Empanadas. Real recipe with photo Spanish, Argentine pies with chicken, tuna, beef, cheese, shrimp

Publication in the group: Flour products, what to cook from dough

Small pies, empanadas, are very popular in South and Central America. Each Latin American country has its own “real” recipe for such a delicacy. But everywhere it is prepared on chopped shortbread dough with meat, fish or sweet filling. These products turn out juicy, tender and extremely appetizing, which is confirmed by numerous photos.

General principles of cooking

Empanadas are usually made from minced dough, which is traditionally made by grinding flour and beef fat. But now this ingredient is replaced with butter, which only makes the dish even better. Eggs are also added to the dough, which makes it crispier and more tender.

Empanadas can be filled with a variety of fillings, preferably unsweetened ones. Classic pies with minced beef, products with chicken, vegetables, fish, ham and seafood are popular. They are prepared both in a frying pan and in the oven.

Empanados with chorizo and seafood with two sauces

egg, flour, butter (chilled), water, salt, chorizo, squid (rings), octopus, butter, hot pepper (ground), paprika (smoked), olives (chopped green), cumin (ground), oregano (finely chopped), green onion (finely chopped), pepper and salt, mango (green), cucumber, avocado, onion (red), cilantro, chili pepper, olive oil, lime juice, pepper, salt, tomatoes (pulp) , sweet pepper (small), garlic, onion, parsley (leaves), sea salt, olive oil, cuttlefish ink, black pepper, vinegar, bay leaf, egg

section: Empanadas

Classic recipe

Empanadas are traditionally prepared on shortcrust pastry and filled with ground beef with the addition of various spices and herbs.

These pies will be an excellent appetizer for a family lunch or dinner.

Ingredients

To prepare the classic dough for empanadas you will need the following set of products:

flour – 280 g;
butter – 110 g;
salt – 10 g;
egg – 1 pc.;
vinegar (9%) – 15 ml;
water – 80 ml.

You can make a traditional filling for pies from the following products:

minced beef – 450 g;
onion – 100 g;
butter – 50 g;
ground paprika – 1 tbsp. l.;
cumin and chili pepper – 0.5 tsp each;
garlic cloves – 4 pcs.;
eggs – 2 pcs.;
fresh green olives – 12 pcs.;
green onions – 20 g;
salt – 10 g.

Step-by-step cooking process

To prepare classic Latin American pies, you will need to follow these instructions:

First you need to knead the dough. To do this, mix the sifted flour with salt and combine with cold butter cut into pieces. It is advisable to grind the resulting mass with a blender until it has a homogeneous consistency. You can chop the ingredients with a knife, but in the process the butter will melt from the warmth of your hands, and the crumbs will not be very expressive.
In a separate bowl, you need to combine the egg with water and vinegar, and beat with a mixer for 1-2 minutes. After pouring the mixture into the flour crumbs, you need to quickly knead a homogeneous dough. You will need to roll it into a ball, cover it with cling film, and place it in the refrigerator for 1 hour.
For the filling, boil the eggs hard and cut them into cubes. The peeled onion should be finely chopped, and the garlic should be crushed with a press. The greens need to be washed and chopped, and the olives should be cut into pieces.
In a thick-walled frying pan, heat the butter and fry the onion pieces in it until soft. On medium flame it will take about 3-4 minutes.
You need to add minced beef, spices to the onion mass and, stirring occasionally, cook the ingredients until they change color.
The finished minced meat should be combined with eggs, olives and green onions. After adding salt to the filling, you need to mix it thoroughly.
When the time comes, you need to roll out the dough into a not too thin layer, and then cut out circles with a diameter of 10-12 cm in it. To do this, you can use a glass of a suitable size or a pastry ring. The remaining scraps must be kneaded again, rolled out and cut into circles.
Place 1 tbsp in the center of each piece. l. fillings. Beat the chicken egg with water (30 ml). You will need to grease the edges of the pies with the resulting mixture, and then roll them into large dumplings. It is better to press the molded edges of the empanadas along the entire length with a fork so that an attractive ornament appears on them.
Cover a baking sheet with parchment and place the pies on it. The products must be greased with the remaining beaten egg and placed in the oven, preheating it to 200 °C. You will need to bake the dish for 20-25 minutes.

You can serve empanadas immediately after cooking, but the cooled pies remain tasty, juicy and aromatic.

