Several months after JJ and I got married, we had the opportunity to visit his parents in the hometown where he grew up. Other than wanting to spend quality time with his immediate and extended family, we didn’t have a lot of expectations for our visit. We did have one main goal, however—to learn how to make empanadas from JJ’s father.
JJ and I had very distinct reasons as to why we wanted to learn, although equally as strong desires. For JJ, it was a beloved dish reminiscent of special moments throughout his childhood. I wanted to learn, on the other hand, because making authentic empanadas from my Argentine father-in-law was too good of an opportunity to pass up.
Although JJ’s father was not too excited about the long, laborious process of teaching us how to make this main course, he conceded to our request, and we were soon learning how to make this tasty dish.
The empanadas that JJ and I formed that day were nothing near lovely, but they were delicious. Enough so, in fact, that JJ and I decided to try our hand at them again for our first Christmas together as a married couple several months later. JJ pulled up the short clips he had recorded from our empanada-making session with his dad, and I got out my notes with rough estimates of each ingredient used.
It was quite the process for us to form and fry the empanadas, but several hours later, we had a heaping bowl full of these tasty, golden treats, and our tradition of making empanadas during the Christmas season began.
Since learning how to make empanadas, I have noticed that there are other Argentine empanada recipes online. Some are similar to the ones that we make with a few additional ingredients, and some are different altogether. Nonetheless, the recipe below is what JJ’s father taught us, and it is the one that we love and that we will pass on to our son as he grows. We hope it will stay in the family for many generations to come.
If you make these empanadas, please let me know how they turn out. I hope you like them as much as my family and I do. Who knows? Perhaps they will even become a new family tradition of your own.
1 lb. ground beef
1 ½ t paprika
1 t crushed red pepper
1½ T taco seasoning mix
1 to 1 ½ T sugar, according to desired sweetness
1/3 c raisins
2 hard-boiled eggs, cut into small cubes (around 12-15 pieces per egg)
Small jar green olives (one green olive per empanada)
2 packages Discos Goya*(thawed in refrigerator overnight)
Oil for frying
Brown the beef and drain its grease. Return to low heat and add the paprika, crushed red pepper, taco seasoning mix, and sugar and mix well. Stir in the raisins and remove from heat. Place a couple of tablespoons of the meat mixture into the middle of the disco Goya. Add a piece of hard-boiled egg and one olive to each, then fold the dough in half. Make a crease along the opened end, then pinch the dough along the crease line to ensure complete closure of the empanada.
Heat up enough oil in a frying pan for the empanadas to float above the bottom of the pan. Flip each empanada after 30-60 seconds, or once the side submerged in oil is golden. Fry the other side until golden, then place on a plate lined with a paper towel to allow to cool slightly. Makes 20 empanadas.
NOTES: If you are not familiar with discos Goya, I recommend searching for them in the frozen section of ethnic food at your local Walmart. If you do not have a local Walmart and/or simply do not have access to discos Goya where you live, the following website provides a fairly simple recipe for making them: https://www.laylita.com/recipes/how-to-make-empanada-dough/. Please keep in mind, however, that I cannot attest to the taste of these discos nor their similarity to discos Goya since I have always been fortunate enough to find discos Goya at the store.
To make a healthier version of this dish, use lean ground beef, lightly brush the dough with oil, and bake until golden.