Empanadas de Carne or Vegetariana

INGREDIENTS

Makes about 8-10 empanadas

EMPANADA FILLING

• 1 egg (to brush dough) 

• 2 oz (60 ml) of olive oil

• ½ lb (250 g) lamb meat (loin or chump)

• ½ yellow or white onion, finely chopped

• ½ red pepper, finely chopped

• 1 scallion, finely chopped

• 1 tablespoons tomato paste

• 1 teaspoon paprika

• 1 cup (230 ml) water, red wine, or beef stock

• salt & pepper to taste 

*for a vegetarian substitution, use ½ lb (250 g) fresh or dried mushrooms rehydrated in warm water or 1 cauliflower 

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

PREPARATION

FILLING

Step 1

Place a saucepan over medium-high heat and add the olive oil. Once the oil is hot and beginning to shimmer, add the lamb beef. Cook until brown, stirring occasionally, about 6 minutes. Remove the beef from the pan and set aside.

Step 2 

Add another thin layer of oil to the pan if it appears dry, and then saute in the onions, peppers, and scallion until starting to brown, about 7 minutes. Stir in the tomato paste and paprika, and season with salt and pepper to taste.

Step 3

Add the water (or wine or stock) 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. 

Step 4

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

Step 1

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. 

Step 2 

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. 

Step 3

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.