Argentine Beef Empanadas

Argentine Beef Empanadas

Argentine Beef Empanadas with Chimichurri Sauce 

and Mushroom Empanadas

Argentine Beef Empanadas are a stuffed savory pastry baked or fried that can be an entire meal or side dish, served alone or with a dipping sauce, or salsa. Empanadas also can also be sweet and served as a dessert or snack.

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Course Lunch, Main Course, Side Dish
Cuisine Mexican
Servings 8 servings

Ingredients

Empanadas Dough

  • 3 cup flour
  • 1 egg yolk
  • 1/2 cup lard or butter
  • 3/4 cup milk warm
  • 1/2 tsp salt

Beef Picadillo Filling

  • 1 lb ground beef
  • 2 white onions diced, about 3 cups
  • 1/2 lard or butter
  • 2 Tbs smoked paprika
  • 2 tsp chili powder
  • 1 Tbsp fresh oregano minced
  • 1/2 Tbsp ground cumin
  • 1 binch green onions finely chopped
  • 3 hard boiled eggs sliced
  • 1/4 cup sliced green olives
  • Salt and pepper to taste
  • 1 1 egg separated and each lightly whisked

Chimichurri Sauce

  • 3 Tbsp fresh oregano minced
  • 1/4 cup parsley minced
  • 4 garlic cloves minced
  • 2 Tbsp balsamic vinegar
  • 5 Tbsp olive oi
  • 1 tsp chili powder
  • 3 Tbsp scallions or green onions minced
  • Salt and pepper to taste

Mushroom Empanadas

  • 2 Tbsp butter
  • 2 to 3 cups mushrooms sliced
  • 2 cups sliced shallots, about 7-8 shallot
  • 1/4 cup white wine
  • 2 tsp balsamic vinegar
  • 1 cup fontina cheese grated
  • 1 egg separated and lightly whisked
  • 1 Tbsp fresh thyme minced

Instructions

Empanadas Dough

  1. Mix the flour and salt in a food processor, pulse until well combined. Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well. Add the lard or butter, blend well.

  2. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

  3. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use. 


Beef Picadillo Filling and Empanada Assembly:

  1. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stirring frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes. 

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stirring frequently. 

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

  2. Assemble Empanadas:

  3.  Place add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.  You can use a turnover press. 

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.


  4. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces. 


Chimichurri Sauce

  1. Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use.

Mushroom Filling:

  1. Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender Add remainder of the ingredients.

    Add the balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.


  2. Empanadas can be frozen for up to three months, they can go right from the freezer to the oven.

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Ingredients

FOR THE FILLING

  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced

Instructions

  1. Basic Empanadas







    2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)

    1/2 teaspoon chili powder

    2 cans (14.5 ounces each) tomatoes, diced

    Tomatoes Heirloom

    $3.99 thru 07/25

    coarse salt and ground pepper

    1 cup fresh cilantro, chopped

    FOR THE DOUGH

    4 cups all-purpose flour, plus more for dusting

    2 teaspoons baking powder

    2 teaspoons salt

    1/2 cup (1 stick) cold butter, cut into small pieces

    1 cup cold water

    1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

    Basic Empanadas

    These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven. 

    PREP: 1 HOUR TOTAL TIME: 2 HOURS SERVINGS: 8


  2. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.

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    Read the Spanish version

    Empanadas are traditional stuffed pastries that are a Hispanic culinary delicacy. They originate from the northern Spanish region of Galicia, but have since spread and become a popular dish in other Hispanic countries, all of which have their own regional variations. Argentinian empanadas, in particular, are considered to be some of the best in the world. This is due to the fact there is so much variation in Argentinian Empanadas recipes and cooking styles between the different regions of the country.

    Traditional Argentinean food is famous around the world for its simple robust flavors. This is to be expected from a country where the national dish is, quite simply, beef. Argentinian empanadas follow this trend and provide a filling and tasty food. Empanadas can be eaten at any time, as a snack or as a whole meal. In Argentina they are commonly served at celebrations as they can be eaten easily by hand without too much mess. Some types of empanadas are associated with religious festivals, for example fish filled empanadas that are popular around Lent and Easter. In stark contrast to the simplicity of most empanadas, some gourmet chefs in Argentina have been inspired by their universal appeal and serve their own personal interpretations of the popular dish in their restaurants.

