Dish
Empanadas de Santa Rita
Empanadas de Santa Rita are made by preparing a filling of ground beef, onions, and spices. The filling is then placed in a pastry crust and baked until golden brown. The pastry crust is made with flour, water, and sometimes lard. Empanadas de Santa Rita can be served hot or cold and are often accompanied by chimichurri sauce.
Origins and history
Empanadas de Santa Rita have been a staple in Argentinean cuisine for centuries. They are believed to have originated in Spain and were brought to Argentina during the colonial period. Today, they are a popular dish throughout South America.
Dietary considerations
Empanadas de Santa Rita are not suitable for those with gluten intolerance or wheat allergies.
Variations
Variations of empanadas de Santa Rita can include the addition of different types of meat or vegetables to the filling. Some recipes also call for the use of different herbs and spices.
Presentation and garnishing
Empanadas de Santa Rita can be presented as a whole pie or as individual portions. They are often garnished with fresh herbs or a sprinkle of paprika.
Tips & Tricks
When making the pastry crust, it is important to keep the dough chilled to prevent it from becoming too soft.
Side-dishes
Empanadas de Santa Rita can be served with a side of fresh vegetables or a salad.
Drink pairings
A glass of Argentinean wine or a cold beer pairs well with empanadas de Santa Rita.
Delicious Empanadas de Santa Rita recipes
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