Creole empanadas are a popular delight in Uruguay. Their thin, crispy dough holds a tasty filling of meat, olives, egg, and raisins, cooked patiently until achieving a unique flavor. Perfect for enjoying on any occasion. A true culinary gem.
Creole empanadas are a classic of Latin American cuisine.
The combination of flavors in the filling, with meat, hard-boiled eggs, olives, and raisins, results in an explosion of delights.
By frying them in warm oil, a perfect cook is achieved that makes them irresistible.
A true culinary masterpiece that is sure to delight everyone at the table.
Creole Empanadas
Ingredients
4 cups of Flour
2 teaspoons of Salt
1 Egg yolk
3 teaspoons of Baking powder
¼ cup of Melted fat
1 cup of Cold water
½ kilogram of Ground meat
½ cup of Rendered fat
4 Porridge, chopped white part
3 Seedless chopped tomatoes
¾ cup of Broth
1 pinch of Nutmeg
3 Hard-boiled eggs
¼ cup of Seedless raisins
15 Green olives without pits
1 Chopped onion
1 Bay leaf
¼ teaspoon of Oregano
½ teaspoon of Salt
½ teaspoon of Pepper
½ teaspoon of Ground chili
Preparation
Step 1 : To prepare the dough, first sift the flour, salt, and baking powder.
Step 2 : Then, place this mixture on the table making a hollow in the center.
Step 3 : In this space, add the fat, egg yolk, and water, and mix everything with a fork.
Step 4 : Subsequently, incorporate this mixture gradually into the dry ingredients.
Step 5 : Knead the dough until smooth, roll it out thin (2 mm), and cut into large slices.
Step 6 : Place a generous spoonful of filling in the center of each slice, moisten the edges with water, and seal the empanadas with a crimp.
Step 7 : Fry the empanadas in plenty of warm fat, ensuring it is warm at the start and increasing the temperature as they cook.
Step 8 : Repeat this process with each empanada, serving hot.
Step 9 : This process yields approximately a dozen and a half empanadas.
Step 10 : For the filling, begin by hydrating the raisins with warm water and set aside.
Step 11 : In a pot over heat, melt the fat, then add the ground chili and onions.
Step 12 : When they begin to brown, add the chopped tomatoes, broth, bay leaf, oregano, nutmeg, salt, pepper, and chopped chili.
Step 13 : Cook over low heat for 30 minutes.
Step 14 : Meanwhile, place the meat in a bowl, cover with boiling water, stir with a fork, and strain.
Step 15 : Once the sauce is ready, add the meat.
Step 16 : Spread this preparation on a dish and let it cool.
Step 17 : Then, add the hard-boiled eggs, olives, and raisins hydrated in boiling water on top.
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