ARGENTINE EMPANADAS

The Mendoza empanadas are Argentinian empanadas that are baked and filled with minced beef, onion, paprika, ground chile, cumin, oregano, hard-boiled egg, and olives. This recipe is for making the classic Mendoza empanadas. The Mendoza area of Argentina is famous for its fine wines and is also home to Mendoza empanadas. 

Ground beef or minced beef can be used to make Mendoza empanadas; they differ from other Argentine empanadas in that they don't contain raisins, and smoked paprika is a crucial component in giving the picadillo its color and flavor. The recipe for Mendoza empanadas contains chopped hard-boiled egg pieces and olive slices, but you may eliminate them if you like. Some people prefer Mendoza empanadas without hard-boiled eggs and olives.

Ingredients 

Ingredients for the dough of Mendoza empanadas 

• 3 cups of flour 
• 1 egg yolk 
• ½ cup fat: you can use lard or butter 
• ¾ to 1 cup warm milk 
• ½ teaspoon salt 

Ingredients for the meat mince 

• 1 pound ground beef 
• 2 white onions diced, about 3 cups 
• ½ cup lard or butter 
• 2 tablespoons smoked paprika 
• 1-2 tablespoons chili powder or chili powder adjust to taste 
• 1 tablespoon finely chopped fresh oregano 
• ½ tablespoon ground cumin 
• 1 bunch of chives or chives finely chopped 
• 3 sliced ​​hard boiled eggs 
• ¼ cup sliced ​​green olives 
• Salt and pepper to taste 

To assemble the empanadas 

• 1 egg yolk and white separated

Preparation 

Preparation of the dough for Mendoza empanadas 

1. Salt and flour should be combined thoroughly in a food processor. Remix after adding the shortening or butter.
2. As little dough balls start to form, gradually add the milk and egg yolk. 
3. The dough should be divided into two disks and chilled for about 30 minutes.  
4. The dough should be thinly rolled out on a surface dusted with flour. 
5. The dough for the empanadas should be cut into disks using a circular mold, a plate, or a glass. Use the discs right away or keep them in the refrigerator until you're ready to put the empanadas together. 

Preparation of meat mincemeat and empanadas 

1. In a bowl, combine the ground beef, paprika, cumin, chili powder, salt, and pepper. 
2. Combine all ingredients, then chill until ready to use. 
3. In a large pan, melt the shortening or butter. Add the chopped white onion and salt. Cook for about 8 minutes, or until the onions are tender and translucent. 
4. Stirring regularly, add the ground beef mixture to the pan with the onion and cook over medium heat until the meat is done. 
5. Once the beef hash mixture has cooled, stir in the fresh oregano and chives. 
6. Each empanada disk should have a spoonful of the hash mixture in the center, followed by an egg slice and some olive slices.
7. Apply egg white to the discs of empanadas' edges. 
8. With your fingers, carefully fold the empanada discs, then close the edges. 
9. As a last step to seal the empanadas, you can use the edge of a fork. To make the repulgue, flip and fold the edges of the empanadas using your fingers. 
10. The egg yolk should be delicately brushed onto the empanadas' tops with a pastry brush so that they will bake with a golden gloss. 
11. The empanadas should be refrigerated to rest for 30 minutes or until baking time. 
12. Bake for 20 to 25 minutes, or until golden brown, in a 400°F oven. 
13. Adapt the cooking time to the size of your oven or the empanadas. Serve warm empanadas by themselves or with a tasty sauce.

If you don't have much time, you may use pre-made empanada lids or discs, but if you do, I highly suggest creating your own dough. It takes a little practice to prepare the empanadas, or more specifically, to assemble the empanadas and achieve a proper repulgue or fold on the edges that leaves them firmly sealed. 

After repulsing, they might be sealed with the fork tip as a final resort. Last but not least, I've discovered that giving the empanadas some time to rest in the fridge (at least 30 minutes or overnight) really helps them stay closed when baking.

As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.