Empanadas de Carne or Vegetariana

Prep Time:

30 minutes

Cook Time:

30

Serves:

3/4 People

Level:

Intermediate

Tag:

Vegetarian

ABOUT THE RECIPE

Chef Gaston Storace is ready to share another recipe from his cookbook. This time, we're going to dive deep into his Argentinian roots and make real, authentic Empanadas! One of the great things about empanadas is that you can fill them with whatever you like. Take advantage of any leftover meats, cheeses, vegetables (and even fruits) that you have in your fridge!

These authentic empanadas will transport you to Argentina with one bite.

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.

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