Beef Empanadas a la Riojana party

Enjoy this great recipe from Nuevo Cuyo Argentino.

Beef empanadas a la Riojana

 

Ingredients:

  • For the dough:
  • 6 1/2 lbs. flour.
  • 21 oz. melted lard.
  • 7 oz. extra virgin olive oil.
  • 1 egg.
  • Juice of 1 lemon.
  • coarse salt and warm water, as needed.

 

For the stuffing:

  • 2lbs beef. 4lbs onions.
  • Extra virgin olive oil, as needed.
  • Coarse salt and boiling water, as needed.
  • 2 lbs. potatoes.
  • green onions.
  • 4 boiled eggs.
  • 180 pitted green olives.

 

 

Preparation: 

 

For stuffing boil water and salt in a big pot; add beef, allowing it to boil for a few minutes. Remove from heat and allow to cool. Finely chop the onions and sauté with olive oil in a covered saucepan; add salt and cool until translucent. Cut the beef in small pieces and add onions, as well as peeled diced potatoes. Cook over a low heat until the potatoes are done ande the beef has released its juices, adding beef broth if necessary. Remove from heat; add paprika, chili powder, and cumin. Mix well adding finely chopped eggs, sliced olives, and chopped green onions. Allow to cool in the refrigerator for at least two hours so that the juices will thicken making is easier to assemble the empanadas.

 

 

 

For the dough: 

 

Place dough on a working surface or a large bowl abd make a well in center. Add eggs to the well. Slowly add liquid ingredients, warm lard and oil, lemon juice, and a solution of warm water and coarse salt. Knead the dough as you add the liquid ingredients forming a ball that is not too sticky. If the dough is too hard, it can be placed in a plastic  bag until it softens; if on the other hand it is too soft, cover with a dish towel as long as necessary. Once the dough is pliable, allow to rest 15 minutes abd cut into golf sized balls. Allow to rest and roll out to about 4 inches in diameter. These can be piled on top of one another since the lemon jucie will not allow them to stick.

 

 

Assembly: 

 

Once the stuffing has thickened and the dough has been rolled out, the empanadas are ready to be assembled. Take a dough disc, moistening the edges with a wet finger, and place on your half open palm forming a sort of bag. Spoon out some of the stuffing and place it inside the dough. Press the edges of the dough together and fold up, sealing the empandas. 

 

 

Frying: 

 

Heat the olive oil in a deep pot and submerge the empanadas one or two at time until the dough is browned and crunchy. Drain on paper towels and serve.

 

Oven:

 

Bake in a hot oven (180º C) for about 12 or 15 minutes until golden brown.

 

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