Argentine Empanadas

by Tokyo Terrace on November 4, 2009

empanadamontageWhen I was in college, I met this boy. He was cute, funny, sweet and attentive. I was completely head over heels in love with him within the first 5 minutes of our first date.

“I knew like ya know about a good melon.” — When Harry Met Sally

After a short time, I knew things were serious. Spend-the-rest-of-our-lives-together serious.

Boy was I in trouble. Sometimes I wonder if someone should have hit me over the head with a shoe and told me to run in the opposite direction. Especially when this particular boy said to me, “I am going to be spending 6 months in Argentina. And I’m leaving in 2 months. Oh, and by the way, we’re going to get married and move to Japan for 3 years.” Yep, shoulda put my running shoes on at that point.

Of course I am talking about the boy who turned into the man I  married. And I am still head-over-heels in love with him. Glad I left my running shoes in the closet.

Stick with me…I’ll get to the real point of this post very soon. But just to tide you over…

empanadasclosed4

I gave you that “background info” because it explains how and why I ended up making these Argentine Empanadas. When hubs (or boyfriend at the time) told me he was spending 6 months in Argentina I knew it would be difficult. I also knew I had to go visit him. Duh! So he left in February. Fast-forward to June, the day after my college graduation, and I was on a plane by myself to Argentina.

AND I happened to be sitting next to a guy from Texas who wanted to tell me all about his dog named Booger. Yeah. Like the ones from your nose.

To make a long story short, Brad and I spent 2 weeks traveling around Argentina. Most of our time was spent in Mar del Plata and Buenos Aires where we enjoyed a lot of wonderful food. Empanadas became a favorite food for both of us in Argentina and I have not had them since then. (And no, I will not tell you how long it’s been…)

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Did I mention that he proposed in Argentina? What a sneaky guy...

Last weekend I decided it was time to try making my own empanadas. I was determined to figure out the sweet and savory filling found in Argentina. The combination of ingredients here may seem strange at first, but trust me when I say that the flavors meld together to create delectable flavors and texture contrasts. Brad took a few for lunch today and his reaction was, “They are as good or better than any I had in six months in Argentina. You can quote me on that one! Flaky, slightly sweet, savory/rich filling. Oh my gosh.”

So, I hope that sentiment from Brad will help give you a little push to try these out! You can double the recipe and do everything through the last step and freeze them for later use. Just wrap them in plastic wrap and place in a freezer bag!  Thaw ’em out, bake ’em up, and they are a great last-minute party snack.

Argentine Empanadas

Makes 1 dozen empanadas

Filling:

2 T olive oil

1 lb. ground beef

1 small yellow onion, chopped

3 green onions, chopped

1 clove garlic, minced

1/3 cup pitted green olives, roughly chopped

1/3 cup raisins

2 boiled eggs, chopped

2 tablespoons soy sauce

2 tablespoons water

black pepper and salt to taste

In a large skillet, heat the olive oil over medium high heat. Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant. Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.

Dough (adapted from Asian Dumplings cookbook):

2 cups flour, plus extra for dusting

1/2 teaspoon salt

1 tablespoon sugar or honey

4 tablespoons shortening

5 tablespoons butter, chilled and diced

1 egg yolk (save the white to brush the dough before baking) mixed w/6 tablespoons water

In a large bowl, combine the flour, salt, sugar (if using honey, mix the honey together w/the egg yolk and water.)

Add the shortening and butter and use your fingers to break it into tiny crumbles (very important that this is done well! If you have a food processor, use that…I don’t, so I use what God gave me!)

Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently kneed the dough into a smoothish ball. Don’t do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Remove the dough from the refrigerator when thoroughly chilled. On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out section of dough and set aside. Do the same with the other half of dough.

Assembly:

Take each cut out circle and roll it out so it is thin, but not so thin you can see through it. Put about 2 tablespoons of filling in the center of the dough circle and seal the edges. Place the filled empanada on a lined baking sheet. Lightly whisk your reserved egg white. Before placing in the oven, brush the top of each empanada with the egg white.

Bake at 375 degrees F for about 20 minutes or until the tops are golden brown.

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  • tokyoterrace

    Jan: Thanks mom :)

  • tokyoterrace

    Jan: Thanks mom :)

  • tokyoterrace

    Mike: My husband (and I) would both agree with that statement!

