The Cordoban empanadas, a culinary tradition from Córdoba, Spain, combine classic flavors such as beef, olives, and raisins in a golden, crispy crust. Perfect for sharing at gatherings and enjoying regional gastronomy.
To prepare the Cordoban Empanadas, a mixture of onion, tomato, and paprika is sautéed, then cooked with boiled beef, flour, olives, raisins, and potatoes.
The filling is carefully reserved.
For the dough, flour, water, fat, and salt are mixed until a smooth dough forms.
Discs are shaped from the dough, generously filled, and baked until golden.
Don't forget the final touch with beaten egg.
Enjoy your meal.
Cordoban Empanadas
Ingredients
500 grams of Flour
150 grams of Beef fat
1 pinch of Salt
Water
½ One kilogram of veal meat
1 tablespoon of Cumin
1 Large potato
3 tablespoons of Tablespoon of beef fat
½ tablespoon of Tablespoon of flour
2 Hard-boiled eggs
3 Onions
1 Tomato
1 tablespoon of Sweet paprika
100 grams of Chopped olives
50 grams of Grape raisins
Preparation
Step 1 : To prepare the empanadas, start by heating the beef fat in a skillet and browning the diced onions along with the tomato.
Step 2 : Then add the sweet paprika and set aside this mixture.
Step 3 : Next, add the boiled, cubed beef along with the flour, and cook over moderate heat until it comes to a boil.
Step 4 : Remove from heat and add the olives and raisins, mixing with the boiled potatoes.
Step 5 : Set aside the filling.
Step 6 : To make the dough, place the flour in a ring shape, add half a cup of water, the room-temperature fat, and salt, mixing until a soft dough forms.
Step 7 : Divide into small pieces and knead until forming empanada discs.
Step 8 : Place a generous spoonful of filling in the center of each disc, close it, and crimp the edges to prevent the filling from escaping.
Step 9 : Bake the empanadas at 200°C until the dough is golden.
Step 10 : For a shiny finish, they can be brushed with beaten egg.
Step 11 : Then, simply plate and serve.
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