11.14 – Argentina Night, Part 1

I spent half of October exploring Argentina.  Along with the hiking and tango, I managed to fit in an unofficial asado class on an island in the Beagle Channel, and a more formal asado class in a beautiful backyard in Buenos Aires.

Back home in NYC, it is of course time to try and recreate the amazing steaks and empanadas I inhaled across Patagonia.

Left: Empanadas from class in BA, Right: Empanadas at home

Empanada Dough
2 cups fine cake flour
1/2 cup lard (not veg shortening), melted
1 cup hot water with 1 tsp salt dissolved, cooled to room temperature

In a food processor, or a large bowl, combine flour and lard.  Add in water until the dough is just moist enough to hold together, but not sticky.  Let rest for a 1/2 hour.

Shape dough into even balls about 1 tbsp big.  You should get about 24 out of a batch.

Roll each ball into a circle about 5″ in diameter.  Dough should be nice and thin.  Fill dough with about 2 tbsps filling (recipes to follow) and seal in a half moon shape using a little water.  Crimp edges and place on a cookie sheet.  Bake on broil for 10 minutes, or until golden brown.  Do not bake more than one sheet of 12 at a time to avoid lowering the oven’s temperature.

Empanadas de Carne (Beef)
1 lb group beef
1 pound white onions, finely chopped
1 tbsp butter + 1 tbsp corn oil
1 tsp sweet paprika
1 tsp hot paprika
1 tsp cumin
red pepper flakes

2 eggs, hard boiled
2 green onions diced
5 green olives diced (or more to taste)
1/4 cup raisins

In a skillet saute onions in butter and oil a few minutes until translucent.  Add beef and brown.  Add spices and a little water, and let meat cook down for 5 minutes.

Let cool completely.  It is best to make this a day ahead and refrigerate.

Before stuffing mix in egg, onion, and olives, and add salt/pepper to taste.

Empanadas de Humitas (Corn)
1 cup (about 3 ears) corn kernels
1 white onion, minced
1 bell pepper, minced
1 tbsp butter + onion tbsp corn oil
1/2 cup milk
1 tsp sugar
Salt/Pepper to taste
Red pepper flakes
1 tsp flour

In a skillet, saute onion and pepper in butter and oil a few minutes until translucent.  Add all other ingredients (except flour) and cook for at least 10 minutes, stirring to avoid scorching the milk.

Once all ingredients are soft, sprinkle in flour and stir until thickened. Allow filling to completely cool before stuffing.  Again – it’s best to make this the night before.

~Look for meat, chimichuri, and salsa criolla in the next installment~

Sara made me so proud – with 4 helpings of empanadas and extra chimichuri.


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