  • tokyoterrace

    Mike: My husband (and I) would both agree with that statement!

  • tokyoterrace

    Justalittlepiece: Thanks for your sweet comment! I hope we are able to share this story with out grandkids. Its a fun story to tell… I’m so touched that you felt the urge to smile while reading this post. I hope to see you again here soon!

  • tokyoterrace

    Justalittlepiece: Thanks for your sweet comment! I hope we are able to share this story with out grandkids. Its a fun story to tell… I’m so touched that you felt the urge to smile while reading this post. I hope to see you again here soon!

  • tokyoterrace

    ArmpitOfAmerica: Thank you for stopping by!

  • tokyoterrace

    ArmpitOfAmerica: Thank you for stopping by!

  • tokyoterrace

    Tylerandalyssa: Thanks for your note! Your blog is great- I can certainly identify with many of your posts. I can’t wait to see more about your lives in Japan! Oh, and I found the shortening at an international grocery store. I’ve never seen it at a regular Japanese grocery store though.

  • tokyoterrace

    Tylerandalyssa: Thanks for your note! Your blog is great- I can certainly identify with many of your posts. I can’t wait to see more about your lives in Japan! Oh, and I found the shortening at an international grocery store. I’ve never seen it at a regular Japanese grocery store though.

  • tokyoterrace

    lisaiscooking: There were delicious!

  • tokyoterrace

    lisaiscooking: There were delicious!

  • tokyoterrace

    Jenn: I’m glad it makes you hungry! That’s a good sign… :)

  • tokyoterrace

    Rachael: I hope you enjoy Japan when you are here! Hopefully you’ll find some helpful food hints on Tokyo Terrace.

  • tokyoterrace

    Jenn: I’m glad it makes you hungry! That’s a good sign… :)

  • tokyoterrace

    Rachael: I hope you enjoy Japan when you are here! Hopefully you’ll find some helpful food hints on Tokyo Terrace.

  • tokyoterrace

    Kelly: Thanks for your compliments. I am so happy you enjoyed reading this post! I stopped by your blog and it looks really great! Especially the sweet potato fries- YUM!

  • tokyoterrace

    Kelly: Thanks for your compliments. I am so happy you enjoyed reading this post! I stopped by your blog and it looks really great! Especially the sweet potato fries- YUM!

  • tokyoterrace

    Sara: I’m glad you clicked on my post too! Thanks so much for your comment- it’s so great to hear all the different reactions to the story and the recipe. And, your comment about the Food Network stuff- totally put a HUGE smile on my face! Sort of a dream of mine… Nice to meet you as well!

  • tokyoterrace

    Sara: I’m glad you clicked on my post too! Thanks so much for your comment- it’s so great to hear all the different reactions to the story and the recipe. And, your comment about the Food Network stuff- totally put a HUGE smile on my face! Sort of a dream of mine… Nice to meet you as well!

  • tokyoterrace

    mylastbite: Agreed- my husband *is* cute! Thanks for stopping by :)

  • tokyoterrace

    mylastbite: Agreed- my husband *is* cute! Thanks for stopping by :)

  • tokyoterrace

    Rebecca: I love you too seester. Thanks :)

  • tokyoterrace

    Rebecca: I love you too seester. Thanks :)

  • tokyoterrace

    Aunt J: Thank you! I have no idea how to top this one… maybe I should give up now while I’m ahead? Haha

  • tokyoterrace

    warlock6: I’m glad you have a new addition to your recipe book!

  • tokyoterrace

    Aunt J: Thank you! I have no idea how to top this one… maybe I should give up now while I’m ahead? Haha

  • tokyoterrace

    warlock6: I’m glad you have a new addition to your recipe book!

  • tokyoterrace

    VirsLee: Thank you! I hope you enjoy them!

  • tokyoterrace

    fallingnotflying: Thank you!

  • tokyoterrace

    VirsLee: Thank you! I hope you enjoy them!

  • tokyoterrace

    fallingnotflying: Thank you!

  • tokyoterrace

    Juan: All the ingredients may not be tradition, but I just decided to work with what I had to create the best flavor. It worked out great! I would love to see your dough recipes. Why don’t you email them to me at

    Thanks for stopping by!

  • tokyoterrace

    Juan: All the ingredients may not be tradition, but I just decided to work with what I had to create the best flavor. It worked out great! I would love to see your dough recipes. Why don’t you email them to me at

    Thanks for stopping by!

