Empanadas Mendocinas
User Reviews
5
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Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
323 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Argentinian
Empanadas Mendocinas
Description
The dough uses a combination of all-purpose flour, salt, lard, achiote oil, egg yolk, and warm milk to create a rich, tender base that is chilled before rolling. The filling combines ground beef with smoked paprika, chili seasoning, cumin, Mexican oregano, salt, raisins for subtle sweetness, and toasted chopped Marcona almonds for crunch. Onions are sautéed in lard until soft, then the meat mixture is cooked through, and chopped green onions are stirred in after cooling.
The empanadas are formed by rolling the dough into discs, filling with the cooled meat mixture, then sealing with beaten egg whites. An egg white wash is brushed over each before baking, which promotes browning and sheen. The resulting empanadas have a flaky, flavorful dough encasing a savory, slightly sweet, and spiced filling with textural contrast from the almonds and raisins.
These empanadas showcase the distinct regional preparation from Mendoza, with the use of achiote oil for color and the unique blend of spices in the picadillo. They can be served warm and are well suited for parties, snacks, or lunch.
Practical tips include using substitutes for lard if preferred, preparation of achiote oil for coloring, and alternatives for almonds if unavailable. Egg whites play a key role in sealing and finishing the empanadas.
Ingredients
Empanada Dough
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 cup ard (See Note 1)
- 2 tbsp achiote oil (See Note 2)
- 1 egg save egg white for later. (See Note 3, yolk
- 3/4 cup milk warm
Empanada Filling
- 2 onion diced, about 3 cups, white
- 1/4 cup lard or butter
- 1 lb ground beef
- 2 tbsp smoked paprika
- 2 tbsp chili seasoning
- 1 tbsp cumin ground
- 1 tbsp dried oregano Mexican
- 1 tbsp kosher alt
- 1/4 cup raisins
- 1/2 cup marcona almond coarsely chopped (See Note 4
- 1 green onion finely chopped, bunch
- 1 egg white
Instructions
Empanada Dough: In bowl by hand or in food processor.
- Mix the flour and salt in a bowl until well combined. Add the lard, achiote oil (optional, See Note 1) and blend well with hands or pastry blender.
- Add the egg yolk and the milk in small amounts, blend by hand or pulse until small dough clumps start to form.
- Form the dough into 2 flattened discs, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.
Empanada Assembly
- Combine the ground beef, paprika, chili powder, cumin, Mexican oregano, raisins, chopped almonds, salt and pepper in a large bowl, mix all the ingredients together, set aside.
- Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
- Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
- Let the meat mixture (picadillo) cool down, and then mix in the chopped green onions. Set aside. Whisk together the 2 egg whites and set aside. Save egg yolk for other use.
- On a lightly floured surface roll out the dough into a thin sheet (1/8-inch thickness) and cut out round disc shapes for empanadas (use 4-6" round molds or a small bowl/plate, depending on how large you want them to be).
- Add 3-4 tablespoons of the meat mixture to the center of each dough round. Brush the edges of the empanada dough circle with the whisked egg whites to seal the empanada.
- Fold the empanada discs over the meat and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, or use a fork to press down and finish sealing the empanadas.
- Allow the empanadas to rest and firm up in the refrigerator for about 30 minutes or until ready to bake. Preheat oven to 400°F.
- Brush the tops of the empanadas with the remaining egg whites. Bake empanadas for about 25 minutes and serve warm with a salsa or chimichurri sauce.
Notes
- If lard is unavailable or undesired, you may substitute with butter or vegetable shortening like Crisco in the dough and filling preparation.
- To create achiote oil, warm vegetable oil with annatto seeds for 2 minutes, steep 5 minutes, then strain out seeds; use this oil to color the dough.
- Reserve the egg yolk for other uses; egg whites are needed to seal and brush the empanadas for a golden finish.
- If Marcona almonds are unavailable, roasted almonds chopped coarsely can be used as a substitute in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 24.1g | 8% |
| Protein | 9.7g | 19% |
| Fat | 21.1g | 32% |
| Saturated Fat | 7.3g | 37% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 9.6g | 48% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 54.1mg | 18% |
| Sodium | 509.2mg | 21% |
| Fiber | 2.2g | 9% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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