NEW YORK (CBSNewYork) – Authors Mike DeSimone and Jeff Jenssen returned to the CBS 2 studios to cook up Argentinian empanadas. They say empanadas are a source of pride among famililes in Argentina.
For more information on Jenssen and DeSimone, click here.
Zuccardi’s Argentinian Empanadas
For the Dough
- 2 1/4 pounds all-purpose flour
- 2 tablespoons salt
- 1 1/2 sticks butter (12 tablespoons)
- 3 ounces lard or vegetable shortening
- 2–4 tablespoons cold water
- Cornstarch, as needed
- 2 egg yolks, whisked, for brushing
For the Meat Filling
- 1/4 cup olive oil
- 4 large onions, diced
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 6 eggs, hardboiled and chopped
Put the flour and salt into a bowl. Using your fingers or two knives, blend the butter and fat into the dry ingredients until small crumbs appear. Add the water, a little at a time, and gently mix together with a fork until a ball forms. Sprinkle a flat surface with cornstarch and stretch the dough into a large flat disc. Using a rolling pin, roll out the dough until it is 1/4-inch thick. Sprinkle the top of the dough with cornstarch and fold the dough into four layers. Transfer to a plate and let rest in the refrigerator, loosely covered with a towel for one hour. When ready to use, with a rolling pin again, roll out the dough until it is 1/4-inch thick. Using a cookie cutter (or a glass, or a coffee mug), cut the dough into rounds. Transfer rounds to a platter and cover with plastic wrap. Refrigerate until ready to fill.
Make the Meat Filling
Heat the oil in a large cast-iron skillet over medium-high heat until hot but not smoking, then add the onions and cook, stirring occasionally, until softened. Add the ground beef and cook, stirring occasionally, until browned. Add the salt, pepper, paprika, and oregano and stir to combine. Add the chopped eggs, and stir gently to combine well. Remove from heat.
Preheat the oven to 375°F. Transfer the pastry rounds to a flat surface sprinkled with cornstarch. Place a tablespoon of the ground meat mixture in the center of the rounds. Using your fingertips, wet the edges of the pastry with cold water. Fold the dough over the filling to form half-moon shapes and crimp the edges with the tines of a fork to seal. Using a pastry brush, brush the tops with egg yolks. Bake the empanadas in the oven until golden brown, about 15–20 minutes. Transfer to a rack to cool for 5 minutes before serving.