Empanadas Porteñas de Cordero
Introduction to Empanadas Porteñas de Cordero
Empanadas Porteñas de Cordero are a traditional Argentine dish, hailing from the bustling city of Buenos Aires, known as "la reina del Plata." These flavorful pastries are a variation of the classic empanadas, filled with succulent lamb, aromatic spices, and vibrant ingredients that reflect the rich culinary heritage of Argentina. Originating from the Mediterranean basin, empanadas are believed to have been introduced to Argentina by Spanish colonizers and quickly became a staple due to their portability and satisfying nature. Over time, each region in the country has developed its own unique twist on the empanada, with lamb being a popular choice in areas with a strong gaucho influence.
Ingredients
For the Dough
For the Filling
- 1 pound of ground lamb
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of green olives, sliced
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of black pepper
- Salt to taste
- 2 hard-boiled eggs, chopped
- 1/4 cup of raisins
Preparation
Making the Dough
To start, sift the flour into a large bowl, add the salt, and mix well. Cut the cold butter into small cubes and add to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Slowly add the cold water and mix until the dough starts to come together. Turn the dough onto a floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Filling
To make the filling, heat a little oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, then add the minced garlic and diced red bell pepper. When the vegetables are soft, add the ground lamb to the skillet, breaking it up with a spoon as it cooks. Stir in the cumin, paprika, black pepper, and salt. Cook until the lamb is browned and no longer pink. Remove from heat and stir in the green olives, chopped eggs, and raisins. Let the filling cool to room temperature.
Assembly and Cooking
Assembling the Empanadas
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to a thickness of about an eighth of an inch. Using a round cutter, cut circles out of the dough. Place a heaping tablespoon of the lamb mixture in the center of each circle. Moisten the edges of the dough with water and fold over to form a half-moon shape. Press the edges together and crimp with a fork to seal.
Baking the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until golden brown. Make sure to set a timer to keep track of the cooking time.
Serving and Enjoying
Empanadas Porteñas de Cordero can be enjoyed hot or at room temperature. Serve them with a fresh green salad or alongside a traditional chimichurri sauce for a zesty kick. They're perfect for a light lunch, a hearty snack, or as part of a festive gathering. These empanadas also pair wonderfully with a robust Argentine Malbec, which complements the rich flavors of the lamb and spices.
Whether you're indulging in these savory pastries at home or bringing them to a social gathering, Empanadas Porteñas de Cordero offer a taste of Argentine tradition that's sure to delight all who partake.