Hubby served a two year service mission in Argentina. He always fondly remembers the place, the people, and OF COURSE the food. Steak this, homemade pasta that, chimichurri, and don't forget the empanadas.
For years I have been trying to perfect the art of the empanada. Once I even tried making the dough from scratch...HUGE mistake. For years I failed making a yummy empanada. Success didn't come until we found actual empanada shells at a specialized food store.
The shell made ALL the difference.
The shells we now religiously use are made by Goya. We have only been able to find them at specialty stores (in other words not your local grocery store).
I know it might be a pain to find them, but find them you must. Try out these little fried pockets of goodness, you must. Really once you have the shells, the possibilities of fillings are endless.
I am going to share our version of the traditional filling.
1-2 packages of Goya empanada shells (meant for frying)
1 lb of ground hamburger
1 med onion, minced
2-3 hard boiled eggs. sliced
2 Tablespoons of sugar
*further options for TRULY traditional empanadas
handful of raisins
green olive, one per empanada
oil, for frying
Cook ground hamburger. Add eggs, onions, and sugar (add optional ingredients here too)
Place a large spoonful of mixture in the center of a shell. With your finger, dampen the edges with a small amount of water.
Fold the shell in half, making sure to seal the edges. Crimp the edges, by starting at one end and folding over small sections of the edge. Keep folding on itself until your empanada looks like this.
Heat oil. Fry 2-3 empanadas at a time. Fry until golden brown. Just a minute at the most.
Now serve and watch them disappear.
Once you got the hang of it, you can fill these babies with just about anything. We have even done cream cheese and cinnamon and sugar. DE-lightful.