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More than empanadas, onions

Empanadas are a national classic, but each region has its own particular recipe. In Mendoza, the key is a lot of onion.

Argentina is internationally known for  empanadas . They are the fixed menu of our gastronomic offer throughout the country. Although each region  has its recipe ,  they all combine more or less the same: dough, meat and onions.  Of course some variables are adding potato, olive, egg or tomato. Also the way of cooking can vary, as a rule, between fried or baked. But either way, empanada is never missing as an entrance to any restaurant, or as a main dish on any Argentinean's table. However, here we are to explain what is the main feature of Mendoza's empanada.

While you can get them fried,  the classic mendocina empanada is cooked in the oven (clay, if possible).  In addition, although you can get them from meat cut by knife, in general our empanada is made with typical ground meat.

 Ingredients and recipe 

As has been explained, the ingredients are quite common. The issue is quantities. The mendocinas empanadas carry  dough, ground meat, paprika, oregano, boiled egg, olive and, for the end, onion . We say for the end because it is important to clarify that Mendoza likes it with a lot of onions.

Onion should be sautéed with butter and salt, about 10 minutes. To that is added ground meat along with paprika, chili pepper, pepper, salt, oregano and any seasoning that we create necessary. Some, even, add up very small cut pepper. Then, once the fire is turned off and the preparation cooled, one and a half tablespoon is placed on the mass of patties. To it is added a slice of  boiled egg and half an olive .

To close the pie and give it the right  repulgue  , the edges of the dough should be smeared with egg white. Then we put together the edges and attach them with our fingers. Then the characteristic repulgue of each. Decorative Next to the part paint the top part of the pie with the egg yolk.

It is important to let the pie stand before putting it in the oven. For 20 or 30 minutes, so that everything is compacted. Then, if it is in a gas oven, on maximum heat, 20 minutes will suffice for our patties to be ready. However, if we use  clay oven , we will need it to be  well heated , which takes time, but, once the patties inside,  in 10 minutes they will be ready .

Rating: 4.00/5.