Meat empanada is a recipe of uncertain origin. In some countries, such as Cuba or Argentina, they have a long tradition and many variants. For example, in Cuba it is usually filled with seasoned meat. In Argentina, on the other hand, the dough is made based on wheat flour and butter, with fillings depending on the region. However, the most typical ones have beef or chicken.
Our recipe mixes different textures and types of meat, to give a truly surprising and powerful flavor: therefore, we will mix pork, beef and chorizo. The dough, on the other hand, to maintain the sponginess and softness of traditional empanadas, we will make it with fresh pasta flour and olive oil. Let's get started!
RECIPE TO MAKE A MEAT PIE
Ingredients (1 empanada 20 cm diameter):
For the mass:
- 200 g fresh pasta flour
- 1/2 teaspoon baking powder (Royal type)
- 40 ml olive oil
- 115 ml of water
- 1 level teaspoon of salt
For the filling:
- 1 onion
- 2 cloves of garlic
- 150 g minced pork
- 150 g minced beef
- 40 g chorizo
- 300 g hanging tomatoes
- salt
- 1 pinch of sugar (optional to reduce the acidity of the tomato)
- pepper
- oregano
Besides:
Preparation (90 minutes approx.):
For the mass:
1. Mix all the ingredients in a container and knead until you obtain a smooth and homogeneous ball.
2. Cover with plastic wrap and reserve.
For the filling:
3. Chop the onion and garlic and sauté over low heat.
4. Add the two types of meat and fry. Add the finely chopped chorizo and let it release the fat. Add ground pepper and oregano.
5. Grate the tomatoes and add the pulp to the pan. Add salt and a pinch of sugar and let it cook. Reserve once it is ready.
The filling should be creamy but without liquid.
6. Turn on the oven at 200ºC.
7. Divide the dough into 2 equal parts and roll them out on a floured surface until they have a diameter of about 22-23 cm.
8. Place a disk of dough on a baking tray covered with baking paper and pour the filling into the center. Spread the filling carefully, leaving the edges free.
9. Place the other disk of dough on top. Seal the edges and roll towards the inside of the empanada.
10. Make some holes in the surface to prevent the empanada from breaking during cooking.
11. Brush the empanada with beaten egg and bake for about 30 minutes or until golden.
Enjoy!
