Homemade Creole Empanadas

Name: Homemade Creole Empanadas
Prep time: 60 min
Cook time: 720 min
Total time: 780 min
Yield: 12 Portionen
Ingredients: 12 piece empanada doughs; 500 gramos minced meat; 500 gramos onion; 0.5 piece red pepper; 2 piece eggs; 20 gramos olives; 1 tbsp nutmeg; 0.5 tbsp cumin; 1 pinch bay leaf; 1 pinch ground chili; 2 piece plum tomatoes; 0.5 container white wine; butter or fat; oil for frying and sautéing

Appetizers

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Cook Time

13 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These Creole empanadas are an Argentine classic that always triumphs. The key is in the filling, with minced meat, caramelized onion and a touch of spices that give it a unique flavor. I have been preparing them for years and they are always a success at family gatherings and with friends. The filling needs time to cool and for the flavors to mix well, so it is ideal to prepare it in advance, even the day before. Go ahead and try them, you will love them! They are perfect for any occasion, from an appetizer to an informal meal. Enjoy!

Ingredients (14 ingredients)

12 piece empanada doughs
500 gramos minced meat
500 gramos onion
0.5 piece red pepper
2 piece eggs
20 gramos olives
1 tbsp nutmeg
0.5 tbsp cumin
1 pinch bay leaf
1 pinch ground chili
2 piece plum tomatoes
0.5 container white wine
butter or fat
oil for frying and sautéing

Preparation (11 steps)

Chop the onion

Thermomix® Setting

3 sec/Speed 5

Put 500 grams of onion in the Thermomix bowl and chop for 3 seconds at speed 5. Lower the remains of the walls of the bowl with the spatula.

Sauté the onion

Thermomix® Setting

8 min/248°F/Speed 1 120

Add a tablespoon of oil and a tablespoon of butter or fat to the Thermomix bowl. Sauté the onion for 8 minutes at 120°C and speed 1.

480

Add the pepper

Thermomix® Setting

5 min/248°F/Speed 1 120

Add ½ red pepper, clean and chopped into small cubes, to the Thermomix bowl. Sauté for 5 minutes at 120°C and speed 1. If the sauce dries, add a tablespoon of hot water.

300

Remove the vegetables

Remove the vegetables from the Thermomix bowl and reserve. Clean the bowl.

Cook the eggs

Put the eggs in a saucepan with cold water and cook for 12 minutes. Let cool, peel and cut into cubes. Reserve.

Sauté the minced meat in the pan

In a pan, sauté 500 grams of minced meat in batches with oil until golden brown. Remove and reserve.

Mix the meat and vegetables

Add the sautéed minced meat, the reserved vegetables, 1 grated or diced plum tomato and ½ glass of white wine to the pan. Cook over high heat for 5 minutes to evaporate the alcohol.

300

Cook over medium heat

Reduce the heat to medium and cook for 5 more minutes. Remove from heat and let cool.

300

Mix the filling

In a bowl, mix the chopped eggs, the sliced olives, the sautéed meat with the vegetables, 1 dessert spoon of nutmeg, ½ dessert spoon of cumin, 1 pinch of bay leaf and 1 pinch of ground chili. Let the filling cool for at least 12 hours.

Fill the empanadas

Fill the 12 dough discs for empanadas with a spoonful of filling in the center. Moisten half of the edge, close and make the crimp. Reserve in the refrigerator for a few minutes.