Sundaland Recipes

Empanadas is a delightful culinary creation that originates from Spain but has found its way into the hearts and palates of many countries, including those in the Sundaland region. These hand-held pastries are filled with a variety of savory ingredients and baked or fried to perfection. 
The taste of empanadas can vary depending on the filling, but they often boast a harmonious blend of flavors. From the traditional beef or chicken fillings seasoned with aromatic herbs and spices to the more adventurous combinations like seafood, cheese, or vegetables, there is an empanada to suit every taste bud.The origin of empanadas can be traced back to medieval times, where they were popular among Spanish peasants. As Spanish explorers traveled the world, they brought this culinary gem with them, and it quickly spread throughout the Sundaland region, adapting to local ingredients and flavors along the way. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:25 Minutes
Suitable:LowLactose
Category:Snack
Origin:Argentina, Spain, America
Serving:6 Person
Tags:Satisfying, Flaky, Versatile

Nutrifacts:225 calories
  12 grams fat

Rating:4.2 

Whether enjoyed as a quick snack, a party appetizer, or a satisfying meal, empanadas never fail to deliver a burst of flavor. The flaky crust, the savory filling, and the sheer versatility of these little pockets of joy make them a beloved treat across cultures. So next time you come across an empanada, take a moment to savor its rich history and savor the deliciousness within. 

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef or chicken
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup pitted olives, chopped
• 2 hard-boiled eggs, chopped
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a little at a time, and mix until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
4. Add the ground beef or chicken to the skillet and cook until browned. Drain any excess fat.
5. Stir in the cumin, paprika, dried oregano, salt, and pepper. Add the chopped olives and hard-boiled eggs. Mix well and remove from heat.
6. Preheat your oven to 375°F (190°C).
7. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter or a glass to cut out circles of about 4-5 inches in diameter.
8. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
9. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
10. Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
11. Remove from the oven and let them cool for a few minutes before serving.