Check out the places where this special food is still popular and widely-enjoyed today.

Spain

As the birthplace of the empanada, it’s no surprise that Spain is still a popular place to enjoy empanadas. This food enjoys hundreds of regional variants, from seafood empanadas in the country’s north to a vegetarian “pisto” option with sauteed veggies in Castilla.

Argentina

Argentina is absolutely in love with empanadas, which are typically oven-baked until golden brown. These treats are often served during the Easter and Lent periods of the year when they are filled with ingredients such as tuna.

Philippines

That’s right: you can find empanadas in Asia too! The Philippines, which was once ruled by Spain, continues the empanada tradition even now as a geographic anomaly. The Filipino version is commonly deep-fried and contains ingredients such as ground meat, potatoes, and vegetables.

The post These Countries Go Crazy for Empanadas appeared first on falafelandcaviar.com.

Ingredients

For the dough

• 1 1/2 teaspoon fine sea salt
• 4 oz lard or butter
• 750 g all-purpose flour

For the filling

• 1 cup diced onion
• 4 garlic cloves mashed to a paste
• 1 lb beef chuck, cut into 1/8-inch dice
• 1 cup diced onion
• 2 teaspoons chopped thyme
• 1 tablespoon paprika
• 1/4 cup chopped pitted green olives
• 1 tablespoon tomato paste
• large pinch cayenne
• lard or olive oil
• 1/2 pound potatoes, peeled and diced
• 2 teaspoons chopped marjoram
• 1/2 cup chopped scallions
• 2 sliced hard-cooked eggs
• 2 oz diced chorizo
• beef or chicken broth
• salt and pepper

Instructions

Mix 4 oz lard, 2 cups boiling water and 1 1/2 teaspoons salt. Mix everything together.

Start adding the flour slowly and knead it for 1 to 2 minutes. Leave the dough in the fridge for 1 hour.

In the meantime season the beef with salt and pepper.

Get a skillet and add 3 tablespoons lard. When it’s hot, include the beef and cook it for 5 minutes.

Next, add the chorizo and onions and cook for 10 more minutes. Pour in the marjoram, potatoes, thyme, garlic, salt, and pepper. Cook for 2 more minutes before you add the pimenton, tomato paste, a cup of broth, and cayenne.

Wait for the mixture to simmer and cook for 10 minutes. Include the scallions and you can set the filling aside.

To make the beef empanadas get 1-oz pieces from the dough and roll them into 4 1/2-inch circles.

Add 2 tablespoons of filling in each one then cover the dough by pressing the edges.

Set the oven to 375 F degrees and bake for 10 to 15 minutes.

The post Argentine Beef Empanadas Are Super-Tasty appeared first on falafelandcaviar.com.

Check out the places where this special food is still popular and widely-enjoyed today.

Spain

As the birthplace of the empanada, it’s no surprise that Spain is still a popular place to enjoy empanadas. This food enjoys hundreds of regional variants, from seafood empanadas in the country’s north to a vegetarian “pisto” option with sauteed veggies in Castilla.

Argentina

Argentina is absolutely in love with empanadas, which are typically oven-baked until golden brown. These treats are often served during the Easter and Lent periods of the year when they are filled with ingredients such as tuna.

Philippines

That’s right: you can find empanadas in Asia too! The Philippines, which was once ruled by Spain, continues the empanada tradition even now as a geographic anomaly. The Filipino version is commonly deep-fried and contains ingredients such as ground meat, potatoes, and vegetables.

The post These Countries Go Crazy for Empanadas appeared first on falafelandcaviar.com.

Ingredients

For the dough

• 1 1/2 teaspoon fine sea salt
• 4 oz lard or butter
• 750 g all-purpose flour

For the filling

• 1 cup diced onion
• 4 garlic cloves mashed to a paste
• 1 lb beef chuck, cut into 1/8-inch dice
• 1 cup diced onion
• 2 teaspoons chopped thyme
• 1 tablespoon paprika
• 1/4 cup chopped pitted green olives
• 1 tablespoon tomato paste
• large pinch cayenne
• lard or olive oil
• 1/2 pound potatoes, peeled and diced
• 2 teaspoons chopped marjoram
• 1/2 cup chopped scallions
• 2 sliced hard-cooked eggs
• 2 oz diced chorizo
• beef or chicken broth
• salt and pepper

Instructions

Mix 4 oz lard, 2 cups boiling water and 1 1/2 teaspoons salt. Mix everything together.

Start adding the flour slowly and knead it for 1 to 2 minutes. Leave the dough in the fridge for 1 hour.

In the meantime season the beef with salt and pepper.

Get a skillet and add 3 tablespoons lard. When it’s hot, include the beef and cook it for 5 minutes.

Next, add the chorizo and onions and cook for 10 more minutes. Pour in the marjoram, potatoes, thyme, garlic, salt, and pepper. Cook for 2 more minutes before you add the pimenton, tomato paste, a cup of broth, and cayenne.

Wait for the mixture to simmer and cook for 10 minutes. Include the scallions and you can set the filling aside.

To make the beef empanadas get 1-oz pieces from the dough and roll them into 4 1/2-inch circles.

Add 2 tablespoons of filling in each one then cover the dough by pressing the edges.

Set the oven to 375 F degrees and bake for 10 to 15 minutes.

The post Argentine Beef Empanadas Are Super-Tasty appeared first on falafelandcaviar.com.