Argentinian Beef Empanadas

One of the most desired and craved dishes in Argentina, we'll be learning how to make Beef Empanadas with Chef Franco, a native from Argentina. Join as he teaches us how to make  a savory meat filling, dough from scratch and how to fold it into perfect pockets of goodness. Click on Read More to find out more about the recipe and ingredients needed. 

Click here for the full Ingredients List

Pair a good wine with your dish! Check out Stanley's in Los Angeles.

Ingredients 

For the dough

• All-purpose flour: 250grs (1 and 1⁄2 cups) 
• Fat (or butter): 50grs (2 tablespoons) 
• Water: 140cc (1/2 cups) 
• Salt: a pinch

For the filling

• 1 1/4 cup Ground beef (250grs) 
• Cumin powder 
• Chili powder (or any spicy powder)
• Sweet paprika 
• Salt 
• Pepper 
• 1 Boiled egg  
• Red wine (or meat/vegetable stock)

For Chimichurri sauce

• Dried Oregano 
• Chili Powder 
• Garlic 
• Parsley
• Oil (sunflower or any oil) 
• Vinegar (any vinegar)

Tools: 

• A saucepan 
• a small pot 
• a tray 
• bowls
• knife 
• cutting board 
• rolling pin and some spoons

About Chef Franco Nesossi

Influenced by childhood memories with his grandparents, Chef Franco decided to join culinary school. After several years of cooking experiences abroad, working at different restaurants, caterings and other gastronomic businesses, he decided to marry his two biggest passions: Cooking and Teaching.

"I have traveled a lot during my life. Everywhere I have gone, most of my memories include great meals, markets and cooking local dishes with other people. I love receiving travelers at my cooking experience and sharing / talking about food, culture, life, while eating and enjoying." 

About the Dish

Even with the enormous landmass that is Latin America — from Mexico down through South America — and the enormous range of cultural influences, there’s one dish you’ll find in a lot of these countries: empanadas! This delicious baked, or fried, pastry treat is thought to originate with the Galician empanada of Spain, which dates back to the 1500s and which were traditionally made with chicken or cod fish.

Disclosures

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