    There are two main types of Argentinian empanadas that differ in the cooking techniques that are used: the Tucuman or the Salta style. Tucuman empanadas are fried in a tray of fat that is placed in a clay oven whereas Salta empanadas are simply baked without the addition of fat or oil. In shops, one can tell the filling of the empanada just by looking at the pattern on it. This pattern is known as the repulgue.

    Empanada fillings vary greatly depending on where you are in Argentina and what ingredients are available in that region. Most commonly, Argentinian empanadas will be filled with a combination of meat, vegetables and various spices, but some varieties contain just meat or vegetables.

    In some regions you can even find dessert empanadas that are filled with different types of fruit, or even more avant-garde chocolate soaked prunes. Coastal regions of Argentina tend to use fish, especially tuna, to substitute the meat fillings of their empanadas. The most authentic Argentinian empanadas are filled with chicken or mondongo, which is a type of offal made of animal stomach-lining that is similar to tripe. However, as beef plays such an important role in Argentinian food, it is also a very common ingredient along with goat and lamb which are popular in some provinces.

    Argentinian empanada recipes tend to be fairly simple. To make traditional Argentinian chicken empanadas, all that is needed for the filling is chopped cooked chicken, chopped onion, spices of your choice, chicken stock and flour to thicken the mixture. Chili peppers can also be added to provide some heat. For the dough, all that is required is flour, water and lard to bind everything together. There are no real specific rules for what empanadas should contain and you can add whatever you like. Traditionally Argentinian people fill empanadas with leftovers from other meals to reduce kitchen waste.

    Empanadas are simple, tasty and convenient. Their popularity has spread beyond the traditional countries like Argentina to become truly international. These days it is not unusual to find bakeries or take-away in America that solely produce Argentinian empanadas, such is the universal appeal of this quintessentially Hispanic food item.


  3. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.
  4. Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.

  5. Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:

  6. Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.

  7. The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).
  8. PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)

  9. Home » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipeHome » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipe

  10. Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whiskedDough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whisked

  11. Empanada dough

    Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well.

    Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

    On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

    Beef picadillo filling and empanada assembly:

    Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

    To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

    Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces.Empanada dough

    Mix the flour and salt in a food processor, pulse until well combined.

    Add the lard or butter, blend well.

    Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

    Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

    On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

    Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

    Beef picadillo filling and empanada assembly:

    Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

    Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

    Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

    Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

    To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

    Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

    Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

    Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

    Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

    Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

    Serve warm with chimichurri sauce or other dipping sauces.

  12. Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).

Empanada fillings

Empanadas are a very versatile dish. These delicious bundles can be prepared with so many different types of fillings, from traditional savory fillings to mouthwatering sweet fillings. There are very traditional fillings, called rellenos or condumios in Spanish, that are different from one country to another. Even within the same country, different regions might have specific empanadas that they are known for. However, when it comes to options for empanada fillings, the sky is the limit, you can stick to the classic fillings or you can create your own based on inspiration from other dishes. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at the moment.

Pakora

Pakora

 Pakora

 

 

Pakoras are classic Indian finger food that no one can resist, pakoras are so simple to make.  They are created by taking a few vegetables  mixing then dipped in a batter made from  flour and spices then deep-fried.Pakora, is also called pakoda, pakodi, or ponako.

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Pakora

Author Laurie

Ingredients

  • 1 potato (cut into 1 inch pieces)
  • 1 eggplant (cut into 1 inch pieces
  • 1 1 cauliflower (flower pieces)
  • 1 1 brocolli (cut into flower pieces)
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 tsp gran masala
  • 2 garlic cloves (minced)
  • 1/2 cup garbanzo flour (or wheat flour)
  • 1/4 cup rice flour
  • 2 tsp fresh grated ginger
  • 2 tsp cilantro minced
  • 1 tsp mint
  • 1 tbsp lemon juice
  • water
  • 1/2 tsp tumeric
  • 1/2 to 1 jalapano minced- depending on the amount of heat you prefer

Instructions

  1. Sift together all the dry spices and flours mix together .Add all the freshly chopped cilantro and mint, chilies and ginger into the bowl and then mix into  in the flour - mix together using your hands.  Mix spices with lemon juice and enough water to make a thin paste. Set aside for 10-15 minutes so the flavors blend.

  2. Cut all of the vegetables about the same size for easy cooking.  Add all of the vegetables to the batter mixture and mix well to coat. You can mix all of the vegetables together or separate them. 
  3. Spoon the mixture into hot oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Using a slotted spoon move the pakora around, be careful not to overcrowd the pan Fry until golden. Once golden brown and crisp remove from the oil and set on some paper towels. Serve immediately.


Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container

Traditional Russian Pirozhki (Piroshki) (Russian Stuffed Rolls)

Traditional Russian: Piroshki

Traditional Russian: Piroshki (pronounced PIR-oh-sch-KI) are a rich bread filled rolls that can have sweet or savory fillings, that is baked or fried. Piroshki make a perfect addition to any lunch or dinner. Add soup or salad and the meal is complete. You can freeze the cooked Pirozhki and just reheat it when you want to have a quick delicious meal.

Fresh dill is the best for Piroshki, it adds a distinctive flavor. When you buy dry dill, buy the small size, because it is one of the dry herbs that goes bad after just a few month, the flavor changes and will make the dish taste terrible.

 Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings, while cooked fruits like prunes or dried apricots or jam as well as apples are common sweet filling for Piroshki.

 

 

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Traditional Russian Piroshki

Piroshki are a rich bread dough filled rolls that can have sweet or savory fillings, that are baked or fried.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 20 pieces
Calories 160 kcal
Author Laurie

Ingredients

Dough

  • 2 cups milk warmed
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon salt

Cabbage Filling

  • tsp unsalted butter
  • 1 onion diced
  • 1 cup mushrooms chopped
  • 3 cup cabbage shredded
  • 3/4 tsp salt
  • 1/2 tsp dill
  • 1/4 tsp pepper

Beef Filling

  • 1 lb gound beef
  • 1 onion minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dill

Potato Fillling

  • 7-8 medium potatoes peeled and cut into ½" thick chunks
  • 3 Tbsp butter melted for potatoes
  • 1/2 medium onion
  • 1 Tbsp butter for onions for onions

Instructions

Dough

  1. Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. The dough should almost triple in size.
  2. For the bun style: Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1-inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  3. For the thin dough style: Roll out the pastry as thinly as possible (less than one-eighth inch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture. These can be either baked for 20 to 25 minutes or fried until golden brown.In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
  4. Use about 2-3 tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
  5. Arrange the filled pieces on a lightly greased baking sheet. Place in the oven and bake 20- 25 minutes , or until golden brown Soft and fluffy dinner rolls stuffed with a savory filling Place filled piroshki, seam-side down on a greased baking sheet .** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes). When the rolls are nearly finished proofing, preheat the oven to 375F

Cabbage Filling

  1. While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.

Beef Filling

  1. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.
  2. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.

Potato Filling

  1. 1. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes. Mash potatoes, then add melted butter. Saute diced onion and 1 tbsp butter until onion is browned. Mix onions into potatoes and let the mix cool to room temp.
  2. . **Freeze for Later: Place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. Once they are solid, the rolls can be placed in an airtight bag and stored in the freezer for 1-2 months. To cook from frozen, remove the rolls from the freezer and place on a greased baking sheet. Brush the frozen rolls with egg wash and let them thaw and rise on the baking sheet for 1 hour before baking for 20-23 minutes in a preheated, 375F oven.
  3. For the Apple Filling: Use the apple filling from the fried apple pirojki: 2 medium apples + 1/4 cup sugar. Chop apples finely in food processor then saute with 1/4 cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).
  4. Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.

Recipe Notes

Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen     Signature Housewares Sorrento Collection 30 oz Utility Bowl, Aqua     Neet Organic Wooden Bamboo Cooking & Serving Utensils, kitchen utensils, 6 Piece Set BMB-U6     Wilton 2105-5747 2 Piece Easy Layers Sheet Cake Pan Set
Nutrition Facts
Traditional Russian Piroshki
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 37mg 12%
Sodium 302mg 13%
Potassium 445mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 7g 14%
Vitamin A 4%
Vitamin C 38%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Black Beans

Black Beans

Black beans are nutritious and delicious and very flexible to add to many recipes from around the world.Try them for any time in black bean salad, dip, burritos, soup, enchiladas and more.

Click on a recipe below for some great ideas using the black beans.

