Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize in freshly made empanadas, with many flavors and fillings. The dough is usually of wheat flour and beef dripping with fillings differing from province to province: in some it is mainly chicken, in others beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, while others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta style) or fried (Tucuman style). They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers. Many are eaten at celebrations. In those places (usually take-away shops) where several types are served, a repulgue, or pattern, is added to the pastry fold. These patterns indicate the filling. In larger cities, empanadas are more commonly eaten as take-away food, sourced from restaurants specialized in this dish. They usually carry dozens of different varieties, which is not the case in Northern provinces, where empanadas are usually made at home, out of more traditional recipes.
Cost: Flour: £1.48 Beef Mince: £3.00 (nice offer 2 x £6) Eggs: £0.60 Onions: £1.00 Total: £6.08 (9.64 U.S. dollars o 42.29 argentine pesos).
1 kg Flour 150 gr lard 150 gr de butter 1 teaspoon of salt water
600 gr onions 500 gr beef mince 3 boiling eggs and differents condiments, include ground cumin, garlic, pepper, etc.
To make the famous dough, melt the lard using a shall pan @ minimum. (just melt it).
Do the same with the butter.
In a container with flour make a little hole to start mixing salt, lard and butter.
Mixing on high speed
Add water and mix to get a smooth dough, you can add some flour in case you need it.
Now your dough is ready, using plastic film (or bag) cover it and let it 'rest'.
Now your dough is resting and you working: lets work on the filling, we used beef mince, you can use chicken, ham and cheese, spinach, tuna fish, corn). Chop the onions and using a deep pan with little oil, cook it until the change the color from white to transparent, then add the mince and let your tongue work on the condiments, add salt, pepper, cumin, garlic, some people use raising! and start cooking it on mid-low range.
Now your filling is ready, let it cold down, about 20-30 minutes.
Make circles (I use some soup dishes) and a pizza slicer.
Because they are to many, we use some plastic film to keep it separate between each other.
Hard boiling eggs time.
Using one of the 'tapas' some filing and eggs, now is 'repulgue' time, to close it and make your perfect empanada.
Ham, cheese and eggs filling.
Almost ready! Take the oven trays, sparkle some flour then place the empanada.