Argentine pies (chicken empanadas)

Empanadas

What kind of pies are prepared in Mexico! Made from corn or wheat puff yeast dough filled with tuna, fish, pork, chicken, beef with olives, raisins, chili, plantains.

Empanadas with tuna (Volovanes de Minilla), with pork (Empanadas Chiapacorcenas), Yucatan empanadas (Empanadas de Chaya), with chipotle and chicken (Empanaditas de Pollo con Chipotle), fish with Tabasco (Empanadas de Pescado), empanadas with pumpkin (Empanadas de Calabaza) – how do you like the assortment? And we will learn to cook according to at least two or three proven recipes. I adapted, prepared, photographed for you. My beloved family is delighted with Mexican baked goods made from wheat flour in the oven.

Do you know that...

...Empanadas appeared in medieval Spain during the invasion of the Moors. The first printed mention appeared in 1520 in Catalonia - in a cookbook in Catalan “Libre del Coch”, including regional recipes from the magical region. In 1525, the book was translated into Castilian, where it became incredibly popular. By the way, the book is available in private libraries online. Who seeks will always find!

Empanadas - Spanish tuna pies

Discover incredible empanadas. These Spanish pies are incredibly delicious and not too difficult to make. In the proposed recipe, the filling of canned tuna in dough with the addition of sherry will not leave guests indifferent.

We suggest making Spanish empanadas from shortcrust pastry made with alcohol.

For the dough: - flour - 2.5 cups - sherry or other white wine - 150 ml - olive oil - 100 ml (can be replaced with 100 g of melted butter) - egg yolk for greasing the pies before baking

For the filling: - canned tuna - 2 cans - onion - 2 pcs. - tomato paste - to taste - salt, pepper, cumin, dried garlic - to taste

Cooking empanadas with tuna

1. To make the dough, mix flour with olive oil until crumbs form.

2. Add wine and knead the dough until smooth and elastic.

3. Wrap the dough in cling film or place in a plastic bag and leave to rest for up to 1 hour at room temperature.

4. In the meantime, you can start filling. Peel the onion, cut into small cubes and fry it until golden brown.

5. Add paste to the onion in a frying pan (can be replaced with tomatoes in its own juice), spices, quickly mix everything and remove from heat.

6. Mash the tuna with a fork, add to the onion with spices and stir until smooth.

7. Roll out the dough into a thin layer and cut out circles using a glass.

8.Place the filling in the middle of each circle, fold in half and pinch tightly, moistening the edges with water.

9. Line a baking tray with baking paper, lightly grease with vegetable oil and place the pies on it.

10. Brush the top of the pies with lightly beaten yolk with 1 tbsp. spoons of water.

11.Bake empanadas in an oven preheated to 180 degrees for 18-20 minutes, until golden brown. If desired, you can fry the pies in a frying pan with vegetable oil. Then, of course, there is no need to brush them with yolk.

Bon appetit and delicious pies!

Interesting to know: Empanadas are a popular flour dish of the Spaniards, who managed to spread their favorite pastries all over the world. They are especially popular in Portugal and Latin America. The dough for empanadas is either shortbread or yeast dough. Dough with the addition of wine is very popular. And there are a great variety of fillings for these pies: meat, seafood, chicken, vegetables, tuna, ham, olives with eggs... Juicy and tender pies can be baked in the oven or fried in a frying pan. They will always turn out golden and delicious.

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Pie dough

So, the dough. Every Mexican family has its own favorite option. The dough should be both tender and crumbly, but also strong to withstand a huge amount of filling. The dough is made from corn flour, wheat flour, bananas and yucca. This is shortbread or yeast dough, which is often something in between, like mine, containing both a huge amount of fat and yeast. At the same time, it rolls out very thinly, making it crispy and tender. The dough according to the described recipe is suitable for savory versions and for empanadas with fruit fillings and pumpkin. Before baking, the pies are optionally brushed with yolk, syrup, or lovers can sprinkle with sugar.

Step by step

1. Pour the wine into a saucepan and add 120ml mod, oil and fat. Heat slowly until the fat has melted. When the mixture is close to boiling, remove the pan from the heat, sift the flour into it, add a pinch of salt and mix well with a wooden spatula.
2. Turn the dough out onto a floured surface and knead until it becomes soft and elastic. Then roll the dough into a ball, place it on a plate, cover with a towel and leave for 2 hours.
3. Prepare the filling: chop the onion and fry in olive oil. Trim the crusts off a slice of bread and soak it in milk - or, if using a boiled egg, crumble it. Finely chop the parsley and anchovy. Shred ham or chicken or mash tuna with a fork. Mix all ingredients thoroughly with onion and tomato puree, add pepper and nutmeg.
4. Place the dough on a floured surface and roll it out to a thickness of approximately 3mm. Cut into circles with a glass, collect the scraps of dough, roll out again and make a few more circles.
5. Place a heaping teaspoon of filling on one half of the circle, pinch the edges well, and then shape the empanadas into crescents.
6. Heat the oil in a deep frying pan or saucepan to 180–190 degrees. Gently spoon in the empanadas and fry for 6-8 minutes until they are golden brown. Place on a paper towel. Sprinkle with a little salt and serve hot.