  • Leandro

    I’m from Argentina. In my childhood I lived in Mar del Plata. Thank you

  • Leandro

    I’m from Argentina. In my childhood I lived in Mar del Plata. Thank you

  • http://abjtraducciones.wordpress.com/ Juan Idiazabal

    I did understand that… As for the recipes, I will look them up and sent them to you as soon as possible… If you wish another recipes just ask…

  • http://abjtraducciones.wordpress.com Juan Idiazabal

    I did understand that… As for the recipes, I will look them up and sent them to you as soon as possible… If you wish another recipes just ask…

  • http://www.pureluxury.com/ Gina

    Hmm, I’m not a big fan of raisins but the picture of the filling looks mighty tasty and empanadas are one of my childhood favorites. I love a good romantic, knew-it-ASAP story too! Thank you so much for sharing your story (and your recipe!).

  • http://www.pureluxury.com Gina

    Hmm, I’m not a big fan of raisins but the picture of the filling looks mighty tasty and empanadas are one of my childhood favorites. I love a good romantic, knew-it-ASAP story too! Thank you so much for sharing your story (and your recipe!).

  • Pat Meyer

    Greetings from South Dakota. . . today’s entry prompted me to write . . . I am Scott Meyer’s mom and he likes to think he helped be the matchmaker in your relationship at LC! Sounds like that first date was the start of something good! Scott introduced me to your blog this summer. Your recipes, photography, and life stories are a delightful combination. Congratulations on your fabulous blog!

  • Pat Meyer

    Greetings from South Dakota. . . today’s entry prompted me to write . . . I am Scott Meyer’s mom and he likes to think he helped be the matchmaker in your relationship at LC! Sounds like that first date was the start of something good! Scott introduced me to your blog this summer. Your recipes, photography, and life stories are a delightful combination. Congratulations on your fabulous blog!

  • Pingback: Cocktail Friday: Tokyo Cosmo (and some news!) « Tokyo Terrace()

  • Anna

    Can you explain where the boiled eggs are used in this recipe? Thank you.

  • Anna

    Can you explain where the boiled eggs are used in this recipe? Thank you.

  • http://wwww.whimsycheesecakes.com/ Cheesecake Queen

    Ummmm…….these look wonderful. The recipe is very similar to one that I received from my Spanish-class teacher in high school….she wanted us to explore various food traditions of Spain, Mexico, & South America so she did some research and gave us each a dish to make. Being not so interested in cooking at the time, I whined until my mom agreed to make them for me…..She used her standard pie crust recipe, and had some concerns about the filling ingredients—imagine a traditional German/Midwest cook confronting the use of olives and raisins in a meat dish, LOL! Anyway, thanks…..your recipe reminded me of that, and it looks so good I’m gonna have to try a batch this week!

  • http://wwww.whimsycheesecakes.com Cheesecake Queen

    Ummmm…….these look wonderful. The recipe is very similar to one that I received from my Spanish-class teacher in high school….she wanted us to explore various food traditions of Spain, Mexico, & South America so she did some research and gave us each a dish to make. Being not so interested in cooking at the time, I whined until my mom agreed to make them for me…..She used her standard pie crust recipe, and had some concerns about the filling ingredients—imagine a traditional German/Midwest cook confronting the use of olives and raisins in a meat dish, LOL! Anyway, thanks…..your recipe reminded me of that, and it looks so good I’m gonna have to try a batch this week!

  • thewhitesintokyo

    Jessica,

    Thanks so much for that sweet message. Living here in Japan is pretty crazy sometimes, but we are grateful for it and I’m sure we’ll miss it once we’re back in the States in a few years. We definitely aspire to what you and your hubby have going on, so we appreciate you sharing that too.

    These empanadas are amazingly delicious. Let us know how they turn out!

    -Brad

  • thewhitesintokyo

    Definitely…agreed.

    -Husband of the blogger-in-chief

  • thewhitesintokyo

    Jessica,

    Thanks so much for that sweet message. Living here in Japan is pretty crazy sometimes, but we are grateful for it and I’m sure we’ll miss it once we’re back in the States in a few years. We definitely aspire to what you and your hubby have going on, so we appreciate you sharing that too.

    These empanadas are amazingly delicious. Let us know how they turn out!

    -Brad

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