Empanadas, the timeless bites
Not all empanadas are created equal. If you love empanadas like me then I am sure you have tried pretty much every empanada out there…
Empanadas are a classic snack in Latin America. (Shutterstock)
Not all empanadas are created equal. If you love empanadas like me then I am sure you have tried pretty much every empanada out there and discovered that, though they shared the same past and history, they change according to where they come from.
Yet, no one can say for sure where and when empanadas have truly originated reason why many claim ownership of these versatile, Latin, and delicious timeless bites. Humble by nature, these international delights are quite easy to make and gives you the option to get very creative with the array of fillings you can use to please every palate, menu and situation.
Fill them with meat, fish, seafood, ham and cheese, shredded chicken, tomato and anchovies, cheese and onions or, for a sweet twist, with quince or guava.
Empanadas can also be juicier or spicier, cooked in a standard oven or a rustic Argentinean one made of mud or bricks, or fried. They can be seasoned with the unique cumin from Buenos Aires or the hot chili pepper from Peru.
And they are so versatile that they can be served as tapas or as a casual meal; eat them hot or at room temperature; enjoy them alone or paired with a great dipping sauce like homemade chimichurri sauce* or any other one of your choice and liking.
Tip: When it comes to create and serve an unforgettable empanada devote extra TLC and attention to the crust, seasoning, filling and dipping sauce (if using). You can fry them or bake them. You can make your own dough or buy frozen puff pastry (my favorite) for empanadas, which will yield extra light, flavorful, crispy results.
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To make the crust for fried empanadas:
Yields 24-36
Ingredients
3 cups all purpose flour
1 cup lard (or good quality butter), room temperature
1 egg, lightly beaten
1 tablespoon salt
1 tablespoon sugar
4 tablespoons water
How to
Work together the flour (with sugar and salt) with the lard.
Make a hole in the middle and stir in egg. Once mixed, start adding 1 tablespoon of water at a time. Knead until smooth and elastic.
Let rest for about 30 minutes. Roll out until the dough is slightly thicker than a crepe (not too thin, or it may tear).
Cut dough into rounds measuring about 5 inches in diameter.
For baked empanadas:
2 cups all purpose flour with 1/2 teaspoon salt
1/2 cup lard (or good quality butter)
1 egg lightly beaten
1/2 cup warm water
How to
Work together lard and seasoned flour. Add the beaten egg. Mix with a fork. Once together, add little by little the water. Knead dough until smooth and elastic. Let rest 5 minutes before using. Roll out until the dough is slightly thicker than a crepe (not too thin, or it may tear). Cut dough into rounds measuring about 5 inches in diameter.
The fillings
Yields 24
Beef filling
Ingredients
8 slices bacon
1 lb ground meat
2 bunch scallions, sliced
1 onion, chopped
1 large tomato, chopped or crushed
2 medium red peppers, seeded and chopped
1 tablespoon red wine (to deglaze)
1 tablespoon garlic, chopped
1 tablespoon parsley, chopped Beef broth, low sodium (if needed)
1/2 teaspoon paprika
1/2 teaspoon Italian oregano
1/2 teaspoon cumin Salt and pepper to taste
1 tablespoon raisins (optional)
2 tablespoons green olives, pitted and chopped
2 hard boiled eggs, coarsely chopped (optional)
How to
In a saucepan, over low heat, place the bacon strips and let cook slowly until fat is released and texture turns crispy. Remove bacon and set aside.
In the same pan add garlic, scallions and onion. Sautee until soft and aromatic.
Add meat to pan and sear for about 3 to 4 minutes. Deglaze with wine.
Add peppers and tomatoes. Mix well. Cook until soft. If liquid is needed, add some broth. Add the parsley to the meat. Mix together and season with cumin, paprika, oregano, salt and pepper. Taste and adjust seasoning as necessary. Finally, add the olives. Crack the bacon with your hands and add it to the meat mix. If you chose to use hard-boiled eggs and raisins, add them now. Mix well.
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Argentinian empanadas are made with different fillings. (Shutterstock)
Veggie filling
Ingredients
3 tablespoons extra virgin olive oil
1/2 onion, finely chopped or cut in thin rounds
1 garlic clove, minced
2 cups boiled, drained and chopped spinach (or frozen)
1 cup béchamel sauce*
Nutmeg, salt and fresh ground white pepper to season
In a hot saucepan heat the oil and cook the onion and garlic over medium heat. Toss chopped spinach in and mix well. Sautee lightly. Add béchamel sauce (recipe below). Mix. Season with nutmeg, salt and pepper. Taste and adjust seasoning.
Optional additions: Mozzarella, Swiss cheese, or walnuts.
*Quick béchamel: In a medium saucepan, heat 5 tablespoons of butter over medium-low heat until melted. Add 4 tablespoons all-purpose flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Heat 4 cups milk or light cream in a separate pan until just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with 2 teaspoons of salt and 1/2 teaspoon freshly grated nutmeg. Set aside until ready to use.
SEE ALSO: The only dish youll need: Beef tripe stew
Chimichurri: the perfect dipping sauce
This traditional Argentine sauce (usually served to complement grilled meats) is a bold herb condiment made of parsley, garlic, vinegar, oil and spices and it goes great with empanadas, specially the meaty ones. I also like serving chimichurri with fresh homemade bread instead of using the traditional olive oil with balsamic combination. This sauce is not meant for shy palates, but for those searching to glorify them.
Chimichurri sauce
This recipe allows you to adjust the ingredients according to your preference and palate. For best results, prepare a day ahead.
Ingredients
7 garlic cloves, minced
5 tablespoons Italian parsley, chopped
8 ounces canola oil or olive oil
3 tablespoons red wine vinegar Crushed red pepper, as desired
1 teaspoon oregano
Salt and fresh ground pepper to taste
How to
Combine garlic and parsley. Add oil, vinegar, red pepper, salt and pepper. Mix well. Serve or refrigerate for later use.
Final step: Assemble the empanadas
Preheat over at 400°F. Grab a disc of dough and wet borders lightly with water. Spoon a rather abundant amount of filling (about 2 tablespoons) into the center of the disc. Fold dough over filling so that sides meet. With your fingers, press a pattern to seal the edges together. (You can also use a fork to form edge and seal tightly.) Place empanadas on a baking sheet and bake for 12 minutes or until aromatic and golden.
Kitchen notes: You can also brush them with egg before baking for extra color. Some people sprinkle some sugar on top after the egg regardless the filling they are using. I personally skip these two last steps especially if using puff pastry. Nothing else is needed.
At the end, no matter how you choose to cook or serve them, you only need a good crust, palatable filling and friends to share the warmth and joy of a good snack or meal.
