Empanadas de Carne al Cuchillo
What do you do with leftover meat after an asado?
There is only one answer: make empanadas! I had never made meat empanadas before, but had tried this traditional type of meat empanadas and loved them! So of course, I had to try to make my own.
Here is my ‘Empanadas de Carne‘ recipe:
- Pastry dough, cut in small circles, about 5 inches in diameter
- Leftover steak. You can use any type of meat, or ground beef
- Sliced green olives
- handful of raisins
- hard-boiled egg, chopped
- 1 small onion, diced
- 1 zapallo, or zuccini, grated or diced (optional, not traditional)
- olive oil
- salt and pepper to taste
- Slice up steak into small chunks. In Spanish, this style is called carne a cuchillo, roughly translated – mincemeat.
- In a frying pan, saute the onions until they are soft and golden.
- Then add the meat and zapallo and a little olive oil. Saute until the zapallo is very soft. Mix well.
- To the meat mixture, add your chopped egg, olives and raisins, with lots of cumin powder and some salt and pepper.
- Now it is time to fill the empanadas! Holding the dough in your hand, fill with your meat mixture as if you were filling a taco. Then seal the edges of the empanada together by pressing them with your fingers, or twisting them to form a prettier edge.
- Bake in the oven on medium heat until the dough is golden brown and a little crispy.
- Serve with salad and enjoy!
Disclaimer: I do not use measurements for several reasons:
- When working with leftovers, I just use what I have.
- I don’t own a measuring cup.
- Measurements are in a different system, so even if I did have a measuring cup, I wouldn’t know how to read it. Same goes with temperatures.
- I think cooking is an art, not a science, so I like to get creative. Measuring ingredients doesn’t feel creative to me.
- I believe that anyone with basic cooking skills should be able to follow the recipe, and can measure ingredients to taste.
Happy Empanada making!!!