Legendary Dishes | Empanadas (large pies)

SPAIN | ARGENTINA

This quantity makes four large half-moon crimped pies.

Dough
300 g white wheat flour
60 g butter
60 ml milk, lukewarm
1 egg
45 ml olive oil
15 g yeast
1 teaspoon salt
1 egg, whisked, for wash

Dissolve the yeast in the milk. Sieve flour into a large bowl, add salt, the egg, butter and olive oil. Work the mixture to form a crumble, add yeast mixture, knead into a soft smooth dough. Leave to rise for an hour, degas.

Filling – Meat
1 litre water, boiling
500 g beef / veal, minced
500 g onions, sliced thin
2 eggs, hard-boiled, chopped into small pieces
30 ml vegetable oil
5 g black pepper
5 g red chillies, chopped
Salt, large pinch

Sauté onions and chillies in oil over a low heat for about 15 minutes. Pour the hot water over the meat, strain.

Filling – Vegetable
350 g potatoes, cooked, cut into large pieces
100 g carrot, grated
100 g green peas
50 g onions, puréed
2 (2 x @ 100 g) long red peppers, sliced
15 ml olive oil
15 g sweet paprika
5 g hot smoked paprika
Black pepper, large pinch
Salt, large pinch

Heat the oil over a high heat, add red peppers, cook until they begin to soften, add the carrots. Cook for five minutes, add the onion purée, the hot paprika and half of the sweet paprika. Reduce heat, cook through, about three minutes. Spoon the mixture into a bowl, add the peas and potatoes, seasonings and remaining sweet paprika, leave to cool. Divide the dough into four equal pieces. Roll first piece into a 20 cm round, place a quarter of the filling on the round, fold over and crimp. Place on a baking tray covered with greaseproof paper. Repeat with remaining ingredients. Coat each pie with an egg wash. Leave for 20 minutes. Preheat oven to 210ºC. Bake for 30 minutes.

LEGENDARY DISHES


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