02 February 2007


I learned how to make empanadas from a friend of ours while we lived in New Jersey. She was from Argentina and made wonderful empanadas. The instructions aren't quite as exact as they would be from a cookbook, but they're pretty detailed for getting a recipe from someone who'd never written it down.
  • 2 lbs beef
  • Onion powder (lots)
  • Garlic powder (lots)
  • 3 Tbsp olive oil
  • 2 Tbsp cumin
  • 1-2 Tbsp paprika
  • 1 Tbsp red pepper flakes
  • 1/2 cup sugar
  • Salt as needed

Brown the beef with all the spices and set aside to cool (or chill in the fridge).

  • 5 c flour
  • 2 tsp salt
  • Water- at least a cup
  • 4 oz butter, softened
  • 4 tsp baking powder
  • Butter for brushing

Mix flour, salt, and baking powder. Add butter, then add enough water to make a stiff dough and knead till smooth and shiny. Roll out the dough, brush with butter, and fold in half. Continue rolling out and brushing with butter and folding, then let sit for about 15 minutes. Roll out and butter again, then let sit again so you have a dough with lots of buttery layers.

Roll the dough out again and then cut into circles, then fill with meat, seal the edges well, and deep fry.

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