Homemade Argentinean meat patties

Since I've been in Buenos Aires for 4 months, I've been crazy about the homemade argentinian meat empanadillas. 

I remember they had some stores where they made them with all kinds of fillings and I couldn't stop trying them all.

Today, however, I bring you the classic one filled with meat, which although it is laborious to make, it is not difficult at all and making the homemade dough ”makes all the difference”, besides being much healthier than the dough sold ready-made, which usually contains hydrogenated fats. Besides, it is much healthier than the doughs sold ready-made, which usually contain hydrogenated fats.

Let's get to work with these homemade argentinian meat empanadillas.  !

INGREDIENTS:

*Filling:

• 700 gr. minced meat
• 4 onions
• 3 teaspoons cumin
• 2 eggs
• 100 gr pitted black olives
• Virgin olive oil
• 1 teaspoon salt and pinch of pepper

*Mhandle :

• 1/2 kg of strong flour
• 150 ml. of water
• 20 ml of milk
• 100 gr. butter (at room temperature)
• 2 eggs
• 1 teaspoon salt
• 30 ml of extra virgin olive oil (aove)

RECIPE ELABORATION STEP BY STEP:

Dough for homemade Argentinean meat empanadillas:

1. Make sure the butter is soft, if not, put it in the microwave at low power and temper it (be careful, it can explode if you leave it at high power or for too long).
2. In a bowl pour the flour and salt and make a well in the center. Add the butter and the egg in the hollow and start stirring with your hand little by little, pouring the flour in the center until everything is well mixed.
3. Then add the milk and oil and continue mixing. A Then add the water and mix again until you get a homogeneous dough and a ball that you can hold with your hands.
4.  Sprinkle a little flour on the well cleaned worktop and start kneading until you get a smooth, elastic dough without any lumps.
5. Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.
6. Before starting to work with it, you have to take it out of the refrigerator and leave it for 15 minutes so that it is not so cold and can be handled better.
7. Flour the work surface again to roll it out. Divide the dough in two and start rolling it out with a rolling pin. If you see that the dough sticks to the work surface or the rolling pin, add a little flour. Roll out the dough to a thickness of about 2 mm.
8. Finally, with a 10 cm diameter cooking ring, start cutting the dough. With the leftover dough, make a ball with your hands and repeat the operation.

Meat stuffing:

1. While the dough is resting in the refrigerator, make the filling.
2. First chop the onion and put it in a frying pan with a little olive oil, about 5 tablespoons, and half a teaspoon of salt. Poach over medium heat for 7 minutes.
3. Meanwhile, chop the olives and set aside. Boil two eggs, cool, remove the shells, chop and set aside.
4. Add the seasoned meat to the pan, along with the onion and cumin. Stir everything well until all the onion is well distributed among the meat. Cook uncovered for about 20 minutes, stirring from time to time, what we want is that the stuffing is dry, that is to say, that all the water that the onion or meat can release evaporates.
5. Incorporate the eggs and olives and let the meat cool a little before filling the empanadas, so that the dough does not soften.

Filling for homemade Argentinean meat empanadas:

1. On a baking tray by a sheet of baking paper and on top of the dough circles and start putting a spoonful of meat filling in the center.
2.  Then you have to close it in half and make the fold to seal it, which you can do in the Spanish way, closing it with a fork, that is to say, pressing lightly on the edges, or you can take it with your hand and pinch it. With the thumb and forefinger I pinch the edge starting at one end, and when I pinch I turn the wrist a little to make the shape, and so on continuously until I reach the other end.
3. Brush the pasties with beaten egg,
4. Preheat the oven to 180ºC. and bake for 20 minutes or until golden brown.

Recently, these homemade argentinian meat empanadillas, you can eat a dozen of them.

I remind you that on my instagram @cocinayviajes ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope. In addition to some recommendations on products, restaurants, getaways, family plans, and my healthy lifestyle.

Finally, if you want more recipe ideas or not to think about what to make each day, I encourage you to subscribe to my weekly menus by clicking here. rich, balanced and healthy.

With all my love, remember, stay at home and take advantage of doing a thousand things!

Mireia Alum