Hello beautiful people, welcome and welcome to Paulina Kitchen ! Today we get fully into a recipe that is all that is fine: cuke -cut meat empanadas. No strange things, no unpronounceable ingredients, only meat, knife, patience, and eager to eat rich.
This recipe is designed so that anyone can achieve incredible empanadas in their own kitchen. We are going to show you how to make these empanadas easy, juicy , tasty and with all the homemade wave that your kitchen deserves.
Do you want to learn how to make the best empanadas of your life? Then stay because this step by step is designed for you , so you can look, so that you do them with love and end with a smile from ear to ear (and empanada in hand).
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About the cuño -cut meat empanadas recipe
The cuño -cut meat empanadas are the jewel of Argentine cuisine. The secret is in cutting the meat by hand, with a knife, which ensures that they remain with a particular flavor, retain the juices and integrate in a spectacular way with the condiments.
This recipe is a tribute to the traditions that we love so much, with a homemade mass and a filling that combines textures and flavors like no other.
Do not scare yourself, make the real empanada cut with a knife is simple and faster than it seems, and the result is a before and after in your relationship with the empanadas!
The key: patience, good meat cut, and not spare in onion, which in addition to giving flavor, helps keep the filling of crown -cut meat empanadas , wet. Here there are no mysteries, just follow the steps and put love to the kitchen.
Argentine history of the pieces cut by knife
Cow -cut meat empanadas have their history and origin. This artisanal method is especially popular in the provinces of Norte Argentino, such as Tucumán and Salta , where cutting the meat with knife is almost an art. We can assure you that each family has its version of the empanadas recipe , with tricks that pass from generation to generation, as if they were a national treasure.
- In northern Argentina, the tradition of cutting the meat for empanadas with a knife is respected, in small cubes to achieve a bite full of texture and flavor, leaving aside the ground meat, which usually loses part of its juices during cooking.
In addition, in these provinces, each family has its special version, with family secrets of cuke -cut meat empanadas that are passed from generation to generation. So this recipe is part of a legacy that you can now enjoy and take to your table, regardless of what part of the world you are.
Empanadas of meat cut by knife vs. Minced meat empanadas
Why should you try the meat -cut meat empanadas , which sound a little more complicated, if you always did the minced meat and are a classic? Here we give you the key differences and the reasons for choosing today's technique:
- TEXTURE: Knife -cut meat empanadas retain larger flesh that provide incredible texture. Each bite is different and much more interesting.
- Sabor: By sealing the pieces of meat, the juices stay where they have to be, enhancing the taste in a way that the minced meat cannot match.
- Artisanal process: Yes, it has a little more time, but it is like having a specialty coffee instead of an instantaneous. The artisanal always has that special "something".
7 tips to make the pie cut by homemade knife
We are going to share some of the best saved secrets so that your cuño -cut meat empanadas are epic:
- I chose the ingredients well : not escathimés in the quality of meat and condiments. A good rosbif and fresh condiments will make a difference.
- Seal the meat over high heat : this allows the juices inside and the meat does not dry. In addition, the seal adds an extra flavor thanks to caramelization.
- Use onion in abundance: Don't be afraid of onion. Not only does it provide flavor, but it also helps the filling to be wet.
- Condimenta with love: paprika, cumin and pepper are the holy Trinity of the empanadas of knife cut. Do not stay short.
- Cold filling : Always fill in empanadas with the filling already cold to prevent the dough from moistening. This trick is essential for the dough to be crispy and do not break during cooking.
- Condimenta without fear : paprika, cumin and pepper are key to giving it the characteristic taste. Do not be afraid of condiments, which are the ones who are going to make the difference.
- Repulgue with confidence and without fear of success: if it does not get perfect, I said it is "rustic style" and you stay like a gourmet.
The ideal meat for knife -cut meat empanadas
For this recipe, it is always more advisable to use Rosbif , which has the perfect balance between lean and juicy. If you do not get, you can opt for buttock or quadril.
Do you want a flavor plus? Mix lean cuts with a touch of more fat meat. Of course, avoid very fibrous cuts that ruin the texture of the filling.
A special touch? Try this homemade salsa for meat empanadas
To accompany your pieces of knife cut, prepare this easy and delicious sauce:
- 1 grated tomato
- 1 grated garlic clove
- A touch of sweet and spicy paprika
- Chopped fresh parsley
- Lemon juice or vinegar
- Olive oil
I mix everything well and served together with the cuño -cut meat empanadas. GIRAZO INSURED!
🎁 HOW TO MAKE MASS FOR PERFECT EMPANADAS: https://www.paulinacocina.net/masa-para-mpanadas/21456
These crowd -cut meat empanadas are the perfect excuse for cooking something special. Try the recipe and tell us how it came out! Invite your friends, and become the star.
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Knife -cut meat empanadas recipe: step by step
Yield: 12-15 empanadas
Preparation time: 60 minutes
Cooking time: 20-25 minutes
Ingredients
For filling:
- 1/2 kg of Rosbif, cut into small cubes
- 2 large onions, finely chopped
- 1 Red, chopped bell
- 2 garlic cloves, chopped
- 3 Tritored Tomato CDAs
- Neutral oil (soy, corn or sunflower)
- Condiments: salt, pepper, sweet paprika, cumin
- 2 hard, chopped eggs
- Fresh parsley and onion of green (optional)
For the mass:
- 500 g of flour 000
- 80 g of butter
- 260 ml of hot water
- 1 CDA of salt
Cow -cut meat empanadas: step by step
Attenti: Preheat the oven at 180 ° C.
The filling:
- In a pot, heat a little neutral oil. Add onion, belling and garlic. Cook over low heat for 10-12 minutes, stirring occasionally, until the onion is transparent.
- Upload the heat to the fullest. Add the meat and seal it for 3-5 minutes without moving. This will prevent meat from losing its juices.
- Incorporate the crushed tomato, the condiments and, if necessary, the broth. Stir well.
- Reduce the heat to a minimum, cover and cook for 20-30 minutes. Stir every 10 minutes to avoid sticking.
- Turn off the heat and let cool completely before using.
The mass:
- In a bowl, mix the butter with hot water and salt until it melts. Hot water will help the dough more elastic and easy to work.
- Add the flour little by little, kneading to form a soft bun. It is important not to add all the flour at once to prevent the dough from being hard.
- Let the dough rest 30 minutes covered with a reviewer. This rest time allows gluten to relax and the dough is easier to stretch.
- Stretch and cut dough discs or form balls and stretch them individually. If you don't have shear, you can use a glass to shape the discs.
Armed and baked:
- Place a spoonful of filling in the center of each lid. Add chopped hard egg and fresh parsley if desired.
- Wet the edges with water, close and make the repulgue. If the repulgue costs, do not worry: the important thing is that the empanadas are well closed so that they do not lose juice during cooking.
- Take the empanadas to the refrigerator for 20 minutes before baking.
- Place the empanadas in a tray with butter paper.
- Bake at 180 ° C for 20-25 minutes, or until golden and crispy.
- Serve hot with a Creole or lemon sauce.
