The table of empanadas It is one of the easiest and most useful recipes that exists, to have on hand and fill with the vegetables or meat that you like. The truth is that this prescription travels all over the world, although it is originally from South America. In Argentina, the empanadas cut with the knife, meat with onion, olives are very famous and in certain regions they have potatoes, raisins and other peculiarities that each territory represents. Each country has its own recipe, which highlights local products and highlights the virtues of its geography.
The empanadas it can be done whatever you want! There are empanadas of: cheese, vegetables, ground meat, blood sausage, shrimp, cheese, ham, corn or corn, onion, you can even make the empanada with textured soy! They are a true delight, below we share all the details to solve this preparation.
Ingredients for the dough:
- 500 grams of flour
- ½ cup of water
- 1 pinch of salt
- 100 grams of beef fat or lard
We take a pot, put the water and salt, also the fat, when it is melted we let it cool.
We place the flour, we make a hole, we place the fat and water, we join the ingredients. We make the bun and let it rest in the fridge for half an hour. Later we stretch the dough and cut in the shape of a circle. Then we fill
Ingredients for the stuffing
- 2 onions
- 200 grams of mushrooms cut into quarters
- 150 grams of fresh cheese
- 100 grams of Parmesan cheese
We wash the vegetables, cut the onion into julienne strips and mushrooms into quarters. We prepare a frying pan with butter and brown the onion, then add the mushrooms and let everything cook for about 5 minutes, so that it is barely browned. We reserve and when the vegetables are cold we add the cheese cubes and the Parmesan cheese.
We take a spoon, place the filling and close the empanadas, if you need you can put a little water on the edges to make it stick.
Once you have all the empanadas ready, we grease some tray, preheat the oven to 180 degrees C and cook for 10 minutes or until the dough is golden.
So that the empanadas with cheese do not explode, it is better when the plate is placed with the empanadas arranged, give it cold from the freezer for an hour before cooking, then in the oven and that’s it!
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