Yeah, I’m not going to write this post in Spanish like the last one. You’re welcome.
While vacationing in Argentina, we did a lot of walking and sightseeing; visited a gaucho farm and rode horses; walked on a glacier in Patagonia; and, we ate.
Of course, there was steak, which was delicious there. There’s no such thing as bad steak in Argentina. And steak that would cost $50 or $60 in the U.S., costs around $20 or $30 there. But it’s impossible to eat steak for a week and a half straight, so we also ate a lot of other food, including empanadas.
Argentinian empanadas were yummy. The fillings were more creative than here. A ham and cheese empanada wasn’t just plain ham and cheese, it was ham with ricotta and burnt sugar on top. And most empanadas didn’t have cheese, which it seems like 90% of empanadas here do.
After coming home, I decided to make my own empanadas:
Empanada #1: Shrimp and saag paneer with a curry dipping sauce.
Empanada #2: Chicken, onion and mushrooms with a ginger, scallion dipping sauce.
For the dough, I mixed 1.5 cups of flour with 1/2 cup of oil, 1/2 tsp of salt, 1/2 tsp of sugar, 4 tbsp of milk. After those were mixed, add a little bit of water at a time until the dough becomes elastic-y, maybe 3 tbsp total. (This amount of dough will make approx 3 empanadas.)
For empanada #1, my husband made homemade paneer — heat 1 gal of milk on stove top, continuously stirring until boiling; lower heat and slowly add 1 qt of buttermilk, continuing to stir until curds form – approx 3-5 mins; then turn off heat. Drain curds in cheesecloth. Strain/dry in the cheesecloth overnight. Next day, mash curds, press into loaf tin, bake for 20 mins at 375. The saag was chopped spinach stir fried, with oil and garlic. I cooked the shrimp the same way, cutting it up into smaller pieces once cooked. We used this curry dipping sauce recipe minus the potatoes and replacing the coconut milk with regular milk.
For empanada #2, I steamed chicken thighs seasoned with salt and pepper for about 50 mins, then shredded it up. Sauteed onions and mushrooms, seasoned with salt, pepper and ginger powder. The ginger scallion dipping sauce is oil heated up on the stove top, then cooled, mixed with chopped up ginger and scallions, then sprinkled with salt.
I cooled all the fillings and dough before rolling out the dough to stuff them, brushing with an egg wash, poking a few holes with a fork, and then baking at 400 degrees for 18 mins.