My lovely blogger friend Lina came up with a brilliant challenge. She invited us to pick a number and she would challenge us to make a recipe that was designated that number. I chose 15 and I ended up with empanadas. These are very popular in Argentina but not so popular in Spain. I will make a confession in that I never liked them so much. I tried some before and I wasn´t wild about how oily they were. The meat was greasy and then the empanada was fried in more oil. It was just too much. Still, I decided that I would search for a recipe that I would like and I found it! This recipe does not require frying. The empanadas are baked! No grease. These are surprisingly easy to make and the flavour is WONDERFUL! I think the addition of the lemon juice makes a big difference.
About 24 empanada dough discs. I made my disks medium sized and I used a cookie cutter to make them. How many empanadas you make really depends upon how big you make your disks. Want to know how to make the dough? Try this Here. The dough is easy to make..Really! You may want to double the quantity in the recipe if you want to make a large batch, such as this recipe intends!
1 kilo of ground beef (Try to get a good quality ground beef that is not fatty)
4 medium onions, chopped finely
1 large red pepper, chopped finely
1 large tomato, chopped finely
Juice of 3 lemons
4 tablespoons of olive oil
Salt and pepper to taste
- Mix all of the ingredients together in a large bowl and put it in the fridge for at least an hour or two. The flavour improves with time.
- Place a tablespoon of meat in the middle of the disk. I say a tablespoon but it depends upon the size of the disk. The important thing is not to overdo the quantity of meat because then the disks break when you fold them over.Now fold the disk over and seal the empanadas with your fingers by pinching!
- Here are a few that I stuffed too much
These turned out well!
4. Place the empanadas on a baking tray that is covered with parchment paper and bake them in a preheated oven at 190 for between 30 to 45 minutes. They should be a bit golden at the top. The dough does not expand so don´t worry about placing too much distance between the empanadas.Also, don´t worry if they aren´t perfectly sealed. Nothing runs out and they still look beautiful!
Things to remember:
- The disks can be made ahead of time and frozen.
- You can assemble the empanadas and then freeze them. Bake them when you are ready.
- Empanadas are not as good the next day. They are in their best moment when they are hot from the oven.
I had a lot of fun making these. My husband is under the impression that I am a culinary genius which is not true but it is so ice to know that the person you are cooking for appreciates what you do.I would definitely make these again!
Lina, thank your for thinking of this brilliant challenge! I am looking forward to seeing the other participants´goodies. I am also linking this to Fiesta Friday where we all join in nd contribute recipes every week! Check it out!