Caroline’s Cookbook: Empanadas

It’s that time again! Who else is hungry? This week I will be teaching you about the good old South American empanada (and its closest relatives).

The Lowdown

In Argentina the empanada is a firm favourite for filling a rumbling belly, adults and kids alike. The typically savoury snack (if you need a visual, it resembles a small Cornish pasty) dates back centuries and was originally brought over from Galicia, Northwest Spain where it was invented as a portable lunch for workmen. I have to say that a visit to Argentina is not complete until you have tried a locally baked (or deep fried) empanada with any of the various fillings. The flavoursome pastries are most commonly stuffed with either ham and cheese, spinach and ricotta, minced beef or shredded chicken and accompanied by chopped onion and a mixture of spices. A plate of warm empanadas is ideal shared as a starter or several plates can be served up for feeding hungry party guests.

Argentina is no longer the only South American country where you’ll find these tasty snacks. Chile, Brazil and Colombia each have their own variations on the classic empanada. In Brazil you’ll need to ask for a “pastel” from any beach seller, street stall or cafe where they are made with flaky pastry with a dash of Cachaca (Brazil’s home-grown spirit) and deep-fried. Very popular in Brazil is the ‘pizza’ filling, consisting of cheese, tomato and oregano, however they also use mozzarella, shrimps, shredded chicken or pork to fill these much-loved pasteis.

Brazil has another very popular snack similar to the empanada, called the “Esfirra” (pronounced “esfee-ha”). The name alone transports me back to busy Saturday mornings on Ipanema beach, when above all the hustle and bustle you can always hear the beach sellers’ booming shouts of “Esfiiiirra! Esfiiiirra!”. This Middle Eastern twist on the empanada is more like a little pie made in a triangle shape and baked in the oven. The recipe was brought over by Syrian and Lebanese immigrants and is sold in high quantities in the big cities and beach side towns.

Chile like to keep their empanadas simple and traditionally opt for a filling of “pino” which is made up of beef, onions, raisins, black olives, and hard boiled eggs. So, it is much the same as the Argentine version but with a little less fuss and some raisins added for good measure.

I’m sure, like me, you’re feeling a little hungry after reading about all these delicious South American snacks… Why not make your own? Below is a classic Argentinian recipe for oven baked empanadas filled with ground beef.

The Recipe

Ingredients:

For the filling

• 125 g ground beef
• 1 onion
• 1 spring onion
• 1/2 can chopped tomato or tablespoon of tomato purée
• 1/2 red pepper
• 2 boiled eggs, diced
• 10 black olives (pitted and diced)
• 1 garlic clove
• egg yolk (for brushing)
• 1 small cup of white wine
• extra virgin olive oil
• salt
• chopped parsley
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon chilli flakes

For the dough

• 250 g flour
• 5 g baking powder
• 1 tea spoon of extra virgin olive oil
• 1 pinch of salt
• 100 ml warm water
• flour (to dust)

Method:

To make the dough

In a bowl add the flour, baking powder and a pinch of salt (you can also add lard or fat here). Mix together the ingredients and very gradually add small amounts of water. Adding too much water will make the pastry sticky and hard to roll out, so be careful about how much you are adding. Knead together and lay it out in a lump on a floured surface. Drizzle a little oil and continue kneading. Place the dough in a bowl and cover with a towel.

To make the filling

1. Mix together in a bowl the beef, garlic, spices and parsley. Season well and leave in the fridge overnight for the flavours to infuse.

2. Gently fry the chopped onion in butter, adding the red pepper, spring onion and a splash of white wine. Keep the pan on a low flame.

3. Add the ground beef mixture and fry for 2-3 minutes. No need to cook it well as it will be cooked further when it goes in the oven.

4. Add tomato purée/chopped tomatoes.

5. Allow the mixture cool and add the diced boiled egg and olives.

6. Roll out the dough with a rolling pin and cut into small discs about 12cm wide. Place a spoonful of the filling mixture into the centre of each disc and spread out on one side. Fold the other side of the disc over the filling and gently pinch together the edge to close it up. Brush each empanada with egg yolk and place on a greased baking tray. Place the tray in the oven for 15-20 minutes on 200 degrees, until golden.

Et voila!

If you are tempted to sample the real authentic recipes then why not ask us to help plan a trip to South America for you? To get in touch with one of our Travel Specialists – click here.

We can add on specific food-related activities and help recommend the best restaurants for your trip. To see some of our suggested holiday itineraries – click here.

 

 

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