Empanada Recipes

This is an overview of different kinds of empanadas from Argentina provinces, plus recipe details (guest written).

Empanadas can be of different kinds: fried, baked, spicy or mild. Their ingredients vary in accordance with the province in which they are made. They are all made with lard, white or green onions, and minced meat. Cordobesas (Cordoba): the empanadas consist of green peppers, red peppers, potatoes, olives, raisins, hard-boiled eggs and a bit of sugar. Sugar on top of the empanadas is a costume of indigenous people food preparation. Catamarqueñas (Catamarca): this kind of empanada is made  with potatoes, raisins, olives and garlic. Mendocinas (Mendoza): this variety of empanadas consists of hard-boiled eggs and olives. Salteñas (Salta): are made with potatoes, green onions, raisins, hard-boiled eggs and olives then. Sanjuaninas (San Juan): This variety is composed of meat and a great amount of onions. Tucumanas (Tucuman): a fried kind of empanadas that is made up of green and white onions, hard-boiled eggs and raisins. Santiagueñas (Santiago del Estero): they are made with of hard-boiled eggs and raisins. If looking for a more juicy filling, add a tablespoon of vinegar as people from the north of Argentina do. Make sure you prepare the filling a day before the day you plan to make the empanadas for a better tasting and authentic empanada recipe.

Empanadas

Empanadas of Humita Recipe:
• 12 dough disks for empanadas for the purpose of being baked in the oven.
• 1 onion
• ½ chili
• 1 can of diced tomato
• 1 can of creamy corn
• salt
• pepper
• a pinch of sugar
• 1 egg

Arrange the dough disks over a floured counter. Chop the onion and while it is boiling in a saucepan, add tablespoons of water until it gets tender. Add the chopped chili, tomatoes, corn and let it cook until thick. Season to taste and let it cool off. Spread the filling over the dough, wet the dough border with whisked eggs and fold the dough in two, obtaining the empanada shape. A repulgue or pattern is made in the border to seal the two sides together. Brush the pastry with some beaten eggs. Arrange them in a baking tray and put them in a pre-heated oven. Bake until they are brown and share with friends or family.

This empanada recipe is provided courtesy of Teresita, who teaches traditional indigenous food preparation techniques in Buenos Aires - see the website www.try2cook.com for details of courses.

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