ABOUT THE RECIPE
Learn how to make the one of the most desired and craved dishes in Argentina: the Empanadas!
INGREDIENTS
EMPANADA FILLING
2 oz (60 ml) of olive oil
a small cauliflower head
1 carrot, finely chopped
1 red pepper, finely chopped
½ yellow or white onion, finely chopped
1 garlic clove
1 teaspoon sweet yellow curry powder
1 cup (230 ml) water or white wine
salt & pepper to taste
DOUGH
1 egg (to brush dough)
½ cup (120 ml) water
2 tablespoons butter
1 tsp salt
1 ½ cups (200 g) all-purpose flour
CHIMICHURRI SAUCE
2 tablespoons dried oregano
2 tablespoons chili powder
2 garlic cloves
2 tablespoons dried parsley
2 oz (60 ml) olive oil or vegetable oil
2 tablespoons white or red vinegar
salt & pepper to taste
TOOLS
medium size saucepan
small pot
baking tray
oven
knife and spoons
cutting board
rolling pin
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
FILLING
Place a saucepan over medium-high heat and add the olive oil. Once the oil is hot and beginning to shimmer, add the chopped onion, chopped carrot, red pepper, and a garlic clove. Cook until gold, stirring occasionally. Chop the cauliflower head and add to the pan. Add the yellow curry, salt, pepper and oregano. Cook for 4-5 minutes on medium heat.
Add the water to deglaze, using a wooden spoon to scrape up any brown bits that have accumulated on the bottom of the pan. Cook for 3 minutes.
Remove from heat and let cool, then add the contents of the pan to the mixing bowl with the chopped egg.
DOUGH
Combine the water, butter, and salt in a small saucepan over medium heat. Once the butter is melted, add the flour and mix vigorously until you achieve a smooth dough. Knead the dough for 5 minutes, then set it aside to rest for 10 minutes.
ASSEMBLY
Divide the dough in 24 pieces, and form each piece into a round ball. Lightly dust your work surface with flour and use a rolling pin to roll each ball into a circle about 4 inches (10 cm) in diameter and ¼ inch (½ cm) thick.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Fill the dough circles with 1 tablespoon of filling. Fold the dough in half, and press the edges together to seal.
Crack the remaining egg into a small bowl and whisk with a fork. Lay the empanadas on your baking sheet, working in batches if necessary so that there is some space between them. Using a pastry brush or your fingers, brush the tops of the empanadas with the beaten egg. Bake until golden brown, about 12-15 minutes.
CHIMICHURRI SAUCE
Combine all the ingredients for the sauce and add salt & pepper to taste. Serve alongside baked empanadas.
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