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Pocket Munchies

10 months ago

Pocket Munchies

APP_4438

A portable meal? This pocket pies from the other side of the world are not only perfect for your potluck parties but also in your road trips as well.

 

ARGENTINIAN BEEF EMPANADA

Recipe by Chef Juan Ignacio Barcos

Photographed by Miguel Abesamis of Studio 100

Makes 4-5 servings

 

Dough:

1 Egg, beaten

2 Tbsps Cold water

1 Tbsp Melted buter

1 ½ cups Flour

½ tsp Salt

 

Filling:

3 Tbsps Olive oil

1 cup Chopped onions

¼ cup Chopped onion leeks

½ kilo Ground beef

¼ cup Tomato paste

1 tsp Ground cumin

Salt and pepper, to season

¾ cup Pitted green olives, sliced

Cooking oil, for frying

 

  1. Combine egg, water, and butter in a small bowl. In a big bowl, combine flour and salt.
  2. Make a well in the center of the flour mixture and pour egg mixture into the well. Using a fork, slowly incorporate the flour into the egg mixture, until it forms into a ball. Knead the dough until smooth on a clean, flour surface. Cover with plastic cling wrap and let dough rest for an hour in the refrigerator.
  3. While the dough is resting, make the filling. Heat olive oil in a large sauté pan over medium heat. Sauté onions and cook until translucent. Toss in onion leeks.
  4. Next, add ground beef and continue to cook until beef fat has rendered, about 15 minutes.
  5. Mix in tomato paste and stir. Season with ground cumin, salt, and pepper. Cover pan and simmer for another 20-30 minutes. When cooked, add green olives. Transfer to another container to cool.
  6. Make the empanada. Roll out the chilled dough into about ¼ inch thickness. Cut the dough using a cookie cutter of about 4 inches in diameter.
  7. Put about two tablespoons of filling in the middle of the dough. Fold dough in half and crimp the edges to seal. You may also use the tines of a fork to seal edges. Brush empanadas with egg wash if baking. To bake, transfer empanadas to a greased or silicon-lined baking sheet. Bake the empanadas in a preheated 350F oven for 20-30 minutes. To fry empanada, heat cooking oil in a wok or fryer. Deep-fry 1-2 empanadas at a time until golden brown.

 

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