Updated: Dec 28, 2019
A beautiful and very friendly country, Argentina is well known for its fabulous meats. And while I sing it’s culinary praises, I have to applaud and share, that wonderful fast food called the empanada.
The word empanada derives from the Spanish word, empanar, which means 'to bread'. It is a pastry of flour-based dough folded and pressed around a filling. Recipes from the Iberian peninsula date back to the 16th century and has its origins in the Indian samosa. The empanada made its way to the America’s through Spanish conquest and is represented in most Latin American cuisines.
In Argentina, each province has its special filling and preferred preparation, baked or fried. There are many recipes for Argentine empanadas. This recipe combines my favorites with additions from my own tasting memory. They are very easy to make and are delicious. Enjoy!
1 lb. ground meat
4 oz. ground chorizo
1 onion, chopped
4 cloves garlic, chopped
1 potato, small, diced small (raw, not cooked. It will cook in the mix)
2 tsp. thyme...I used dried leaves but you can use fresh
1 tsp. oregano
1 tbsp. tomato paste
1 tbsp. paprika
1 pinch red pepper flakes
beef or chicken stock as needed
You can find empanada shells by Goya in the freezer section. Alternatively, You can use premise pie crusts and cut your circles or make your own dough.
You’ll have to look that up😂
Saute the onion and garlic. Brown the beef and chorizo. add the rest of the ingredients and simmer for about 30 minutes so that the flavors meld together. Use the stock to keep the mixture moist and saucy. Let cool.
Place one tablespoon or more in the center of the round dough, fold and pinch tight. I used a fork to seal the dough. Brush tops with either melted butter or an egg wash. Place on a parchment-lined bake sheet and bake at 375* for 10-15 minutes or until golden brown. Serve hot or room temp.
Other ingredients can be placed atop meat before folding. Chopped hard-boiled egg, sliced green olives, raisins, chopped walnuts or currants add a delicious twist to the classic recipe.
You will love these!