Name: Avaliação de Empanadas Argentinas por hurkanakbiyik em La Rosario Heemstede Argentijns Grill Restaurant, Heems
Item: Empanadas Argentinas
Rating: 3.8
Author: hurkanakbiyik

Argentine empanadas are hand-sized baked or fried pastries with a soft wheat dough folded over a savoury filling and sealed with a rope-like crimp called the repulgue, whose pattern tells you what is inside. The classic is carne, a filling of hand-cut or minced beef cooked with onion, cumin, paprika and sometimes hard-boiled egg, olive and raisin, and every province argues for its own version: Salta's are small, spicy, with potato and spring onion; Tucumán's use matambre cut by knife and are baked in a clay oven; Mendoza's add olive and more onion; and Córdoba's include a little sugar in the dough and sometimes in the filling. Beyond beef the standard menu runs to ham and cheese, chicken, humita of creamed corn, spinach, and the sweet quince or dulce de leche. They are the national snack and party food, ordered by the dozen from specialist shops, and the Tucumán festival each September crowns a champion.

The dough is flour, beef fat or lard, salt and warm water, kneaded briefly and rested, then rolled into discs of twelve to fifteen centimetres; most shops and home cooks now buy the discs ready-made, and the honest ones say so. The beef filling is cooked the day before so the fat sets: onion softened in plenty of fat, the beef added and cooked only until it loses its rawness, then cumin, sweet paprika, a little chilli, salt, and the hard-boiled egg and olive folded in once cool. A spoonful goes in the centre of each disc, the edges are moistened, folded over and crimped in a repulgue of a dozen or more folds that seals tightly so the fat does not leak. They are baked at about 220°C for fifteen to twenty minutes until golden, often brushed with egg, or fried in beef fat in the north-west; a good shop marks each flavour with a different crimp so they can be told apart on the tray.

Judge them in the hand first: the dough should be thin enough to show the filling's shape, golden and slightly flaky from the fat, with no cracks and no raw pale seam at the fold. Bite and the beef filling should be juicy enough to drip a little, which is the whole point of cooking it in fat, with the onion sweet and the cumin clear, the meat in pieces rather than a paste, and the egg and olive in proportion. Mark down a dry, crumbly filling, which means lean mince or overcooking, a thick bready crust, a greasy underside from a cool oven, a filling that is mostly onion, a repulgue that has burst and let the juice run out, and empanadas that have been reheated, which show as a tough, dull dough. A dozen should take two hands and no cutlery, and the carne should be judged before any other flavour.

Empanadas Argentinas

Netherlands

La Rosario Heemstede Argentijns Grill Restaurant

Pretty standard starter fork this Argentinian restaurant. Deep fried served in two pieces and taste well. Served hot and I liked it but nothing special in this beef version.

Avaliação de Empanadas Argentinas por hurkanakbiyik em La Rosario Heemstede Argentijns Grill Restaurant, Heemstede, Países Baixos

Empanadas Argentinas

La Rosario Heemstede Argentijns Grill Restaurant

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