Empanadas (fried) – two fillings

Last Updated on August 12, 2024

Empanadas are popular mainly in Portugal, Mexico, Spain and Brazil. These are wheat flour patties filled with a variety of fillings, from the popular meat to cheese or even fish. They are either fried in hot oil or can also be baked in the oven.

Ingredients:

For the dough: 500 g of flour 200 gbutter (Hery) 1/2 bag of baking powder 2-3 tablespoons of cold water 2 pieces of egg

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salt For the minced meat filling: 500 g of ground meat (a mixture of pork and beef) 2 pcs hard boiled eggs 2 pcs medium onion 2 pcs garlic cloves 1/2 can pickled tomatoes (crushed) fresh herbs: oregano, basil, parsley… pepper salt For the tuna filling: 1 can of tuna in oil 1/2 can of pickled tomatoes (crushed) 1/2 cup shredded parmesan 2 pcs garlic cloves Other: frying oil (larger amount)

Procedure:

Place the flour in a larger bowl, add half a bag of baking powder and two pinches of salt, mix. Next, beat 2 eggs into the bowl and add the cubed cold fat. Sprinkle everything with a few tablespoons of cold water, work out a firm dough and let it rest for 1 hour in the fridge, wrapped in a microtene bag.

While the dough is resting in the fridge, prepare some filling, for example, according to the recipes below.

From the rested dough on a floured work surface, roll out a sheet about 3 mm thick and cut out rounds using a cookie cutter, wider glass or larger mug. Use a spoon to place the filling in the centre of each. Fold the rounds over to make a crescent-shaped bag, press the edges together or you can knot them, but then you need to cut slightly larger rounds to leave enough room for the knitted edges.

Fry the rounds in more hot oil until golden brown. Let the finished ones drain from the oil on a paper towel. Serve both hot and cold.

Meat filling preparation:

Fry the onion in a pan in a little oil, add the meat, stir, season with salt and pepper, sauté, stir, after a while add the crushed tomatoes and the brine, crushed garlic cloves, continue to stir, simmer for 15 minutes. Finally, carefully incorporate the chopped herbs and finely diced eggs into the mixture. Remove from the heat and allow to cool.

Prepare the tuna filling:

Place the can of tuna and half a can of crushed tomatoes in a large bowl with the brine. Add the crushed garlic cloves and grated Parmesan cheese, mix everything together and you’re done.