S4 E26 Empanadas - Revisiting Argentina's Delicious Stuffed Pastry with a New Lamb Filling

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

Boil water and add salt to make a salmuera.

Add 6 tablespoons of butter to the boiling water to melt it, then let it cool.

In a mixer, combine the cooled salmuera with 6 cups of flour using a dough hook until a stiff dough forms.

Divide the dough into two discs and let it sit covered on the counter.

In a cast iron skillet, melt 6 tablespoons of butter and sauté 1 finely diced onion and 4 cloves of minced garlic until soft.

Add 1/2 small rutabaga diced into small squares and cook for about 10 minutes until softened but not mushy.

Stir in 1 teaspoon of fresh thyme and 1 tablespoon of za'atar spice, cooking until fragrant.

Transfer the mixture to a bowl and add 1 finely diced carrot.

In the same skillet, add 1 pound of ground lamb and 2 tablespoons of lard, cooking until crispy and browned.

Season the lamb with salt and pepper, then combine it with the vegetable mixture in the bowl.

Grate 1 potato, soak it to remove starch, and add it to the skillet with the remaining butter and onion mixture, cooking briefly before adding to the bowl.

Add 3 hardboiled eggs to the filling mixture, chopping them up as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens