This recipe satisfies all of your street food cravings: savory, slightly sweet, crispy fried crust, tangy sauce. Pocket foods like this are the original street food. I have made versions of empanadas for years but I love how the strong flavors of the lamb are balanced by the tanginess of the chimichurri sauce. The base is the traditional Argentinian combo of meat, olives, onions, and tomatoes. I traded out the standard beef for more flavorful lamb and added more sweet spices and acid balance with balsamic.
This recipe makes big empanadas - a meals worth easily.
The crust - courtesy of my husband - is a really good balance between a flaky puff pastry and a calzone dough. —meganvt01
10 - 12
extra virgin olive oil
medium sweet onion, diced
cloves garlic, minced
crushed red pepper flakes
green olives, pitted and chopped
1 1/2 teaspoons
large beefsteak tomatoes, chopped, seeds and juice retained
hard boiled eggs - thinly sliced
1 1/2 teaspoons
all purpose flour
sticks unsalted butter, cut into cubes, chilled
Heat olive oil over medium heat. Add onions and cook until translucent - 8 minutes.
Add lamb and cook through, breaking up with the back of a fork - 5 minutes.
Add garlic and red pepper flakes. saute 1 minute.
Add raisins, olives, cumin, cinnamon, and oregano. Saute 1 minute.
Add tomatoes and balsamic vinegar. Lower to medium low and cook for 15 - 20 minutes until the tomatoes are cooked down but there is still plenty of liquid. Season with salt and pepper. Set the filling aside to cool.
For the dough - mix together the dry ingredients (flour, salt, sugar). In a separate bowl, mix together egg, vinegar, and water.
Place the butter cubes into the dry ingredients, blending in the butter with your fingers until it forms a coarse meal. Add all but 2 tablespoons of the wet ingredients to the dry. Mix together and add the final 2 tablespoons if the dough is still dry.
On a floured surface, lightly knead the dough for 1 minute to incorporate all the ingredients. Form the dough into a disc, wrap in plastic wrap and place in the refrigerator for 1 hour at least.
Divide the dough into 12 pieces. Roll the pieces into a ball and use a rolling pin to roll the pieces out into a circle 4-5 inches wide.
Place one circle of dough on a floured surface, fill with approximately 1/4 cup filling on one half of the circle, leaving a 1/2 inch border. Lay a slice of egg in the center on top of the filling. Fold over the other half of the circle and tightly crimp the edges. Repeat with the remaining circles of dough.
In a skillet, heat 1/2 inch of peanut oil. Lightly fry each formed empanada - about 1 to 2 minutes per side. Serve with chimichurri sauce.
Blend all ingredients together in a food processor, serve.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.