HOW TO COOK:

1. Finely chop the onion and pepper, sauté in fat or oil, add meat, and quickly fry over high heat.

2. As soon as the meat changes color, remove from heat, add spices, olives and a little beef broth.

3. Add salt and pepper, stir, cool and put in the refrigerator. The filling must be very well chilled!

4. Before baking, add chopped hard-boiled eggs to the filling.

Chicken filling

Spanish espanadas with cheese

Empanadas (the real recipe with a photo of the delicacy is described step by step) in Spain they like to cook with a filling of cheese and sun-dried tomatoes.

These pies are filling, tender and juicy, making them a great lunchtime snack idea.

Ingredients

To prepare the Spanish version of the dish you will need the following ingredients:

water – 200 ml;
vegetable oil – 45 ml;
flour – 200 g;
sun-dried tomatoes – 8-10 pcs.;
hard cheese – 200 g;
basil – 15 g;
salt, spices as desired.

Step-by-step cooking process

Prepare Spanish pies according to the following instructions:

In a small saucepan, combine water with vegetable oil and a pinch of salt. Having placed the container on a medium flame, you need to bring the liquid to a boil and immediately pour flour (25 g) into it, stirring the mass with a spatula.
Remove the mixture from the stove and quickly add a raw egg into it. The mixture should be stirred vigorously until it becomes homogeneous. Then you need to add the remaining flour to the ingredients and knead an elastic, elastic dough.
To make the filling, you need to grate the cheese and cut the sun-dried tomatoes into cubes. The greens will need to be washed, shaken off excess moisture and finely chopped. The components must be combined in a bowl with high sides and mixed thoroughly.
The dough should be divided into 6-7 equal parts. Each of them will need to be rolled out into a thin rounded layer with a diameter of 12-15 cm. Place 1.5-2 tbsp on the blanks. l. fillings, and then pinch their edges.
Place the product on a baking sheet greased with cooking oil and place it in the oven preheated to 180 °C. You will need to bake the pies for 15-27 minutes.

The delicacy can be served either hot or cold. You can decorate it with homemade sour cream and chopped herbs.

Argentine tuna cakes

Empanadas in Argentina are often prepared with tuna.

Such pies, created according to a traditional recipe, turn out to be truly tasty, filling and appetizing, as confirmed by numerous photos.

Ingredients

To create the dough for the Argentine delicacy, you will need to have the following products on hand:

wheat flour – 210 g;
corn flour – 100 g;
water – 150 ml;
cooking or pork fat – 50 g;
salt – 10 g;
baking powder – 2 g.

You can make the filling for Argentine pies from the following products:

canned tuna – 200 g;
eggs – 2 pcs.;
red onion – 1 pc.;
olives - 10 pcs.;
black and red pepper, dried basil, salt as desired.

And you will also need a chicken egg to grease the dough.

Step-by-step cooking process

Preparing an Argentinean dish will take about 90 minutes, and the process itself consists of the following steps:

Both types of flour need to be sifted and combined in a bowl with salt and baking powder. The fat should first be melted and the water for the dough should be boiled. It is necessary to gradually add fat into the flour mixture, and then hot water, kneading an elastic and plastic dough. You will need to roll it into a ball and cover it with cling film and let it stand for about 25-30 minutes.
During this time, you need to place the eggs in a pan of boiling water and boil for 5-6 minutes. Then they need to be cooled, peeled and mashed with a fork. After draining the brine from the tuna, cut the fish fillets into small pieces. Peeled onions and olives must be chopped into cubes. You need to combine the ingredients in a bowl and add salt and spices to them and mix thoroughly. To make the filling more juicy, you can pour 2-3 tbsp into it. l. tuna brine.
The present dough should be rolled out into a thin layer and circles with a diameter of 7-8 cm should be cut out of it. 1 tbsp should be placed in the center of each piece. l. filling and pinch the edges of the products.
Place the pies on a baking sheet lined with oiled parchment and brush with beaten egg. The delicacy will need to be placed in an oven preheated to 230°C. And you need to bake it for about 12-5 minutes.

Ready-made empanadas should be cooled, transferred to a serving plate and served with hot sauce or sour cream.

Mexican with chicken

Empanadas (the real recipe with photos is available to the novice housewife) with the addition of chicken are popular in Mexico.

And such a dish can be easily created at home in just 90 minutes.

