Empanada Criolla
Empanada stuffed with beef, onions, eggs, and spices.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The empanada's roots trace back to Spain, influenced by Moorish cuisine. Spanish colonists brought empanadas to South America, where they adapted and evolved with local ingredients and flavors, resulting in regional variations like the Empanada Criolla.
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Empanadas Criollas are deeply ingrained in Argentine culture, enjoyed as a staple food for celebrations, casual meals, and on-the-go snacking.
Family Gatherings
Empanadas are often made in large batches during family gatherings, with each family having their own secret recipe passed down through generations. The process of making empanadas together is a bonding experience.
National Holidays
Empanadas are a common sight at national holidays and festivals, sold by street vendors and enjoyed by people celebrating together.
Regional Variations
While the Empanada Criolla is a classic, variations exist across different regions of Argentina, with some incorporating potatoes, olives, or other local ingredients.
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Empanada Criolla offers a rich and savory flavor profile, blending the heartiness of beef with the sweetness of onions and the complexity of spices.
The predominant flavor is savory beef, seasoned with cumin, paprika, and sometimes a touch of chili for warmth. Sweetness comes from the sautéed onions, which balance the richness of the meat. Hard-boiled eggs add a creamy texture and subtle flavor. The dough, whether baked or fried, contributes a buttery or crispy element.
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Meat Preparation
Use a good quality ground beef and brown it thoroughly before adding the onions and spices to develop a richer flavor. Some recipes use diced beef instead of ground.
Onion Caramelization
Caramelizing the onions properly is crucial for sweetness and flavor. Cook them slowly over low heat until they are soft, golden, and slightly sweet.
Dough Consistency
The dough should be pliable and easy to work with. If it's too dry, add a little water. If it's too sticky, add a little flour. Resting the dough in the refrigerator helps relax the gluten and makes it easier to roll out.
Sealing Technique
Ensure the empanadas are properly sealed to prevent the filling from leaking out during baking or frying. A crimped edge or a fork-pressed seal works well.
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