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In our country there are many types of empanadas: empanadas tucumanas, jujeñas, sanjuaninas, catamarqueña, litoraleñas. Even so, in this recipe we will talk about one that stands out from the others for its spicy and special taste. It is the spectacular santiagueñas empanadas, the exclusive delicacy of that province.
This dish so particular that, with the naked eye it seems so easy to prepare, skillful hands have to treat its ingredients. It is not just a list to follow, because an expert “empanaderil” must do such a kind work. But, not to worry, because with our recipe we are sure that even the newly started in gastronomy can make this entremés without any problem.
Without further distractions let's go to the recipe of the santiagueñas empanadas.
Yields 3 dozen
On a counter with large space , put the flour, in the middle of this put the melted fat, salt and plenty of water. We should not imbibe the whole mass in water. We knead the whole until the dough becomes smooth, homogeneous and manageable. When we get those characteristics in the combination of ingredients, we will cut the dough into small buns with your hands. With the kneading stick, we loosen the buns, stretch them so that they are in a round and thin shape. These will be the records. In a bowl, we put three egg yolks, mix a little so that at the end of the repulgues we can use this preparation. We make all three dozen discs, and then move on to the next stage.
First of all in a large frying pan or saucepan , we grab the pepper and onion, brown them with fat, until transparent. We chop the meat into very small pieces with the knife to add also next to the other. Finally, while moving with a wooden spoon, add sweet paprika, hot chili pepper, cumin and a tablespoon of salt. When the filling is well cooked, let cool. In a jar, we bring to a boil three eggs and, when ready, cut them into small pieces to put on the filling. We move so that the ingredients are well mixed.
Now follow the artisanal part of this culinary project. Skill, gastronomic prowess and of course practice will be vital in this final phase. Now it remains only to do the repulgues. We grab the caps of the empanadas with the palm of your hand, with a tablespoon we add the done filling. With the tip of our fingers we close the discs upwards, and we bend into tips until a curvilinear conformation is obtained. When we have made the repulgue on the three dozen discs, with a small brush we paint the empanadas with the egg yolks prepared previously. Finally, we take to a well-heated oven for 15 to 20 minutes. Always take care that they do not dry out in cooking. Take out of the oven and serve portions to the taste of diners.
A dish that seemed very easy, but, as you may have noticed it requires effort, dedication and a lot of practice to have this amazing recipe ready. Even so, trying to prepare this delicacy has its reward, because we will enjoy a typical Santiago del Estero meal. It should be noted that among the fourteen types of empanadas in Argentina, the santiagueña empanada always occupies the top positions, thanks to its unique filling.
Publication Date: 12/02/2021
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