A slice of bread can be replaced with a boiled egg. Instead of minced meat, use York or Serrano ham, cooked chicken or cooked fish, such as tuna from a can. If you prefer, use this recipe for empanadas with eggs, ham, olives and cheddar.

Do we bake, fry or freeze?

Mexican pies are fried in huge amounts of hot oil or baked in ovens. Appetizing pastries are delicious fried and baked. They are best served warm, cooled to room temperature. We like them with meat fillings straight from the oven, piping hot. The products can be frozen, then they will become a lifesaver in an unexpected situation when unexpected guests arrive. If you want “something like that,” believe me, a Mexican hot pie is your salvation!

How to make empanadas filling

Empanadas with meat

Photo: Depositphotos

It is advisable to prepare the filling for the pies the day before, as it must be well chilled.

Tuna empanadas filling

Ingredients:

• 2 cans of tuna
• 1 medium onion
• 1 small red bell pepper
• 2 tbsp. vegetable oil
• 2 hard-boiled eggs
• 12-15 pcs. pitted green olives (2-3 tbsp chopped)
• Salt, pepper, parsley

Watch the video with a recipe for meat pies from Grigory German:

Cooking method:

1. Finely chop the onion and pepper, fry in vegetable oil.
2. Drain the tuna and crumble it in a bowl.
3. Add fried onions and peppers, finely chopped eggs, olives, salt, pepper, chopped parsley.

Meat filling for empanadas

Ingredients:

• 500 g minced beef
• 1 onion
• 5 stalks green onions
• 1 red pepper
• 12-15 pcs. olives
• 2 hard-boiled eggs
• Sweet and hot ground paprika
• Cumin
• Salt pepper
• 100 ml beef broth
• Beef fat or vegetable oil for frying

Cooking method:

1. Finely chop the onion and pepper, fry in fat or oil, add meat, quickly brown over high heat.
2. As soon as the meat changes color, remove from heat, add spices, olives and a little beef broth. Add salt and pepper, stir, cool and put in the refrigerator for several hours.
3. Before baking, add chopped boiled eggs.

Empanadas are traditionally prepared with meat

Photo: Depositphotos

Chicken filling

Ingredients:

• 1/2 boiled chicken
• 1 red pepper
• 1 onion
• 2 cloves garlic
• 1 tomato
• Handful of green olives
• 2 boiled eggs
• Ground paprika
• Cumin
• Salt pepper
• A little chicken broth
• Vegetable oil for frying

Cooking method:

1. Separate chicken meat from skin and bones, cut into cubes.
2. Finely chop the onion and pepper, fry in vegetable oil, add chopped garlic, finely chopped seedless tomato, spices, salt and pepper.
3. Keep on low heat, stirring until a thick, homogeneous mass is formed.
4. Remove from heat, add olives and chopped eggs. Cool, chill in the refrigerator.

Let us remind you that we previously wrote how to cook pies with fish. Today.Lifestyle also told us how to make yantyki with minced meat.

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Source: Today

HOW TO COOK:

1. Melt the pork fat until it is liquid. Dissolve salt in hot water. Add water and fat little by little and knead into a plastic dough. Knead it very well - it should bubble up and not stick to your hands at all.

2. Wrap the dough in film and leave for at least 30 minutes at room temperature.

3. Roll out on a dry table, without adding flour, in a layer of 2 mm, cut out disks of the desired diameter, stack them, cover with film to prevent them from drying out.

4. Spoon the filling into the middle of each disc, moisten the edges with water and seal with a string. If you make with different fillings, use different types of seams. 5. Place empanadas on a greased baking sheet on their side.

6. Brush with yolk mixed with a couple of tablespoons of milk. Bake in a very hot oven (230-250°C) for 12-15 minutes.

Cooking according to the recipe:

1. Place a large skillet over medium-high heat, add oil, add onion and pepper, and cook until soft, about 5 minutes. While the vegetables are roasting, separate the chicken, removing the skin and bones. Place chicken in skillet, add tomatoes, Creole spices, olives, hot sauce, and salt and pepper to taste. Bring everything to a boil, then reduce heat and simmer for about 20 minutes. Let cool while you prepare the dough.
2. Using your hands, mix the arepa flour and warm water until a smooth dough forms. Cover it with cling film and let stand for 5 minutes. Pinch off a piece of dough and roll it into a lemon-sized ball. Place it on a piece of cling film and cover with another piece. Mash into a circle with a diameter of 13 cm. Remove the top piece of cling film and add 3 tbsp. l. chicken filling into the center of the circle, leaving a 1.5 cm edge. Using cling film, roll the dough so that you get a semicircle with the filling inside. Pinch the edges. Use the rim of a small saucer to trim the edge of the empanadas. Repeat the same steps with the remaining dough.
3. Place the frying pan over medium-high heat and add about 1/2 inch of vegetable oil. Dip the end of a wooden spoon into the oil; if the oil begins to bubble around it, it is hot enough to fry. Fry the pies, a few at a time, until golden brown, about 3 to 5 minutes. from each side. Dry on a paper towel. Serve warm.

Categories:

recipe / Lunch / Baking / Savory pies and rolls / Spanish cuisine