Basic Bean Recipe
Black Bean Salad
Black Bean Taco
Black Bean Dip
Black Beans with Sauteed Plantains

 

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BLACK BEANS

Black beans are nutritious and delicious and very flexible to add to many recipes from around the world
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10 servings
Calories 162 kcal
Author Laurie

Ingredients

  • 1 lb black beans
  • 1 med. onion chopped
  • 3 garlic cloves minced
  • 1-2 tsp cumin seed
  • 1/4 cup cilantro chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 1 Tbsp cinnamon
  • 1 Tbsp coriander
  • 1/4 tsp red pepper flakes
  • 2 Tbsp esposite optional

Instructions

  1. Rinse beans. Place in a large pot and cover with water and leave to soak for 1 hour to over night. Drain and rinse.
  2. Place all ingredients in a pot and cover with enough water to cover the beans about 1 inch. Bring beans to a boil simmer, and skim off any foam that will form at the beginning of the cooking. Cook for 1 to 2 hours or until the beans are tender.

Recipe Notes

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Nutrition Facts
BLACK BEANS
Amount Per Serving
Calories 162 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 456mg 19%
Potassium 599mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 13g 52%
Sugars 3g
Protein 9g 18%
Vitamin A 21%
Vitamin C 21%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Thai Sweet Sticky Rice With Mango

Thai Sweet Sticky Rice With Mango

 

Thai Sweet Sticky Rice With Mango is a wonderful Thai dessert made with a glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, ripe and sweet slices of mango.

 

For more mango information please go to The Story Behind Mangos found in the food notes, or click the title.

 

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Thai Sweet Sticky Rice With Mango

Thai Sweet Sticky Rice With Mango is a wonderful Thai dessert made with a glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, ripe and sweet slices of mango.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Calories 651 kcal
Author Laurie

Ingredients

  • 1 1/2 cup jasmine rice uncooked- short grained
  • 2 cup water
  • 1 1/2 cup coconut milk
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 kaffir lime leaves or other lime/lemon leaves or lemon grass
  • 1/2 cup canned coconut milk
  • 1` Tbsp sugar
  • 1 Tbsp tapioca
  • 3 mangos
  • 1 Tbsp dry coconut, toasted *garnish

Instructions

Riice

  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Sauce

  1. Make a sauce by mixing together coconut milk, sugar, salt, and the tapioca in a saucepan; bring to a boil.
  2. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds

Recipe Notes

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VitaClay VM7900-6 Smart Organic Multi-Cooker- A Rice Cooker, Slow Cooker, Digital Steamer plus bonus Yogurt Maker, 6 Cup/3.2-Quart       Anchor Hocking Glass Bowl Set - 10 pcs      Serving Bowl Karahi Indian Dishes Serveware Set of 2     Taste & Technique: Recipes to Elevate Your Home Cooking
Nutrition Facts
Thai Sweet Sticky Rice With Mango
Amount Per Serving
Calories 651 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 21g 105%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Sodium 279mg 12%
Potassium 188mg 5%
Total Carbohydrates 108g 36%
Dietary Fiber 2g 8%
Sugars 76g
Protein 4g 8%
Vitamin A 9%
Vitamin C 30%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Pineapple Mango Salsa

Grilled Pineapple Mango Salsa

 

The_Food_at_Davids_Kitchen_045

 

Grilled Pineapple Mango Salsa is a mild salsa full of tropical flavor. Served alone or with tacos or a side dish with your favorite dinner.

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Grilled Pineapple Mango Salsa

This salsa is so easy to make and versatile too. Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Calories 113 kcal
Author Laurie

Ingredients

  • 3 pineapple slices
  • 1 red bell pepper
  • 1 jalapeno
  • 1/2 red onion minced
  • 2 mangos diced
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • 1/2 tsp lime zest

Instructions

  1. Char the pineapple, red bell pepper, and jalapeno pepper and thick slices of red onion on the preheated grill, or under the broiler, turn frequently until the pineapple and onion have grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers and onion. Carefully remove from grill and place peppers in or a covered bowl bag to cool.
  2. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple, peppers, and onion into a small dice and place into a bowl. Add the mango, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 4 hours to 1 day before serving.
  3. Serve on top of a tostada. Provecho! Excellent on chicken tacos.

Recipe Notes

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Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free Packaging     Square White Plastic Serving Salad Bowl 128 oz.     Seven Fires: Grilling the Argentine Way     ColorBird Tablecloth Geometric Series Moroccan Pattern Cotton Linen Tablecloth for Dining Kitchen Living Decorative Tabletop Cover (Rectangle/Oblong, 55
Nutrition Facts
Grilled Pineapple Mango Salsa
Amount Per Serving
Calories 113 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 11mg 0%
Potassium 348mg 10%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 20g
Protein 2g 4%
Vitamin A 71%
Vitamin C 181%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.