Ingredients to make Empanadas (empanadillas) from Tucumán:
For 3 dozen:
- 800 grams Of flour
- 80 grams of Grasa de Pella (meat fat)
- 4 teaspoons of fine salt
- 80 grams of margarine
- 6 tablespoons of oil
- 1 large cup of water.
For the filling:
- 750 grams of Meat can be buttock, roast beef or another to taste
- 750 grams green onion (scallion)
- 10 or 12 green olives
- 2 hardboiled eggs
- Pella fat or oil (Amount needed)
- Salt
- White pepper
- Cumin
- Peppers
How to make Tucuman Empanadas (empanadillas):
Preparation of the dough: Sift the flour with the salt and arrange it on a table in the shape of a crown. In the center put the warm melted fats and oil and unite to form a granular mass. Put the crown back on and put the water in the center and unite until it is homogeneous. Let rest 15 min. Knead the bun until a smooth elastic dough with blisters appears. Leave again 15 minutes. Stretch the finite dough and cut it into discs of 10 cm in diameter. Preparation of the filling: It is advisable to buy meat for Milanese’s because it is easier to chop. Cut the meat into strips and then into squares of approximately 1cm. Salar Sauté the green onion in the fat until it is cooked, season to taste. Add the meat and fry for a few minutes just until it changes color. Remove from heat and add the chopped olives.
Let rest from one day to the next, on the second day chop the hard-boiled eggs. Take a dough, fill it with a tablespoon of the filling and sprinkle with the hard-boiled egg. Close by making the repulgue of your liking. Bake at maximum temperature for 15 min. about.
Tips: It is important to let the filling rest so that the taste is concentrated, if there is no time, let it cool completely. Never fill empanadas with hot dough because it moistens the dough.
These empanadas are NOT brushed with beaten egg. It is customary in other provinces to add raisins, although in Tucumán we consider it “unforgivable”, I understand that you may like it, so you should add them when you take the filling out of the fire (previously soaked). The repulgue consists of closing the dough making a twist, for those who do not know how to do it, it can be closed by sealing it with a fork or with the gadgets for “dumplings”.
