Mendoza's Empanada
Introduction
Mendoza's Empanada is a delicious, traditional pastry popular in the Mendoza region of Argentina. Empanadas are baked or fried pastries stuffed with various fillings and have been a cornerstone of Argentine cuisine for centuries. The name "empanada" comes from the Spanish verb "empanar," which means to wrap or coat in bread. In Argentina, each region has its signature style of empanada, reflecting local ingredients and culinary traditions.
The Mendoza region, known for its vineyards and stunning mountain landscapes, has its unique take on empanadas. These empanadas are typically baked rather than fried and are filled with a mixture of beef, spices, and vegetables. The exterior is a beautifully golden pastry with a slightly flaky but tender texture, while the interior boasts savory flavors infused with the essence of Argentine culinary heritage.
Ingredients
- Flour - 3 cups
- Salt - 1 teaspoon
- Butter - 1 cup (unsalted, cold, cut into cubes)
- Water - 3/4 cup (cold)
- Beef - 1 pound (ground or finely chopped)
- Onion - 1 large (diced)
- Garlic - 3 cloves (minced)
- Paprika - 2 tablespoons
- Cumin - 1 teaspoon
- Oregano - 1 teaspoon
- Olives - 1/2 cup (green, pitted and sliced)
- Egg - 2 (hard-boiled and chopped)
- Egg - 1 (beaten, for egg wash)
- Pepper - 1 teaspoon
- Oil - 2 tablespoons
Preparation
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour and salt. Add the butter cubes and, using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. Gradually add the water, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a large skillet, heat the oil over medium heat. Add the onion and garlic, sautéing until soft and translucent. Add the beef and cook until browned, breaking it up with a spoon.
Stir in the paprika, cumin, oregano, salt, and pepper. Mix well and cook for an additional 5 minutes to allow the flavors to meld. Remove from heat and let cool slightly before stirring in the olives and hard-boiled eggs.
Assembly and Cooking
Step 3: Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles using a round cutter or a small bowl, about 4 inches in diameter. Place a tablespoon of filling in the center of each dough circle.
Brush the edges of the dough with a little water, then fold the dough over the filling to form a half-moon shape. Press the edges together and seal by crimping with a fork or by folding the edges over in a decorative twist.
Step 4: Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash to give them a glossy finish once baked. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Use this cooking timer to ensure perfect timing.
Serving Suggestions
Allow the empanadas to cool slightly before serving. They can be enjoyed hot or at room temperature, making them perfect for gatherings. Pair with a side of chimichurri sauce, a traditional Argentine condiment made from parsley, garlic, olive oil, vinegar, and red pepper flakes.
Appreciating Mendoza's Empanada
As you enjoy Mendoza's Empanada, you are indulging in a piece of Argentine culinary tradition. These empanadas are perfect for sharing with friends and family or for savoring on a quiet evening with a glass of Argentine Malbec. Each bite tells a story of the Mendoza region's rich heritage, making it a harmonious blend of culture and flavor.