Mendoza Empanadas Grande
Mendoza Empanadas Grande is a classic dish from the province of Mendoza in Argentina. Known for its rich flavors and hearty filling, this iconic pastry is a staple in Argentine cuisine, often enjoyed during family gatherings and celebrations. In Mendoza, the empanada is more than just a meal; it is a cultural symbol, a testament to the region's Spanish and Indigenous influences. Each bite of the empanada is a journey through Mendoza’s rich history, culinary evolution, and vibrant culture.
Ingredients
- Flour - 500 grams
- Beef - 1 kg, finely minced
- Onion - 2 large, chopped
- Paprika - 1 tablespoon
- Cumin - 1 teaspoon
- Salt - 1 teaspoon
- Pepper - 1 teaspoon
- Lard - 200 grams, melted
- Hard-boiled eggs - 3, chopped
- Green olives - 100 grams, pitted and sliced
- Water - 250 ml
- White vinegar - 2 tablespoons
Preparation
Making the Dough
To prepare the perfect flour dough for the empanadas, start by sifting the flour into a large mixing bowl. Add salt to the flour and mix well. Gradually incorporate the lard, mixing it in with your fingers until the mixture resembles coarse crumbs. Create a well in the center and pour in the water and white vinegar. Knead the mixture gently until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Preparing the Filling
While the dough is resting, prepare the filling. Heat a large skillet over medium heat and add a tablespoon of lard. Once melted, add the onions and cook until they are soft and translucent. Add the beef and cook until it is browned, breaking up any large chunks with a spoon. Season the mixture with paprika, cumin, salt, and pepper. Once the beef is cooked, remove the skillet from the heat and let it cool before mixing in the hard-boiled eggs and green olives.
Cooking Process
Assembling the Empanadas
Preheat your oven to 200°C (390°F). Once the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Use a round cutter to cut circles from the dough, approximately 4-5 inches in diameter. Place a spoonful of the beef filling onto the center of each dough circle. Wet the edges of the dough with a little water, fold over to form a half-moon shape, and press the edges with your fingers or a fork to seal. Arrange the empanadas on a baking tray lined with parchment paper.
Baking Instructions
Bake the empanadas in the preheated oven for 20-25 minutes or until the tops are golden brown. If you prefer a more traditional approach, you can also fry them in hot oil until crisp and golden.
Enjoying Mendoza Empanadas Grande
Mendoza Empanadas Grande are best enjoyed hot, freshly out of the oven. You can serve them with a side of spicy chimichurri or enjoy them plain to savor the robust flavors of the seasoned meat filling. Pair them with a glass of Malbec, a classic Argentine wine that complements the rich flavors of the empanadas beautifully.
Empanadas can be stored in the refrigerator for up to three days and reheated, keeping their delicious taste intact. Whether for a festive occasion or a comforting meal, these empanadas are sure to bring joy to your table.