As part of a series I’ve created for my ground beef partner Schweid & Sons I present to you NOT BURGERS! On this show I’ll give you great ideas for what to do with ground beef other than make burgers. Scroll to the bottom to see the video and follow along with this recipe…
The Empanada is the pride of Argentina and one of the greatest meat stuffed dough foods in the world. Empanadas originated in Spain but can now be found all over South America. They are traditionally filled with ground beef and baked, not deep fried.
Empanada comes from the Galician verb ‘empanar', which translates to ‘wrap in bread’. This is not just any recipe, and it’s not mine either. It comes from my good friend Rodolfo Camara in Buenos Aires. Rodo owns and operates a few of the best burger joints in Argentina and his father recently was forced to close the family’s 20 year old cafe Panini, a victim of the pandemic. Honor Panini and the Camara Family and make some really tasty empanadas.
You’ll need to make a butter crust dough for this recipe. Traditional empanadas are made with a crust using lard or shortening. My favorite comes from pie chef extraordinaire Paula Haney of the Hoosier Mama Pie Shop in Chicago. It’s super-easy to make, especially if you use a food processor. The recipe is included here with Chef Paula’s permission (thanks Paula!). You should make the dough FIRST, then make the filling. You can even make the dough a day in advance.
Paula Haney’s All-Butter Pie Crust Dough
1 3/4 sticks (196 grams) - unsalted butter, divided
1 tbsp - red wine vinegar
1/2 cup - cold water
2 1/4 cups - all-purpose flour
2 1/4 tsp - kosher salt
1/2 tbsp - granulated sugar
Cut the butter into 1/2-inch cubes. Freeze 5 Tbsp. (70 g) for 20 minutes or overnight; chill the remaining 1 1/8 sticks (126 g) in the refrigerator until ready to use. Stir the red wine vinegar into the cold water and set aside.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Add the frozen butter and PULSE 15 to 20 times, until the butter is in pea-sized pieces. Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
From The Hoosier Mama Book of Pie © 2013 by Paula Haney. Buy the book from Amazon, visit the pie shop in Chicago, and follow Hoosier Mama on Instagram at @hoosiermamapie
INGREDIENTS for the FILLING
1 lb - fresh ground beef
1/2 cup - onions chopped fine
1 tsp - salt
1/2 tsp - pepper
1/2 tsp - dried oregano
1/2 tsp - paprika
1/2 tsp - crushed red pepper flakes
1 tsp - concentrated vegetable broth or 1 boullion
2 tbs - tomato sauce
1 tbs - tomato paste
1/2 cup - white wine
1 - cup water
2 tbs - corn oil
Add corn oil to a large skillet. Cook beef, chop in pan, until pink has left. Add onion and cook until they are translucent (approx 5 min). Add salt, pepper, spices, wine, tomato paste, sauce, and vegetable broth and stir. Add water, lower to a simmer and cook covered for 1 hr 15 mins. Let cool and transfer to a bowl.
Heat oven to 400 degrees
Roll dough out until 1/8” thin and cut into 4” rounds (use a round dough cutter, or a large glass measuring at least 4”). prepare a small dish with cold water. With your finger rub the outer edge of the dough with a bit of water. Put a small, teaspoon-sized glob of mixture in the center of the dough ring and pinch together in a half-moon shape. Using a fork gently pinch the edge to form a seal. Cook on a cookie sheet for 20 min, or until the dough is golden.