Tucumanan empanadas are a culinary delight that reflect the tradition and gastronomic passion of the region. Their crunchy crust and juicy filling, full of authentic flavors, make them an irresistible bite, worthy of being enjoyed with every mouthful.
Tucumanan empanadas are a traditional dish from northern Argentina that many people love.
The combination of juicy meat and aromatic spices wrapped in a golden dough makes them irresistibly tasty.
With their characteristic crimped edge, each empanada is a perfect bite to share at gatherings or enjoy at any time of the day.
Empanadas tucumanas
Ingredients
1 kilogram of Matambre
250 grams of Onion
6 Eggs
3 Green onions
1 kilogram of Flour
3 Hard-boiled eggs, peeled and chopped
200 grams of Fat
1 teaspoon of Paprika
1 teaspoon of Grain cumin
1 pinch of Salt
1 Egg
Preparation
Step 1 : In a pot, boil the meat for 40 minutes, then cut it into small cubes with a knife.
Step 2 : Fry the onion with half of the fat, then add the meat along with half of the cooking broth and the spices.
Step 3 : Allow to boil and remove from heat to cool while preparing the dough.
Step 4 : On a flat surface, make a ring with the flour and add the fat and remaining broth from the previous step; mix until you get a soft, smooth dough.
Step 5 : Cut small pieces to form balls of the same size, then roll them out with a rolling pin to make disks.
Step 6 : Preheat the oven to 200 degrees Celsius.
Step 7 : Add the chopped eggs and green onions to the minced mixture, creating a paste to fill each disk.
Step 8 : Place a portion in the center of each disk, avoiding touching the edges.
Step 9 : Seal and fold the edges to prevent leaks and decorate them.
Step 10 : Bake for approximately 30 minutes until golden brown.
Step 11 : To give them shine, beat an egg and brush them with a pastry brush before baking.
Step 12 : They are best served freshly baked, accompanied by Argentine chimichurri sauce.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
