In our country, and especially in the NOA, empanadas are very popular for the palate of Argentines.But in each province their seasonings vary and become a special attraction, which makes them unique. That is why, for many years, his cooks have been fighting over which one is the best. Riojans do not lag behind this competition, as this land provides abundant cattle breeding both vaccine, goats as well as sheep and swine, which is fundamental for the elaboration of its typical dishes of the place and with the peculiarity of the seasonings provided by the region to make its rich Rioja empanadas.
If you are thinking of delighting your family in the next few days, we leave you an unmissable recipe to make a delicious Rioja empanadas. And we don't forget about your snack, so, on this occasion and as a good option to accompany mate, we tell you how you can make the most tasty pastries of sweet quince , a recipe that many grandmothers and mothers in Rioja perform them, keeping these instructions after generations.
For the dough you will need:
- 1 kg of flour
- 200 g of pella fat
- 450/500 cc of warm water with a teaspoon of salt
For your filling:
- Potato Green onion
- Chopped hard boiled egg
- Green olives
Hands to work: this is the preparation
First we will prepare the filling, and for this we will place in a saucepan the fat and chopped onion. We fry well and then add the minced meat with knife, and season with salt and pepper.
In this instance, it is important to remove from the fire once we notice that the meat is whitish, and let it cool for a few minutes.
As for the dough, we need to place it in the form of a crown with the melted fat in the middle, we begin to join with our fingers and add brine until we get a smooth bun. Next, let cool in the refrigerator for 30 minutes.
We pick up the dough, stretch it into parts and cut discs about 13 or 15 centimeters. Then, we put together the empanadas by placing the filling with a spoon on each disk, add chopped boiled egg and raisins (if desired). It is important to moisten the edges of the disc, then cover and begin to rethumb.
Finally, if you have a clay oven, you will need to keep in mind that you must bake the empanadas for 8 to 10 minutes and, if you do not have this oven, consider a few more minutes in the oven in your kitchen at a maximum temperature.
Sweet quince cupcakes
For the elaboration of this exquisite recipe we will need the following.
Ingredients for puff pastry:
- 500 g of flour
- 150 g of butter to make the base dough and about 150 g more to spread it
- 1 cup of water
- 1 pinch of salt
- 500 g of sweet quince
- oil for frying
- 400 g of sugar
First we will place the flour with the salt in the form of a crown, then add the cut butter in the center forming the dough. After, we add 1 cup of water (gradually) until we get a ready dough and let it rest for 20 minutes.
Once that time has passed, we stretch the dough until it is 1 cm thick. We proceed to smear with 50 g of melted butter, sprinkle with flour and fold into three. We again roll out the dough and again smear with another 50 g of butter, sprinkle with flour and fold again into three. Let stand in the refrigerator for 30 minutes.
Already with the cold dough, we stretch it until it is about 3 mm thick and cut squares of 8 cm. An important fact is that, for each cupcake, we will use two portions of dough, in one we will put a little piece of quince candy that will be covered with another, taking care that the tips of the lower square do not coincide with those of to form an eight-pointed star. Around the sweet cube, we will put water to glue the masses, pressing with your fingers and squeezing to mark it.
To finish, fry the cupcakes in plenty of oil and sprinkle with sugar. In this way, you will get the most crispy, tender and tasty quince pastries 100% Rioja. Let's try them!
Argentina, nacida en San Ramón de la Nueva Orán (Salta). Tucumana por adopción. Técnica en Comunicación. Colaboradora en redacción de medios locales del Jardín de la República. Amante de la Semiótica.