Crispy Empanadas with a South American Twist

Ingredients

While the original Chả giò is typically made with rice paper wrappers and filled with a mixture of ground pork, vegetables, and vermicelli noodles, this adapted recipe replaces the rice paper with a flaky pastry shell commonly used in South American empanadas. The filling also incorporates South American spices like cumin and paprika to infuse the dish with a distinct flavor profile. We alse have the original recipe for Chả giò, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the cumin, paprika, salt, and pepper. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter to cut out circles of dough.
7. 7.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef to reduce the fat content in the filling.
• Olive oil — Extra virgin olive oil can be used for a more pronounced flavor.
• Cumin and paprika — Adjust the amount of spices according to your taste preferences.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• Experiment with different fillings such as chicken, cheese, or vegetables to cater to different dietary preferences.
• Make a large batch of empanadas and freeze them for later use. Just thaw and bake whenever you crave a quick and delicious snack.
• If you prefer a lighter version, you can brush the empanadas with olive oil instead of egg wash before baking.

Serving advice

Serve the empanadas hot as an appetizer or a main course. They can be enjoyed on their own or paired with a fresh salad or a side of rice and beans.

Presentation advice

Arrange the empanadas on a platter and garnish with fresh herbs like cilantro or parsley. Serve with a side of chimichurri sauce for dipping.