Empanada Catamarqueña with a Twist

Ingredients

• For the crust: For the crust:
• 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 (56g) lard, cold and cubed 1/4 cup (56g) lard, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 2 medium potatoes, boiled and diced 2 medium potatoes, boiled and diced
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 12g)
• Carbohydrates: 32g (Sugars: 4g)
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the crust. Add the cold butter and lard. Using your fingertips or a pastry cutter, cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, mixing 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 large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. 5.
   Stir in the paprika, cumin, dried oregano, raisins, and diced potatoes. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Using a round cutter or a glass, cut out circles of dough.
8. 8.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
10. 10.
    Bake for 20-25 minutes, or until the empanadas are golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. This will ensure a perfect texture in the filling.
• Raisins — Soak the raisins in warm water for a few minutes before adding them to the filling. This will plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Add a touch of heat by including a finely chopped chili pepper in the filling.
• Serve the empanadas with chimichurri sauce for an extra burst of flavor.
• Make a double batch of the filling and freeze it for future use.
• Experiment with different fillings such as chicken, cheese, or spinach for variety.

Serving advice

Serve the Empanada Catamarqueña with a Twist as a main course accompanied by a fresh green salad. They can also be enjoyed as a snack or appetizer at parties or gatherings.

Presentation advice

Arrange the golden-brown empanadas on a platter and garnish with fresh herbs such as parsley or cilantro. Serve them warm to showcase their flaky crust and enticing aroma.