Roast empanadas: all tips for juicy

Hello everyone! and welcome to Paulina Kitchen. Today we are going to make a recipe of use that we like so much in this blog. We are going to make roast empanadas, a recipe that gives a new life to that tasty and smoked meat that gave us so much happiness.

And be careful, we are not talking about any empanada: these empanadas with roast meat carry that smoked roast that makes them unique. So they are gathering the ingredients and Chimichurri because today something epic is cooked to surprise everyone.

About roast empanadas

Roasted empanadas are not a simple variant of meat empanadas , but are a way of paying tribute to the Argentine roast . Unlike the classic stuffed with minced or knife cut , these empanadas with roast meat have that grill like that gives it a special touch.

The key is to take advantage of roast leftovers and combine them with ingredients that realize their flavor without oversight. Roasted empanadas can wear onion, bell, egg, olives or whatever they have at hand , but always respecting that well barbecue. And not to mention the final touch: a good homemade chimichurri to make it a flavor bomb!

6 reasons for empanadas with roast meat

1. They take advantage of the leftover meat: nothing to throw food, in these timps of roast leftovers it is recycled with style.
2. They have a unique flavor: the taste of smoked meat in roast empanadas is all that is fine.
3. They are fast and easy to do: if the meat is already ready, making roast empanadas is simple.
4. They can be freezed: you can allow lists and freeze to eat on another occasion.
5. They are perfect for sharing: roast empanadas are ideal for a joint, a pecking or express lunch.
6. They are an excuse to make more roasted: because if there is more left over, more roasted empanadas can be done.

How more take advantage of roast leftovers

The meat left after a Sunday roast is a treasure. Do not let her die in a corner of the refrigerator, because with a little creativity you can make incredible dishes. In addition to roasted leftovers , which are undisputed stars, there are other options:

• Roasted tacos: with a little guacamole and purple onion, they are spectacular.
• Roasted sandwiches: a good homemade bread , Chimichurri and a pair of roast meat fetas, and voila!
• Straight of meat and vegetables: a quick sauteed with what is in the refrigerator, the dinner saves you.
• Roast stew: If there is a lot left, you can make a stew with tomato, potato and peas and meat in pieces.

9 tips so that roast meat empanadas come out juicy

1. Make a broth : in addition to moisturizing the meat, the homemade broth provides flavor.
2. Add some fat from the roast : a fat of fat in the preparation of the broth gives juice and enhances the barbecue taste of roast empanadas.
3. Use onion and mixture in the mixture : These vegetables release their juice and enhance the taste of roast empanadas.
4. Hydrate with tomato sauce: a little homemade tuco that we had left of some recipe, or chopped tomatoes provide juiciness to the filling of roast empanadas.
5. Let the filling cool: this step is essential to prevent the meat from drying out. Always prepare roast empanadas with cold filling.
6. Do not abuse the filling : too much can make the dough of roast empanada break and lose its juiciness.
7. Sealing them well : a firm repulgue prevents roast empanadas from losing liquid in cooking.
8. Using a good dough: either a bought dough or a homemade dough of empanadas , it is important that they are fresh and quality to support the filling well without breaking.
9. Cook them in a strong oven : For perfect roast empanadas , it is important that the oven is very hot. Thus the dough is crispy and the interior remains juicy.

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Roast empanadas recipe

Yield: between 18 and 24 empanadas (approximately)

Preparation time: 40 minutes

Ingredients

• Between 18 and 24 empanadas tapas
• 500 g of roast meat
• 1 belling
• 1 onion
• 2 garlic cloves
• 1/2 cup crushed tomato or 1 grated tomato
• 2 hard eggs
• 1 handful of chopped parsley
• Olives (optional)
• Empanadas covers
• Chimichurri to serve (optional) see recipe

For the broth: 

• 500 ml of water
• condiments to taste (paprika, rosemary, oregano, garlic, etc)
• 1 carrot
• parsley or celery stems
• salt, pepper
• meat fat
• onion

How to make the empanadas recipe with steep steep step by step

1. Chop roast meat in small pieces. Remove the fat, but reserve a little for the broth.
2. In a small pot to heat the water with rustically chopped vegetables , the fat of the meat and condiments. Let boil around 30/40 minutes to take flavor.
3. In a pan bleed over low heat onion, belling and garlic cloves , all chopped. Add salt and remove so that vegetables soften.
4. Add the meat and saute a few minutes to integrate, add two tablespoons of broth and crushed or grated tomato. Cook over low heat until everything is integrated. Turn off the heat and let cool.
5. Once the filling is cold (this is key for empanadas not to lose juices and are dry). Add the chopped hard eggs, parsley and in this step the olives are added, if they are going to be used.
6. Build roast empanadas by placing a landfill portion on each lid. Close with repulgue or pressing the edges with a fork.
7. Take the preheated oven at 200 ° C for about 15-20 minutes , until golden brown. Serve the roast empanadas accompanied by Chimichurri homemade. A delight!