Argentine empanadas

Step-by-step preparation

Cooking time: 1 hr 35 mins

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

6. STEP 6

   

7. STEP 7

   

8. STEP 8

   

9. STEP 9

   

10. STEP 10

    

11. STEP 11

    

12. STEP 12

    

13. STEP 13

    

14. STEP 14

    

15. STEP 15

    

Comments on the recipe

Oriole

09.08.2023

4.6

Interesting recipe.

MariSha

09.08.2023

4.5

I really liked the ARGENTINE EMPANADAS! The difficulty was finding the fat. I never use it, but I know that it is sometimes necessary in a test. I have a cookie recipe where fat is one of the ingredients. I tried to replace it with sour cream: “earth” and “sky”, in comparison with the presence of fat in the dough. So I had to turn to my neighbor in search of fat. We call it “lard”, i.e. melted pork fat. The dough turned out interesting and easy to work with. Rolled out thinly. They rise when baked, but do not settle after cooling. The hot ones are crunchy, the cold ones are also very tasty, they don’t “turn to stone.” I had a void between the filling and the dough after baking. But this did not affect the taste. We all liked the recipe. THANK YOU Ellisa!!!