In making Empanadas Criollas, you're not just preparing a dish; you're embracing a piece of South American culinary heritage. Their rich history and their abundance of flavors embody the spirit of community and the joy of sharing a delicious meal together. So gather your ingredients, set your cooking timer, and prepare to indulge in the savory goodness of these Argentine classics. Bon appétit!