Ingredients

You can make a Mexican version of the delicacy from the following products:

flour – 500 g;
beef fat – 200 g;
chicken breast – 500 g;
eggs – 2 pcs.;
onion – 100 g;
vegetable oil – 30 ml;
cumin, black and red pepper as desired, salt.

Step-by-step cooking process

To create a masterpiece of Mexican cuisine, just follow these instructions:

Rinse the chicken breast, place it in a saucepan and place over medium heat. After adding salt and spices, you need to boil the bird for 15 minutes. after boiling. During the process, it is advisable to remove the noise that appears. The finished chicken will need to be cooled and finely chopped. There is no need to throw out the remaining broth, as it will come in handy.
While the chicken is cooking, place the eggs in boiling water and cook for 5-6 minutes. Then they need to be cooled, shelled and grated.
The onion must be peeled and chopped into cubes. They should be poured into a frying pan with heated vegetable oil and fried until golden brown. On medium heat it will take 5-7 minutes.
To the fried onions you need to add boiled breast and a little broth. After adding salt and seasoning the mass, you need to simmer it over medium heat for about 5 minutes.
After removing the filling from the stove, you need to combine it with grated eggs and mix.
The sifted flour should be mixed with softened fat. You need to gradually pour cold water into the resulting mass, kneading an elastic and tight dough. It will need to be rolled into a rope and then cut into 30 equal parts. Each of them needs to be rolled out into a thin cake.
In the center of the blanks you need to put 1 tbsp. l. fillings. Next, you should tightly pinch the products around the edges, giving them the shape of dumplings.
Place future pies on a greased baking sheet and place in the oven, preheating it to 200 °C. It will take approximately 12-15 minutes to prepare the products.

It’s best to try chicken empanadas right away before they cool down. And the best side dish for them would be vegetable salad, sour cream or yogurt.

Regular pumpkin? No, Mexican!

In Central Mexico, the filling for enpanadas is made from Mexican pumpkin. By the way, today many gardeners grow Mexican varieties that have thick flesh and dense skin. This pumpkin seems to be made for long cooking – simmering in sugar syrup. No, the Mexican sweet does not taste like the Turkish pumpkin dessert “Turkish Pumpkin Dessert” due to the use of unique piloncillo sugar (read the note: “Sugar. Types of sugar”). The cinnamon, orange, and Mexican brown sugar add interesting flavor and color to the pumpkin and syrup. I talked about making a wonderful sugar pumpkin in a recipe with step-by-step photos - Calabaza en Tacha - Mexican candied pumpkin (Calabaza en Tacha)

With shrimps

The next Argentine dish is distinguished not only by its original seafood filling, but also by its especially tender dough cooked in beer.

A similar appetizer can be served for a festive feast, and it will take about 60 minutes to create.

Ingredients

To prepare seafood empanadas you will need the following ingredients:

flour – 300 g;
cooking fat – 150 g;
butter – 200 g;
egg – 1 pc.;
light beer – 200 ml;
turmeric – 0.5 tsp;
peeled shrimp – 200 g;
onion – 50 g;
soft cheese – 100 g;
white wine (dry) – 50 ml.

Step-by-step cooking process

To make a delicate seafood appetizer, just follow this algorithm:

The flour must be sifted and mixed with salt and turmeric. Softened butter and fat should be added to the resulting mixture. After mixing the mass until smooth, you need to combine it with beer and egg. The result should be a soft dough. It will need to be covered with film and left at room temperature.
Pour the peeled onion into a frying pan with heated vegetable oil and fry over medium heat until golden brown. You need to add shrimp and wine to the vegetable mixture. You need to simmer the filling until all the moisture has evaporated. Do not cover the pan with a lid during this process. The finished filling should be removed from the stove and cooled.
The dough must be rolled out into a thin layer and cut into circles with a diameter of 8-10 m. In each of them you need to put 1 tbsp. l. filling and grated cheese. After pinching the edges of the products, you need to place them on a baking sheet lined with parchment and brush with beaten yolk.
The delicacy must be placed in the oven, heated to 180 °C, and baked for 15-20 minutes.

Do we bake, fry or freeze?

Mexican pies are fried in huge amounts of hot oil or baked in ovens. Appetizing pastries are delicious fried and baked. They are best served warm, cooled to room temperature. We like them with meat fillings straight from the oven, piping hot. The products can be frozen, then they will become a lifesaver in an unexpected situation when unexpected guests arrive. If you want “something like that,” believe me, a Mexican hot pie is your salvation!

