Beef Empanadas Argentinas – Recipe by Teresita
Posted on | November 15, 2009 | 10 Comments
Teresita's Beef Empanada
I very much enjoy teaching the empanadas Argentinas cooking class at my home because I get a chance to present this very traditional dish to people from all over the world. The empanada is probably the most world-known dish from Argentina. There are many kind of Empanadas; beef empanadas, corn (humita) empanadas, ham and cheese empanadas (jamon y queso), onion and cheese empanadas (cebolla y queso), but probably the most well know type of empanada is the beef empanada.
how to fill empanadas, filling empanada recipe
Beef Empanada filling ingredients:
1 pound of lean ground beef (500 grams)
1 pound of chopped yellow onions (500 grams)
2 Tsp of butter
2 Tsp of corn oil
1/4 cup of raising
1/4 cup of chopped green olives
2 hard boiled eggs
4 chopped spring onions, only the green part
2 1/2 of aji molido (ground red dry spicy peppers)
1/2 Tsp sweet and hot paprika
2 1/2 Tsp Ground Cumin
Salt & Pepper to Taste
how to prepare picadillo
Preparation:
Heat the corn oil with the butter in a large frying pan with a heavy bottom. Sauteed the onion until they are transparent. Add the ground beef and cook over medium high heat, stirring often. Add the raising. Season with salt and pepper. Add spices, and pour in 1/4 cup of hot water and let the filling boil for a couple of minutes. Once the beef is cooked, put into a bowl and keep in the refrigerator overnight.
filling the empanada
Empanada dough ingredients
1 pound all purpose flour (500 grams)
2 ounces of lard melted – You can substitute with butter (50 grams)
320 cc3 of salmuera – Salmuera is the mixture of 320 cc3 of hot water with one table spoon of salt left to be cooled)
Preparation:
Put the flour into a large mixing bowl and mix with all ingredients together forming a dough and let it rest for half an hour. Make small balls after you let it rest and roll them into round shapes or use a large-mouth jar of 4″ diameter to cut them. Fold over and press with fingers to seal (repulgue technique covered at the class). An alternative to sealing with your fingers, you can seal by pressing the tines of a fork along the edges of the dough. Carefully place each empanada on a cookie sheet to bake.
Tags: argentine empanada > empanada recipe > empanadas > empanadas argentina > what is empanada
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10 Responses to “Beef Empanadas Argentinas – Recipe by Teresita”
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August 10th, 2008 @ 6:37 pm
[...] We learned to make the filling for beef empanadas first. We sauteed the onions until translucent and then added the ground beef. Next came the spices. Here’s the full recipe. [...]
February 22nd, 2009 @ 10:59 am
I wanted to know if you have a recipe for queso y cebolla. As a vegetarian, it is my favorite. I always enjoy eating them when I go to Buenos Aires. It’s my boyfriend’s hometown. He loves empanadas!
March 6th, 2009 @ 2:53 am
muy bueno tu blog, un saludo desde Argentina
November 16th, 2009 @ 10:31 pm
This is one of the best recipes for empanadas in the world. If you get the chance you must make them with Teresita herself, she is one of the nicest people I have ever met! The food is amazing and the company is even better if that is possible!
December 13th, 2009 @ 1:54 am
HELP!!!!!!! I need something easy for a Third Graders Xmas Party the 18th. of Dec. She picked Argentina for her Country……..Thanks!DeB
December 13th, 2009 @ 3:53 am
This empanada recipe is easy to make – If you have further questions, let me know.
December 18th, 2009 @ 3:43 am
[...] We learned to make the filling for beef empanadas first. We sauteed the onions until translucent and then added the ground beef. Next came the spices. Here’s the full recipe. [...]
December 30th, 2009 @ 7:47 am
This sounds delicious.
I was wondering how much filling this recipe makes.
January 24th, 2010 @ 9:58 am
It makes one dozen (12) empanadas
January 31st, 2010 @ 10:23 am
[...] por entregarles los datos de una receta de empanadas que realiza mi madre en ingles y en castellano. Luego intentaremos desmenuzarla, analizar en lo [...]