Argentinian Empanada
Ingredients
Part Preparo
Part Recheio
Process
01. Boil the water with the beef bouillon cubes in a pot. Set aside.
02. Drizzle some olive oil in a skillet and sauté the chopped onion, chopped garlic, and chopped red bell pepper until done.
03. Add the ground beef and season with bay leaves and black pepper to taste.
04. Sauté the meat until it is dry.
05. Add the reserved beef broth and flour, and cook until creamy.
06. Remove from heat and stir in the chopped boiled eggs. Set aside.
PREPARATION
01. Place Zeelandia Versamix, olive oil, and margarine in the mixer.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into portions of 50 grams. Roll into balls.
05. With the help of a rolling pin, roll out the dough into discs of 20 cm in diameter.
06. Fill each empanada with approximately 50 g of the reserved filling.
07. Brush the edge of the dough with beaten whole eggs.
08. Fold into a pastry shape, leaving a 2 cm border, and twist the edges of each empanada.
09. Brush with beaten whole eggs and sprinkle grated provolone cheese to taste.
10. Bake immediately at 250ºC for approximately 8 minutes in a deck oven.
Yield
30 Units of 87 g
Equipment
Mixer , Oven , Mixer , Stove , Rolling pin , Spoon , Pot , Scale , Flat baking sheets , Brush , Container , Cutting board , Skillet
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 143 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Argentinian Empanada
Ingredients
Part Recheio
How to make it
FILLING
01. Boil the water with the beef bouillon cubes in a pot. Set aside.
02. Drizzle some olive oil in a skillet and sauté the chopped onion, chopped garlic, and chopped red bell pepper until done.
03. Add the ground beef and season with bay leaves and black pepper to taste.
04. Sauté the meat until it is dry.
05. Add the reserved beef broth and flour, and cook until creamy.
06. Remove from heat and stir in the chopped boiled eggs. Set aside.
PREPARATION
01. Place Zeelandia Versamix, olive oil, and margarine in the mixer.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide the dough into portions of 50 grams. Roll into balls.
05. With the help of a rolling pin, roll out the dough into discs of 20 cm in diameter.
06. Fill each empanada with approximately 50 g of the reserved filling.
07. Brush the edge of the dough with beaten whole eggs.
08. Fold into a pastry shape, leaving a 2 cm border, and twist the edges of each empanada.
09. Brush with beaten whole eggs and sprinkle grated provolone cheese to taste.
10. Bake immediately at 250ºC for approximately 8 minutes in a deck oven.
Tips
Yield
30 Units of 87 g
Equipment
Mixer , Oven , Mixer , Stove , Rolling pin , Spoon , Pot , Scale , Flat baking sheets , Brush , Container , Cutting board , Skillet
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 99 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 143 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.