I know this is not a Malaysian recipe (I have the Nasi Lemak recipe still in draft mode <_<) but since I’m trying to create something out of all the mess of recipes, I need to document it so I can improve on it. The taste of this empanada is not bad but could use a little something -something. I’ve made empanadas many times in the past. I’ve always tried to adapt it to my taste. I got my first recipe/instructions from a restaurant owner in Spain, but since there were no measurements I needed to check out blogs to get an approximate measure. That’s when my first empanada journey began. I’m still on my journey to perfect it. So far I’m combining what I was told to do with what I found online. According to a Spanish friend, I’m probably making it a cross between the Argentinian version and the Spanish ones. Since the Spanish version is mostly fish (tuna), although my experience in restaurants in south of Spain involved lots of chicken or beef. I guess it’s catered to the tourists that populate Costa Del Sol during the winter months. In any case, this is my version of it.
400 grams of minced beef/chicken
1 Tablespoon of Olive oil
1 Large onion (chopped)
2-3 cloves of garlic (minced)
1/2 teaspoon of cumin powder
1/2 teaspoon fresh marjoram (optional)
1/2 teaspoon oregano
1-2 Tablespoons of tomato paste
1/4 teaspoon of cayenne pepper/spicy cilly powder
1 Tablespoon of pimentón (or paprika powder)
1/2 Tablespoon of black pepper
1 cup of chicken stock (or you can use fond cups, if so use 1 cup of water)
2 boiled eggs (smashed)
Salt to taste
- Heat pan, add olive oil and fry onions until translucent.
- Add minced garlic and sauté quickly. Then add cumin powder to heat with onions and garlic.
- Add the meat and cook until brown.
- Add marjoram (if using), oregano, cayenne pepper, pimentón and black pepper and stir to mix.
- Add tomato paste and stir into the meat mixture.
- Add chicken stock and let simmer until very little liquids are left.
- Add additional salt to taste if needed. Turn off the heat and stir in the boiled eggs to the mixture and allow to cool before using.
2 cups of Wheat flour
1/3 cup of Masa Harina
100 grams of butter (in small cubes, COLD)
1 teaspoon of salt
1/3 cup of cold water (fridge temperature between 2-4 degrees Celcius is good)
1 Large Egg
1 teaspoon of vinegar (optional)
- Mix the dry ingredients together in a large bowl (wheat flour, masa harina, salt)
- Add the butter cubes into the flour mixture.
- Mash the butter into the flour mixture until it little crumbles form.
- In a separate bowl beat the egg and add the cold water (and vinegar if using) to it before pouring into the butter and flour mixture.
- Use a fork to mix until you get a rough looking incorporated dough.
- Turn out the dough on clean floured surface and use your palm to knead (Don’t over knead only a few presses will do)
- Refrigerate for about 30 mins before using (in my opinion, the dough would be easier to work with).
- Use a rolling pin to flatten the dough and cut out with a 9 cm round cookie cutter to get the dough discs.
- Put about 1 Tablespoon of filling onto the dough and seal all sides. You can fold the sides or use a fork to press in the patterns. If you like, you can spread some egg wash on top of the empanadas before baking.
- Once this part is completed, bake in the oven at 200 °C for about 14 mins (or until golden brown)