Saturday, February 23, 2013

Late Night Empanadas for My Girl

Well, I have to serve something, don't I?
And it should taste good both tonight and tomorrow when my daughter's basketball team comes over to celebrate the end of their first season.
They'll probably just eat pizza and the chocolates covered in orange and black, made out to look like little basketballs.

But I still need to make something.
So why not a good finger food.  I can test it tonight anyhow.
And that's certainly a good thing.

I'm using Argentinian wrappers tonight.  The Uruguayan ones are pretty good, but these are Argentinian wrappers made for baking, not frying.  And they seem to have come out pretty well.

Empanadas Saltenas


  • 2 Tb olive oil
  • 1 Tb butter
  • 1 large leek, white part sliced
  • 1 Tb ground cumin
  • 1 Tb sweet paprika
  • 1 # sirloin, cut in small dice
  • salt and pepper to taste
  • 1 medium potato, cut in small dice
  • 1/3 c. plus 1/4 c. beef stock, separate containers
  • 1 tsp dried oregano
  • 1/4 tsp ground allspice
  • 1 1/2 tsp red pepper flakes
  • 1/2 c. raisins
  • 16 green olives, sliced
  • 3 hard boiled eggs, sliced
  • 2 packages empanada wrappers, this time Argentinian baked variety
  • 1 whole egg, beaten and mixed with a little water


Prepare the Filling

  • Heat oil; add leeks and cook over medium heat for about 4 minutes.
  • Add cumin and paprika; stir fry 1 minute.
  • Add meat and continue to stir fry for 5 minutes.

  • Add potatoes and 1/3 c. of stock.  Continue to cook potatoes until tender, about 10 minutes.  During the period, slowly add the other 1/4 c. of  stock.
  • Add the raisins, red pepper, oregano and allspice.  Mix and continue to cook for a couple minutes.
  • Remove from heat and let cool.

Assemble the Empanadas

  • Prepare 2 baking sheets with parchment paper.  Preheat the oven to 350 F.
  • In a good work area, get the wrappers, filling, sliced eggs, sliced olives, egg wash all ready.
  • Put a good sized tablespoon of filling in the middle of the wrapper.  Top with a couple slices of olives and a slice of egg.
  • Fold the wrapper over.  Starting at one end start folding the braid or repulque to further close the empanada.  Once braided, place the empanada on the parchment paper.  Brush the empanada with the egg wash.
  • When you have prepared 16 of the empanadas, place them in the oven for 20 minutes.
  • Continue assembling the rest of the empanadas on a 2nd sheet.  When ready cook them for 20 minutes as well.

Tasty.  These are spicier than standard Empanadas Saltenas, but that's the way I roll :)