Chilean empanadas with beef

Empanadas (the real recipe with photos in the Chilean style are especially piquant and spicy) have an unusual taste thanks to the filling of chopped beef, eggs, olives and raisins.

Ingredients

You can make the filling for the Chilean version of the delicacy from the following ingredients:

boiled beef – 700 g;
meat broth – 200 ml;
flour – 50 g;
rendered lard – 80 g;
onion – 1 pc.;
raisins – 50 g;
virgin olives – 50 g;
boiled eggs – 2 pcs.;
sugar – 10 g;
cayenne pepper – 2 g;
salt, spices as desired.

Chilean Empanadas.
Recipe with beef For the dough for Chilean empanadas, you will need to separately prepare flour (1 kg), rendered lard (250 g), milk (150 ml) and eggs (2 pcs.).

Step-by-step cooking process

Preparation of the Chilean dish consists of the following steps:

The meat must be separated into fibers by hand and cut into small pieces. The eggs need to be peeled and mashed with a fork. Peeled onions and olives should be chopped into cubes.
After melting lard (40 g) in a frying pan, you need to put onions in it. It will take about 4-5 minutes to fry the mixture. and immediately remove it from the stove.
In a separate saucepan you need to heat the remaining lard and, stirring constantly, add flour and then broth. You will need to heat the mixture until it thickens. Next, you need to add meat pieces, chopped eggs and olives, raisins and fried onions into it. After adding salt, sugar and spices, mix the filling and remove it from the stove.
To make the dough, you need to combine the sifted flour with salt, melted lard and eggs. From the ingredients you need to knead an elastic dough, adding milk to it in the process.
The dough must be rolled out into a thin layer and cut out into circles with a diameter of 10-12 cm. You will need to place 1 tbsp in the center of each piece. l. fillings. Having pinched the edges of the products, place them on a greased baking sheet, grease them with a mixture of yolk and water, and place them in a preheated oven. Chilean pies should be baked at 180 °C for 25-30 minutes.

It is better to serve this delicacy with sour cream or natural yogurt, which can “put out” their sharpness.

Empanadas de Calabaza

Calabaza en Tacha is preparing for the Day of the Dead (Dia de Muertos). Sometimes mushrooms are added to the pumpkin filling, not captive-grown champignons, but wild ones. They collect mushrooms in the mountains, on the smoking slopes of the active volcano Popocatepetl in the Cordillera. In Nahuatl, "popoca" means "smoking" and "tepetl" means "hill."

...The fearless Popocatepetl from the Aztec tribe passionately loved the beautiful, gentle Iztaccihuatl. The beauty of the immaculate maiden was so strong that they chose her as a sacrifice to the gods - a bride. On the eve of the sacrifice, the brave Popocatepetl defeated the guards, giving freedom to his beloved. The lovers were planning to hide, but a poisoned arrow fired after them made their dreams unfulfilled. The young man took his sleeping bride to the endless meadows and prayed to the gods to leave them side by side forever. The gods made them volcanoes. Iztaccihuatl sleeps peacefully. The mighty Popocatepetl does not sleep, guards her eternal sleep, as long as no one encroaches on her beloved...

In this recipe, I will not describe in detail the recipe for preparing Calabasas en Tacha for the filling, follow the link, look at the recipe with a photo and read what I think is an interesting note.

Useful tips and tricks

When preparing delicacies, you should adhere to the following recommendations:

It is better to sift the flour for empanadas first. Then the products will turn out light and airy.
You need to knead the dough quickly, because the longer this process takes, the harder the pies become.
To make the edges of the products easier to fasten, it is advisable to grease them with an egg beaten with water.
The pies will turn out more appetizing if you brush them with yolk before baking.
Molded but raw products can be stored in the freezer. But to prevent them from sticking together during the process, they need to be frozen separately.

Empanadas are a high-calorie delicacy, so you should not overuse them, otherwise you may gain excess weight.

You can find out the nutritional value of some dish options from the table below:

Squirrels	Fats	Carbohydrates	Calories per 100 g
Classic empanadas	10	19	18	282
Option with cheese	11	13	26	261
Chicken pies	11	15	21	261

Fragrant empanadas, photos of which are given in the material, will be an excellent appetizer for a family or holiday feast. Even an inexperienced housewife can make them a real culinary masterpiece, because the recipes for such a delicacy are quite simple.