3
Empanadas de Carne (cont.) Filling Directions 1. Cook the onions with olive oil in a large pot until they are golden/start to look transparent. Add bell pepper if you would like. 2. Add in the ground beef and cook until the pink color of the meat is gone. 3. Mix in the garlic, cumin, paprika, salt, pepper, and chili flakes. All of the quantities are to taste - make it your own! Add raisins if you’d prefer. They’re a personal preference, but many people like them because they contrast with the salty and spicy flavors of the filling. If the raisins are very dry, it’s helpful to soak them in warm water before adding them to the filling. 4. Let the beef sit a few more minutes over low heat to take in the flavor of the spices. 5. Turn off the heat and stir in the olives and egg. Leave the filling to cool.
Dough Directions 1. Put flour and salt into a bowl. Pour the melted fat or butter into the bowl and mix. Slowly mix in the warm water and knead the dough until it’s homogenous. Wrap the dough and let it sit for 10 minutes. 2. Flour your work surface and place the dough on it. Using a roller, stretch the dough out to be 2-3 mm thick. Using a large round mold or similar object (I usually use a bowl) to cut the dough into your empanada discs. 3. Repeat the last step until you’ve used all the dough. It’s recommended that you assemble the empanadas shortly after stretching the dough because it dries out quickly.
Assembly Directions 1. Grab an empanada disc. Wet your finger with water and wet the edges of the diskc. This will make it easier for the dough to seal together. 2. Place a couple of spoonfuls of filling in the middle of the dough. Fold the dough over to seal the empanada. The “braided” seal that empanadas have is called “repulgue.” There are many videos online on how to do it, but you basically pinch the dough onto itself. 3. To give empanadas a glossy look, beat an egg (or melt butter) and brush the empanadas. 4. Place in the oven at 400 degrees for 30-40 minutes 5. Buen provecho!
