The empanadas from Cuyo have plenty of onions. Experts say it must be the same quantity as meat to be juicy. The stuff also has raisins and chili. They are prepared in clay ovens or fried, and they never miss a celebration.
for 2 dozens
| 500 g. | BOVINE MEAT (GRINDED) |
| 1 kg. | ONIONS |
| 50 g. | PELLET FAT |
| n/a | SALT |
| n/a | PAPRIKA/OREGANO/CHILI/CUMIN |
| 2 units | HARD-BOILED EGGS |
| 100 g. | GREEN OLIVES |
DOUGH
| 500 g. | FLOUR 0000 |
| 80 g. | FAT |
| 250 cc. | BRINE |
| 1 unit | EGGS (for brush) |
Mince
Chop onions very finely and toss in fat during 10 minutes, add the grinded meat and the seasonings. Cook for 20 minutes. Let it cool down. Once cold, in mince add the hard-boiled egg chopped and the olives sliced.
Dough
Make a crown with flour and the fat tepid, and the brine. Form a simple dough. Let it rest for 30 minutes and stretch. You can make a simple puff pastry with a bit of melted fat.
Assemble the empanadas, fold the edgings, and brush with whipped eggs.
Bake in a pre heated oven at 180ªC. during 20 minutes.
** Decoration **
Serve empanadas hot and eat them with your hands.
In Cuyo, empanadas are soft and juicy, using a bit of chili and cumin. They are cooked in a clay oven, heated with firewood. Oven is ready when the upper part is white on ashes, fire is removed and empanadas are cooked. We call pies to the fat-fried empanadas. This meal is served in popular celebrations and is eaten with your hands
It is one of the typical Argentine meals, and although this might hurt our national pride, they were not invented here. Nevertheless, we adopted them. Each province and each home gave them, as time went by, its own characteristic.
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