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Empanadas cordobesas
Empanadas cordobesas: fried beef empanadas from Córdoba with raisins and potato, dusted with sugar while hot
Sweet and salty is the whole point here. Córdoba's empanadas hold a filling of beef, onion, a little potato, raisins and olives, and the moment they come out of the fryer they get a sprinkle of sugar that melts into the crackly crust. They turn up at birthday parties, school fundraisers and the patriotic holidays of 25 May and 9 July, often next to a bowl of locro. If the sugar on top sounds odd, try one: the contrast with the cumin and paprika is the local hallmark. The error that ruins them is frying in oil that isn't hot enough, which leaves them pale and greasy; keep it at 175 °C. Chef's tip: dust with sugar within seconds of draining, while the surface is still glistening, or it won't stick.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 2 ⅞ oz beef drippingmelted (rendered beef fat)
- 1 cup warm water
- 2 tsp salt
For the filling
- 2 tbsp sunflower oil
- 2 onionsfinely chopped
- 1 red pepperfinely diced
- 1 ⅛ lb beef mincenot too lean
- 2 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp ají molidoor mild chilli flakes
- 1 potatoabout 200 g, cut into 5 mm dice
- 1 ⅜ oz raisinssoaked in hot water for 10 minutes and drained
- 2 ⅛ oz green olivespitted and chopped
- 2 eggshard-boiled and chopped
To fry and finish
- 4 ¼ cups sunflower oilfor deep frying
- 3 tbsp caster sugar
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Method
0/8 doneStep 1: Mix 1 ⅛ lb plain flour and ¾ tsp salt, add 2 ⅞ oz beef dripping and 1 cup warm water and knead until smooth and soft. Wrap and rest for 30 minutes.
5 minStep 2: Cook 1 potato in boiling salted water until just tender, then drain.
6 minStep 3: Heat 2 tbsp sunflower oil in a frying pan over a medium heat and cook 2 onions and 1 red pepper until soft and translucent.
8 minStep 4: Turn up the heat, add 1 ⅛ lb beef mince and cook, breaking it up, until no pink remains and the juices bubble; mince must reach 160°F.
6 minStep 5: Stir in 2 tsp sweet paprika, 1 tsp ground cumin, ½ tsp ají molido and the rest of 1 ¼ tsp salt, then fold in the potato, 1 ⅜ oz raisins and 2 ⅛ oz green olives. Cool completely and fold in 2 eggs.
Step 6: Roll the dough to 2–3 mm and cut 12 cm circles. Fill each with a heaped tablespoon of filling, fold over and seal with a twisted or fork-pressed edge.
Step 7: Heat 4 ¼ cups sunflower oil to 350°F in a deep pan. Fry 3 or 4 empanadas at a time until puffed and deep golden, turning once.
4 minStep 8: Drain for a few seconds on kitchen paper and immediately sprinkle with 3 tbsp caster sugar. Serve warm.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 22 g
- Carbs
- 55 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does empanadas cordobesas take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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