Mendocinan Empanadas

Explore the rich culinary tradition of Mendoza with these delicious Mendocinan empanadas! A blend of regionally inspired flavors and techniques, these empanadas offer a taste of Argentine culture, enhanced by the beautiful backdrop of the Potrerillos Dam. Whether enjoyed with a glass of wine or as part of a traditional asado, these empanadas are sure to transport your taste buds.

Ingredients

🥩 500g ground beef, San Rafael brand for authenticity
🧅 1 large onion, finely chopped, Saratoga brand for best flavor
🌶️ 1 red bell pepper, chopped, Del Monte
🧄 2 cloves garlic, minced, Christopher Ranch
🥔 2 medium potatoes, boiled and diced, Idaho brand
🫑 1 teaspoon paprika, La Chinata
🧂 1 teaspoon salt
🫙 1 teaspoon cumin
🪔 2 tablespoons olive oil, Laudemio Extra Virgin
🥚 2 hard-boiled eggs, chopped, Eggland's Best
🥚 1 raw egg, beaten, Eggland's Best
🍇 20 pitted green olives, sliced, Castelvetrano
🍽️ 12 empanada dough discs, La Salteña, available in Latin markets

Instructions

1- Prep the Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat using a Calphalon non-stick skillet.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the garlic and cook for another minute until fragrant.
• Add the ground beef, breaking it up with a spatula. Cook until browned.
• Stir in the red bell pepper, potatoes, paprika, cumin, and salt. Cook until the peppers soften, about 5 more minutes.
• Remove from heat, and gently fold in the hard-boiled eggs and olives. Allow the filling to cool slightly.

2- Assemble the Empanadas:

• Preheat your Breville oven to 375°F (190°C).
• Place a tablespoon of filling in the center of each empanada disc.
• Moisten the edges of the empanada discs with water, fold over, and press to seal. Use a fork to crimp the edges for extra security.

3- Bake the Empanadas:

• Arrange the empanadas on a baking sheet lined with parchment paper.
• Brush the top of each empanada with the beaten egg for a beautiful, golden finish.
• Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

4- Serve and Enjoy:

• Serve the empanadas warm, ideally paired with a glass of Mendoza’s finest Malbec wine.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories per Serving: 280
Proteins per Serving: 12g
Fats per Serving: 15g
Carbohydrates per Serving: 25g
Equipment:

• Calphalon non-stick skillet
• Breville oven
• Baking sheet
• Parchment paper

Cooking Tips

• For an extra layer of flavor, add a bit of diced green chili to the filling.
• Ensure the filling is cool before assembling to prevent soggy empanadas.

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Mendocinan Empanadas

Posted by Waivio guest: @waivio_hivecooking