Argentinean Empanadas

Name: Argentinean Empanadas
Yield: makes 25 to 30 empanadas
Ingredients: 2 tablespoons olive oil; 1 large white onion, chopped; 2 garlic cloves, minced 1 1/2 pounds lean ground beef; 3 tablespoons paprika; 2 tablespoons ground cumin; 1 teaspoon kosher salt or to taste; 1/2 teaspoon ground black pepper or to taste; 2 tablespoons distilled white vinegar; 3/4 cup chopped Spanish green olives stuffed with pimientos; 3 hard-cooked egg whites, chopped; Vegetable oil, for frying or baking; All-purpose flour, for rolling; 25 to 30 store-bought empanada disks, defrosted; 25 to 30 1/2-inch cubes Manchego cheese

December 9, 2011

These are not the empanadas I grew up with, and until my Argentinean friend Lorena came over one day and made them with me, I would never have considered combining beef with olives and egg whites—but I took one taste and was hooked. Each bite offers an exciting combination of flavors and textures. The secret is that a little cube of Manchego, a Spanish sheep’s milk cheese, is nestled into the center of each empanada. When the empanadas are baked or fried, the cheese melts and adds a subtle creaminess, the source of which is elusive to anyone who didn’t see you put in the cheese. Empanada dough disks can be found in the frozen section of many grocery stores or Latin markets. They are made with regular shortening dough or puff pastry; either works beautifully for this recipe. These empanadas are amazing when deep-fried, but they’re also really delicious when simply baked; directions for both are below. Read more about deep-frying on page 37.

Recipe notes

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