Friday, May 22, 2009

Empanadas Cordobesas

This is a family favorite of my husband, and now one of my favorites. The recipe comes from my mother-in-law and is named for the region in Argentina where she grew up. Each region has it's own recipe. Last year she gave me a tutorial on how to make them which was pretty cool. We finally decided to be brave and try it on our own. The only problem we had was finding the empanada discs, which literally don't exist in our town, apparently Goya doesn't deliver this far north. So, we made homemade dough, but I won't include that recipe here, but post a comment if you want it and I'll be happy to share it. I figure most people don't live so far out of the way as we do (but not for long, we're moving the the big city in a few weeks :)

Empanadas Cordobesas (this is the full recipe, but we halved it for just the two of us with plenty of left-overs)

2 package Goya empanada discs (frozen food section) defrosted and cover until ready to use
2 lbs. ground beef
1 large potato, chopped very finely chopped (raisin size)
1 large tomato, chopped
1/2 to 1 small onion, chopped
1/2 package pinenton dulce or 1 tablespoon paprika
1 teaspoon cumin
1 beef bullion cube
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon sugar
1/2 to 3/4 cup raisins
2 boiled eggs, chopped
green olives without pit

Brown meat with onions, drain fat. Put 2 tbs oil in pan with meat. Turn down heat. Add tomato and potato. Simmer 5-10 minutes. Pour 1/4 to 1/2 cup water and add bullion cube. Stir to dissolve. Add salt, pimenton/paprika, cumin, sugar and raisins. Simmer covered 1 hour. (don't dry out-if you want juicier add more water or another small tomato). Cool mixture.

Flour table or surface. Stretch disc slightly. Place 1 1/2 to 2 tablespoons filling in center of disc. Add 1/4 teaspoon boiled egg and 1 olive. Lightly brush edges with water and fold disc, overlapping small folds ("repulgue"). Don't over stuff!

Fry in hot oil (375-400 degrees). Cook until golden brown. Drain on paper towel.

You can freeze extras and heat up in the oven (350 degrees 15 minutes).

I would love to try baking the empanadas, but my husband flatly refuses, that's not how mom does it :) I guess you just gotta live a little every now and then.


G. Lubniewski said...

They look as good as my wife's! How did they taste?


Lubniewski said...

They tasted so yummy! Ian says the meat mixture was spot-on, even with using paprika instead of pimenton. The dough tasted fine, but the thickness caused issues with cooking too fast or too slow. Of course, it could never taste as good as when you wife makes them. But, we try :)

Cecilia said...

wow...awesome empanadas. They are better looking than mine. I am sure they taste great.