Empanadas are a street food served throughout the world. They are simply a variety of fillings wrapped in a simple dough mixture and baked or deep fried, and they differ in ingredients from culture to culture. In this recipe, we use a corned beef filling which is amazingly delicious. Corned beef empanadas can be served as part of a meal or just a snack. Try them and let us know what you think.
There are a few variations and tips to the recipe. First, you can use any brand of corned beef. I use a brand from Argentina, but any brand will suffice. The corned beef comes in a can and is relatively inexpensive. Try and use a fairly good quality corned beef though as it will have a great effect on the recipe.
In terms of the spices, you can use as much or as little as you like. For example, if you are a garlic lover, add more. If you are not, add less. Other spices can be used too, so do not be afraid to add some of your favorite spices to the recipe. You can add a few vegetables of your choice, such as corn or peas, if you wish.
It must be strongly stressed that the butter must be cold and the water ice cold. If they are not, the dough will not come together properly.
The wonderful thing about dough recipe for the empanadas is that it can be repeated for any type of filling you choose. It can also be made up in large batches and frozen for use later.
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- For the Filling:
- 1 240 gram can of corned beef
- 1 medium potato, diced
- 1 small onion, diced
- 3 cloves of garlic, diced
- For the Dough:
- 2 cups of flour
- 2 tbsp of sugar
- 1 stick of cold butter, diced
- 8 tbsp. of ice cold water
- Pinch of salt
- For the Egg Wash:
- 1 beaten egg mixed with 2 tbsp of milk
- Add some oil to a preheated pan. Put the onion and garlic in and sauté them for a minute or two until fragrant.
- Place the corned beef in, season it with salt, and break it up. Stir and fry for a few minutes until the corned beef is heated through. Set the mixture aside and allow it to cool completely.
- Add the flour, sugar, and salt to a mixing bowl and whisk until well combined. Put the butter in and mix, using your hands or two forks, until a crumbly mixture forms. Pour the water in and continue to mix until a dough forms. Knead it for a few minutes and form it into a disk.
- Place the disk on a piece of cling wrap and refrigerate it for about 30 minutes.
- Preheat your oven to 325 degrees F or 160 degrees C.
- Remove the dough from the cling wrap and place it on a floured surface. Roll it out until it’s about 1/8 to ¼ inch thick.
- Using a small round bowl or an object about 6 or 8 inches in diameter, cut out round circles. You may have to reroll the dough 2 or 3 times and cut it again. The mixture will yield about 8 empanadas.
- Spoon some of the mixture onto one side of the dough circles so it comes about ½ inch from the edge. Fold the other half over it and pinch it shut with the tip of a fork.
- Coat each empanada with the egg wash.
- Place in the oven for 40 to 45 minutes.
- Serve and enjoy your corned beef empanadas.