Creole sirloin empanada recipe

Desserts

Irresistible. Every time I eat in an Argentine restaurant, I start the menu with an empanada. I have tasted them good, terrible, normal, and excellent, and it was time to try to make them at home, so I stocked myself with flour and meats to cook this Creole sirloin empanada. It will not be the last time.

Ingredients for four people

  • For the dough: 250 gr. of wheat flour, 50 gr. of lard. 100 ml of warm water, 1 pinch of salt
  • For the filling: 250 gr. of beef sirloin, an onion, a green pepper, a boiled egg, a dessert teaspoon of sweet paprika, a little chili pepper, 50 gr. of pitted green olives, salt and extra virgin olive oil.

How to make Creole sirloin empanada

We preheat the oven to 180º. We prepare a water bath to melt the lard. When it is liquid, we reserve it to add to the flour. In a container we put the flour, butter and salt, and mix manually. We are gradually adding the water and kneading, until we form a compact and smooth dough. We finish kneading on the counter and form a ball. We let it rest for half an hour covered with a damp cloth.

Cook the egg and chop the olives. In a frying pan, poach the finely chopped onion and pepper. Chop the sirloin with a knife, into pieces of approximately half a centimeter, with a sharp tool. Add the meat to the pan off the heat, add the salt, the paprika, and the chili pepper (in moderation and testing) and give the pan a heat stroke. The meat should not barely be done, since its cooking is finished in the oven already inside the pie. Add the chopped boiled egg and the chopped olives, mix and let cool.

We spread the dough with the rolling pin and form the wafers with a round mold. We place a portion of meat in each one and close by making the repulgue, that is, we are folding the dough with small pinches until it is completely closed. We place them on the baking sheet on a sheet of parchment paper. We put in the oven for twenty minutes or until they are golden.

Tasting

The Creole sirloin empanada is a good starter and can also be a second course, it all depends on how we prepare the menu and what we accompany it. They can be made with any type of meat, I have made it with sirloin in honor of the best I have ever eaten, always in my memory.

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