Empanadas de Silvina

These Empanadas are one of my favorite things in the world. Here is the recipe, originally from Argentina, translated to English for youuu! If you bring them to a party you will definitely be invited again ;). Empanadas exist in tons of different forms, with different fillings, different looking, fried or baked. They are served in Tapas Bars in Spain and are a speciality in South America. The recipe I am posting for you is from homemade Empanadas that I ate mostly in Summer Time with an Argentinian family living in Germany. They are oven baked and such a delight. A tasty meat filling combined with a crunchy oven baked crust – perfection.

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Here the ingredients to make 12 Empanadas. I would suggest to do at least double ;).

For the dough:

250 g flour
A teaspoon of salt
1 medium sized egg
100g lard
4-5 spoons of room temperature water

For the filling:

50g of lard
300g minced veal meat
2 eggs
12 green olives without pits
1 garlic clove
1 onion
1 spring onion
1/4 of a teaspoon of grounded garlic
1/4 of a teaspoon of cumin
1 teaspoon of oregano
1 teaspoon of mild pepper
Salt and Pepper

Preparation:

Prepare the dough. Leave it in the fridge wrapped in foil for 2 hours. Best way to proceed it would be a pasta machine, to flatten your dough perfectly. If you don’t have one, just roll it out thinly (2-3mm). Then use whatever round thing you have to a about 10cm wide Empanada base to put your filling in the middle and close it later on.

You can watch the procedure over here and also get tips about different ways to close your empanadas.

While your dough is in the fridge you have enough time to prepare the filling.

Boil the two eggs. Cut the eggs and everything else ready to go into the frying pan. Start with the lard, add onions, meat and the rest. Fry for a while and use a spoon to place it onto the dough and create some beautiful and tasty empanadas!
Also watch this video for help. I leave the pepper bells out because I don’t remember them being in th empanadas I had and I am not a big fan of them.

Thanks to Silvina and http://lacocinademyri.blogspot.de/ for the recipe!!!!

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