Empanadas of the whole NOA are so famous that even some have its own music, the “Cueca”. They are made with potatoes, they are juicy and spicy. A good Torrontés wine goes great with them.
8-10 persons
1 kg. | ARMPIT OR PULP (BOVIVE MEAT) |
200 g. | POTATOES |
200 g. | ONION |
1 spoonful | PAPRIKA |
20 g. | SALT |
150 g. | ONION |
150 g. | PELLET FAT |
10 g. | BLACK PEPPER |
1 pinch. | CUMIN |
6 units | EGGS |
4 plants | SCALLIONS |
Dough
150 g. | FAT |
30 g. | SALT |
350 cc. | WATER |
1 kg. | FLOUR 0000 |
Slice the meat in little cubes with a knife. Place a pot on heat with the pellet fat, then add the meat and the onion sliced in little cubes. Season with salt, pepper, paprika and cumin. Cook for about 15 minutes. Then add the potatoes also in small cubes. Cook until the potatoes are almost done. Remove and save. Boil the eggs, chop the scallions and save.
Dough
Make a sort of crown. Place fat in the center, heat water, then make a brine. Add this to the crown, and then knead till getting a homogenous mass. Let it rest 30 minutes, then stretch and slice in circles o 5 to 7 cm. (1.97/2.76 inches) diameter. With the help of a fork press the eggs and add on the mince together with the scallions. Fill the discs with the mince and fry or bake 7 to 10 minutes in an oven to 220° C. (428 F.)
Each province has its own particular way to prepare empanadas. The filling or mince can be cow, chicken, mare, viscacha, or lamb meat, among others. It can also have potatoes, olives, raisins, eggs, onions, or peas. They can be salty, sweet, spicy bittersweet, and there thousands of variations.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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