Empanadas
Empanadas are a street food dish typical of Argentina and spread throughout South America that, according to tradition, Argentine women prepared to celebrate the return of their men from the pampas. They are half-moon-shaped dumplings baked (or fried) in a crunchy shell made of water, flour and oil. In the original version, empanadas are filled with minced meat, onions, peppers, spices and hard-boiled eggs, but you can be creative and create fillings based on your customers tastes. This is our version of empanadas filled with tuna, peppers and onions. Thanks to Dual-Power technology, all you have to do is adjust the percentage of top and deck power and you’re done, the heat will be evenly distributed for a crispy shell and moist filling without even turning the tray. How to make empanadas INGREDIENTS for a 60×40 baking tin (12 empanadas) For the dough Flour type 00 (W 240/260) 300 gWater 85 gEgg yolks 25 gButter 45 gSeed oil 15 gFine salt 10 gWhole milk and egg yolk for brushing For the filling Canned tuna 150 gCoppery onions 200 gRed peppers 50 gYellow peppers 50 gPeeled tomatoes 65 gEVO oil 20 gFine salt to tasteParsley to tasteCumin to tasteSmoked paprika to taste Heat: S series Multibake 200°C, 40% top 35% deck, 20 minutes. How to make the filling for Argentine empanadas In the oven: Place the chopped onion in a baking tray with some oil and bake on S series set at 200 °C, 40% top, 35% deck for 10 minutes. Meanwhile, dice the peppers and season them with the crushed peeled tomatoes and salt. Add the peppers and peeled tomatoes to the onion and place back in the oven for a further 20 minutes. When cooked, add the vegetables to the tuna and cool in blast chiller in positive. Once the mixture has cooled, add cumin, paprika and chopped parsley. In the frying pan: Fry the onion, meanwhile dice the peppers and season with the crushed peeled tomatoes and salt. Add the peppers and peeled tomatoes to the onion and continue cooking for 20 minutes. When cooked, add the vegetables to the tuna and cool in blast chiller in positive. Once the mixture has cooled, add cumin, paprika and chopped parsley. Dough Mix flour, water, butter and egg yolks, then add salt and oil. Shape into a brick and wrap in cling film or baking paper. Refrigerate for at least 30 minutes. Roll out the dough to a thickness of approx. 2.5 mm and use a pastry cutter to cut out circles with a diameter of approx. 12 cm. In the case of mass production, it is advisable to keep them covered with a bread cloth or seal them in plastic wrap so that no skin forms. Place a spoonful of filling in the centre of the circles and close in a crescent shape, wetting your fingers if necessary. Seal the empanada with the typical ‘cordon’ closure. Baking Set S series Multibake to 200 °C, 40%, top and 35% deck. Once at temperature, bake for 14 minutes with the valve closed and 6 minutes with the valve open. Remove from the oven and serve. Tips for filling empanadas Try making mixed empanadas with the classic fillings or even cheese and onions, spinach and cheese or tomato, mozzarella and basil.
