Empanadas Uruguayas (Uruguayan Beef Empanadas)
The Quirky Foodster Team
Ingredients
- Empanada dough discs (store-bought or homemade) — 12
- Vegetable oil — 2 tbsp
- Large onion, finely chopped — 1
- Minced (ground) beef — 500 g (1.1 lb)
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and black pepper, — to taste
- Hard-boiled eggs, chopped — 2
- Green olives, pitted and halved — 12
- Raisins — 3 tbsp
- Egg, beaten, for egg wash — 1
Method
- Heat the oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
- Season with cumin, paprika, salt, and pepper. Remove from heat and let cool slightly.
- Stir in the chopped hard-boiled eggs, olives, and raisins until evenly distributed.
- Preheat the oven to 200°C (390°F). Place a spoonful of filling in the center of each dough disc.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal, then crimp with a fork or fold decoratively (repulgue).
- Arrange the empanadas on a baking tray and brush each with beaten egg.
- Bake for 20–25 minutes until golden brown and crisp.
Introduction: Empanadas are stuffed pastry pockets found throughout Latin America, and Uruguay's version typically features seasoned minced beef with onion, hard-boiled egg, and olives, baked or fried until golden.
Cultural Background: Empanadas are stuffed pastry pockets found throughout Latin America, and Uruguay's version typically features seasoned minced beef with onion, hard-boiled egg, and olives, baked or fried until golden. A staple at parties, bakeries, and casual gatherings, empanadas reflect the country's Spanish culinary heritage while carrying distinctly local touches, such as the inclusion of green olives and raisins in the filling.
Tips: Let the filling cool before assembling, as hot filling can make the dough soggy or difficult to seal. Crimping the edges firmly (or using the traditional repulgue fold) prevents the filling from leaking during baking. These empanadas can also be fried instead of baked for a crispier result, if preferred.
Variations: Add finely chopped bell pepper to the filling for extra flavor and texture. A cheese and corn filling is a popular vegetarian alternative found in Uruguayan bakeries. Vegetarian version: replace the meat with a mixture of sautéed vegetables, corn, and cheese.
Storage: Store baked empanadas in an airtight container in the refrigerator for up to 3 days, or freeze unbaked empanadas for up to 2 months.
Reheating: Reheat in an oven at 180°C (355°F) for 10 minutes until warmed through and crisp again.
FAQs:
Q: Why do Uruguayan empanadas include olives and raisins?
A: This combination is a distinctive regional touch, adding bursts of salty and sweet flavor that balance the savory beef filling.
Q: Can empanadas be fried instead of baked?
A: Yes, frying is a common alternative method and produces a crispier, more indulgent result.
Q: Can I make the filling a day ahead?
A: Yes, preparing the filling in advance and refrigerating it makes assembly quicker when you're ready to bake.
- Empanada dough discs (store-bought or homemade) — 12
- Vegetable oil — 2 tbsp
- Large onion, finely chopped — 1
- Minced (ground) beef — 500 g (1.1 lb)
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Salt and black pepper, — to taste
- Hard-boiled eggs, chopped — 2
- Green olives, pitted and halved — 12
- Raisins — 3 tbsp
- Egg, beaten, for egg wash — 1
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