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Special Consideration
Key Ingredient
Food Category
Cuisine Category
- Cuisine: Argentinian
- Makes 50
Each province in Argentina has its own version of empanadas. I come from a region called Jáchal, a big onion producer, which is why I use such a large quantity for this recipe. If you prefer, reduce it to 1kg or 2kg. You can make the dough and beef filling a day ahead.
Ingredients
1.3kg (8⅔ cups) plain flour200g (1⅓ cups) spelt flour
3 eggs, beaten, plus 3 egg yolks, lightly beaten
1 tsp sugar
2 tsp lemon juice
250ml (1 cup) dry white wine
200g pork lard, melted
Beef filling
50g pork lard
2 tbsp olive oil
3kg onions, thinly sliced
2 tsp sweet paprika
1 tsp ground chilli or cayenne pepper
1 tbsp ground cumin
1kg minced beef
2 tbsp dried oregano
120g (1 cup) green olives, pitted
6 hard-boiled eggs, finely chopped
Preparation
To make dough, place flours in a mound on a work surface, then make a well in the centre. Add eggs to well and gradually draw in part of the flour with a wooden spoon. Add sugar, lemon juice and wine, then, using your hands, draw in the flour until liquid is incorporated. Make another well in the centre, add 1 tbsp salt and lard, and stir in the mixture, gradually adding 375ml (1½ cups) water, until mixture forms a dough. Knead dough for 15 minutes or until smooth. Cover in plastic wrap and refrigerate for at least 3 hours or overnight.To make the beef filling, heat lard and oil in a large saucepan over medium heat. Cook onions, in 2 batches, stirring occasionally, for 20 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir to combine. Remove from pan. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Return onions to pan, stir in oregano and remove from heat. Transfer mixture to a tray. Cool, then refrigerate until cold, preferably overnight.
Bring dough to room temperature and preheat oven to 220°C. Divide dough into 4 and cover with a damp tea towel. Roll out one piece on a lightly floured work surface until 1-2mm thick (María Elena’s family does this with a pasta machine). Line 2 oven trays with baking paper. Using a 15cm round plate or bowl, cut out rounds. Place one heaped tablespoon of beef filling in the centre of each round and top each with an olive and 1 level tablespoon chopped eggs. Brush edges of dough with water, fold over to enclose the filling and press edges together to seal. Using your thumb and forefinger, pinch the edges of dough together and fold the pinched section over to create a twisted edge. Continue all the way along the seam. Place empanadas on the lined trays and brush with beaten egg yolks. Bake for 15 minutes, swapping trays halfway, or until pastry is golden and filling is heated through. Repeat with the remaining dough, filling, olives, chopped eggs and beaten yolks.
Serve empanadas immediately.
Drink McLaren Vale Ale ($3.50)
Photography by Anson Smart.
If you enjoyed this Jachal-style empanadas recipe then browse more Argentinian recipes, meat recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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