Empanadas (Argentina)
Empanadas, Argentina’s national dish, are tasty pastries filled with all sorts of delicious goodies like seasoned beef, chicken, or veggies. Whether they’re baked or fried, you can find empanadas enjoyed all over the country, especially at gatherings, festivals, and family meals. Each region has its own special twist on the recipe, but one thing’s for sure: empanadas are a comforting and flavourful treat that really capture the essence of Argentine cuisine! Make sure that you try them hot and fresh at De Nadas Empanadas
Ingredients
- 1kg onions
- 2 red peppers
- 3 garlic cloves
- 3 corn on the cobs
- 500grs mozzarella
- 1 Tbsp Salt
- 1 Tbsp Aji molido
- 1 Tbsp smoked paprika
For bechamel
- 1kg milk
- 100grs butter
- 100grs flour
- nutmeg
Dough
- 100ml of water
- 1 Tbsp of salt
- 2 Tbsp veg oil
- 375grs plain flour
Step 1
Finely chop the onions, red bell peppers, and garlic. Sauté them until softened, then season with a pinch of salt.
Step 2
Peel the corn kernels, using half of them peeled and the other half grated. Add the corn to the onion mixture and cook for a few minutes, adjusting the salt to taste. Allow the mixture to cool down.
Step 3
In a separate pot, prepare the béchamel sauce: melt the butter, then add the flour and cook it for a few minutes. Gradually add the milk, continuing to cook and stir until the sauce reaches the desired consistency. Season with salt and nutmeg.
Step 4
Combine the béchamel sauce with the corn mixture. Add the mozzarella and mix thoroughly until all ingredients are well integrated. Taste and adjust the seasoning, then add aji molido and smoked paprika.
Step 5
In a bowl, combine the flour and salt. Gradually add the water and oil, mixing until a smooth dough forms.
Step 6
Once the dough is ready, cover it with cling film and let it rest in the fridge for an hour. Lightly dust your work surface with flour, then roll out the dough with a rolling pin. Cut it into round discs. Alternatively, you can divide the dough into 40g portions and roll each piece individually.