Empanada Cordobesa with a Twist

Ingredients

• For the dough: For the dough:
• 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) water 1/4 cup (60ml) water
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• For the filling: For the filling:
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 carrot, grated 1 carrot, grated
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water to the dough mixture, mixing until it comes together to form a smooth dough. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the onions, bell peppers, carrots, and corn. Sauté until the vegetables are softened.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the minced garlic, smoked paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Use a round cutter or a glass to cut out circles of dough.
7. 7.
   Spoon a generous amount of the cooled filling onto one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges together to seal. Crimp the edges with a fork to create a decorative pattern.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter alternative.
• Smoked paprika — If you prefer a milder flavor, you can use regular paprika instead. Adjust the quantity according to your taste preference.

Tips & Tricks

• For a shortcut, you can use store-bought empanada dough if desired.
• Experiment with different fillings such as cheese, olives, or raisins to add variety to your empanadas.
• Serve the empanadas with chimichurri sauce for an authentic Argentinian experience.
• If you're short on time, you can prepare the filling in advance and refrigerate it until ready to use.
• Leftover empanadas can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Empanada Cordobesa as a main course accompanied by a fresh green salad or as a delightful appetizer for parties and gatherings. They are best enjoyed warm.

Presentation advice

Arrange the golden-brown empanadas on a platter, garnished with a sprinkle of fresh parsley or cilantro. Serve them alongside a small bowl of chimichurri sauce for dipping.