Vigil empanadas, the original recipe

Welcome to Paulina Kitchen! Get comfortable, grab a leaf and a pen because today's recipe is unmissable. This meal considered by many, the richest part of Holy Week: Empanadas de Vigilia!

Why are they called vigil empanadas? ? Its name is because it is a product created with the limitation of vaccine or pork that exist in these holidays. Hence his name, empanadas of vigil.

Starting before these dates, we will be solving many doubts about this meal that we love. 

About vigil empanadas

Its history

In times of Lent the kitchen of many families is transformed and every Friday options such as eating without using meat as an ingredient are sought. For those who did not educated with this type of traditions, we told you a bit of what it is, well above:

It is called Lent to the days before Easter , about 40 days before. During Lent, he reserves a few days of mourning, fasting, calm and reflection for the crucifixion of Christ and in Easter his resurrection is celebrated. Then, during these 40 days of Lent , many people traditionally stop eating red meat and instead eat simpler meals of fish and vegetables.

I know there are vigil empanadas? Andres Calamaro says and we say each time we think of these dates.

What are vigil empanadas about

Typical empanadas on vigil days are usually filled with shellfish or some other types of meatless fillings ; With tuna, spinach and roquefort, three ingredients that make an appearance and are kings on these dates.

The combinations that are achieved are delicious. The majority very easy to do and a wonderful vegetarian option, we eat them a lot during Lent and at other times of the year, why not? There is no reason to restrict these flavors the rest of the year. However, fish -based preparations such as empanadas or a tuna cake are only achieved in Argentina during Easter. It is a mystery of Argentine cuisine.

3 different options to eat during Holy Week

• Spinach empanadas ?
  • We need: ½ l of warm milk, 12 pie covers, 25 g of butter, 2 tbsp. of flour, pepper c/n, nutmeg, salt, 2 hard eggs, 50 g. of Ricotta and 1 tied of cooked spinach.
  • Derret the butter in a pan, add the flour and mix with a wooden spoon. We incorporate milk, condiments and continue stirring until thicker. We turn off the fire and hope it will be shant, now we incorporate the chopped spinach and cheese. Fill the empanada covers, close and bake.

• Stuffed salmon
  • We need: 4 pink salmon portions, a boiled broccoli cup, 2 leeks, 2 tomatoes, lemon juice, ½ chili pepper, olive oil, salt, pepper and boiled potatoes.
  • Cut the fish through the center along and season with salt, pepper and lemon juice.
  • We fill each one by placing pieces of broccoli, the chopped chili pepper, the tomatoes in pieces and the sliced leeks. At the top of each portion we throw oil and wrap each in a rectangle of aluminum foil. Bake for 15 minutes and serve with potatoes.

• Eggs to Villaroy
  • Ingredients: 5 hard eggs, 25 g of butter, 500 g. of thick white sauce, 2 beaten eggs, breadcrumbs, oil and parsley.
  • Cut the hard eggs throughout half and remove the yolks. Place the yolks in a separate bowl and step on a fork and incorporate the butter. Fill each egg in half and close them by putting together the whole eggs again.
  • Back them by passing them twice through the white sauce, then through the breadcrumbs and cool. Then pass the eggs through beaten egg and the breadcrumbs.
  • Fry in hot oil until golden, decorate with parsley and serve.

Now the Reina Recipe, the originals, the empanadas of vigil. A recipe that is worth gold on these dates. Any questions we have talked in comments. 

Vigil empanadas recipe

Ingredients for a dozen empanadas

•  2 tuna cans
• 1 chopped tomato
• ½ chopped red pepper
• 1 chopped green pepper
• 1 chopped onion 
• 2 cooked eggs
• 1 chopped leek
•  2 Cditas. of paprika
•  1 pinch of salt
•  1 pinch of pepper
•  12 empanadas tapas

How to make wakeup empanadas step by step

1. Open the tuna cans and remove the liquid. If it is tuna in oil, you can take advantage of the oil and put it to heat in a pan.
2. When the oil is hot, sauté the chopped onion and the leek. If necessary, a little more oil can be added so that these ingredients do not burn.
3. Once the onion is transparent, incorporate the red pepper and the green pepper. Continue cooking. Add salt and pepper to taste.
4. Finally add the chopped tomato when the peppers are tender and sprinkle paprika to taste (sweet or spicy). Cook one more minute and add crumbled tuna and chopped cooked eggs.
5. When the filling is ready, let it be a bit.
6. To assemble them, grab a empanada lid and place some mixture in one of the halves, close it and seal the edges with a fork. Repeat this step to fill all empanadas. 
7. Frigues can be cooked in plenty of oil or baked. To make them in the second way, bake for 15-20 minutes with the preheated oven at 180 ° C.