The empanadillas we eat today have their origin in their “big sister”, the empanada. A dish that has been known since medieval times and was created with the purpose of wrapping meat and preserving it in order to keep it in optimal conditions for a longer period of time. For example, during intense days of work in the fields or on long journeys.
Over the centuries, the empanada was perfected and spread throughout the world and new and delicious varieties emerged.
Empanadas, in any of their formats, are nowadays a traditional dish in most of the cuisines of Spanish-speaking countries and, among all of them, there is a variety that stands out for its intense flavor: the Argentinean meat empanadilla.
Chop the onion into small cubes and do the same with the garlic.
Dice the chorizo and set aside.
In a frying pan with a couple of tablespoons of oil, fry the meat with salt and pepper until it is loose, set aside.
Sauté the onion and garlic with a little oil and salt, leave over low heat until it is poached, add again the meat and spices and the diced roasted bell pepper.
Let it cook for a few minutes and set aside until it cools down.
Fill the pie wafers and close the edges, making a hem or crushing them with a fork, it is important to eliminate all the air inside.
Brush the dumplings with beaten egg and bake in a preheated oven at 220ºC for approximately 20 minutes or until golden brown.
Ingredients
Directions
Chop the onion into small cubes and do the same with the garlic.
Dice the chorizo and set aside.
In a frying pan with a couple of tablespoons of oil, fry the meat with salt and pepper until it is loose, set aside.
Sauté the onion and garlic with a little oil and salt, leave over low heat until it is poached, add again the meat and spices and the diced roasted bell pepper.
Let it cook for a few minutes and set aside until it cools down.
Fill the pie wafers and close the edges, making a hem or crushing them with a fork, it is important to eliminate all the air inside.
Brush the dumplings with beaten egg and bake in a preheated oven at 220ºC for approximately 20 minutes or until golden brown.
