I'm just gonna say we FREAKING LOVE empanadas!
Any time we go to a new city, I check to see if there is any restaurants in the area that have been featured on Diners, Drive Ins and Dives. When we were last in Miami, we ate at Milly’s Empanada Factory, a diner that had been on Triple D. It was my first taste of empanadas, and I was hooked! Here is an Argentine Style Empanada Recipe with a Galley of the Sun twist!
Argentine Empanadas
Ingredients (yields about 4 dozen):
1.5 pounds of 85/15 Ground Beef (Of course I used aged ground beef!)
1 pound of White Onions
6 Green onions
3 cloves garlic
½ Red bell pepper (8 oz)
2.5 T Beef Tallow (Butter, margarine or vegetable oil can be used instead)
Pinch of Sugar
1 t of Oregano
½ t of Cumin
½ t of Red Chili Pepper
1 T Sweet Paprika
1 t of Salt
24 green olives (diced)
2 hard boiled eggs (optional)
Raisins (optional)
Oil or Shortening for frying
Chimichurri Sauce
For the chimichurri sauce:
3 cups flat-leaf parsley
6 garlic cloves
1 1/2 t fresh oregano leaves
1/4 cup distilled white vinegar
2 t kosher salt
3/4 cup extra-virgin olive oil
1 bay leaf
Directions:
1. In a large saute pan on medium heat, add tallow.
2. When tallow is hot add onions and garlic. Stir until softened.
3. Add the scallions (white part only) and red bell pepper. Stir for 2 minutes.
4. Add the ground beef and break into smaller pieces. Stir until browned.
5. Add green parts of the green onions, olives, paprika, and cumin. Stir for 2 minutes.
6. Add salt and pepper to taste. Combine one last time and turn off heat.
7. When the filling is cooled, transfer to a container, cover, and refrigerate for at least 2 hours (overnight is even better).
8. Get a small bowl of water and place it next to your prep station.
9. Sprinkle a small amount of corn meal onto your cutting board.
10. Use Goya brand empanada shells, place a spoonful of filling in the center of the wrapper.
11. Moisten the top half of the round with a little bit of water. Fold the bottom half until the edges meet. Press down with your fingers to seal.
12. To seal the fillings in so they don’t pop out you can use a fork to press down on the edges or the “repulgue” technique for that pretty braid pattern. To do that, using your finger tips, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat until you get to the end. Watch the video to help. Place the empanadas on a parchment-lined baking sheet.
13. Place the empanadas 2-3 at a time (depends on size of fryer) into deep fryer. Fry until golden brown (about 5 minutes). Place cooked empanadas on wire rack to cool until ready to plate.
14. Serve with the chimichurri sauce and ENJOY!
Equipment used:
Ninja® Foodi™ Smart XL 6-in-1 Indoor Grill with 4-Quart Air Fry and Smart Cook System https://amzn.to/4g9eqbz
Presto CoolDaddy Deluxe Deep Fryer (Since this video, it has sadly passed away…)
T-fal 3.5L Stainless Steel Deep Fryer with Basket, 1700W, Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts (This is what we use now)
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