From Walter’s flan recipe to Tiff’s grandmother’s arroz con gandules recipe, the folks at latinx.gif, GIPHY’s Latinx employee resource group, have blessed our taste buds with several family recipes this Latinx Heritage Month. To cap off the month, we’ll be sharing one last step-by-step recipe from the team using GIFs. Don’t forget — we also have amazing content curated and created for Latinx Heritage Month on GIPHY.
Today’s recipe comes from GIPHY Senior Managing Director of Partnerships, Tomas, who shared his family’s meat empanada recipe with us. The recipe was originally written out in Spanish by his mother, which he graciously translated for us. Tomas also adds:
[Raisins and green olives] are optional, but we love [them] at the Ferraro household!
Ingredients:
The key to this recipe is pre-made Argentine dough called “Empanada Dough Hojaldre Horno La Saltena.”
You can find them all over the internet or at any Latin American market.
- 1/2 cup olive oil
- 2 cups diced onion
- 1 cup diced red pepper
- 1 lb ground beef
- 1 cup tomato puree (Pomi)
- 2 teaspoons salt
- 1 teaspoon cumin
- 2 teaspoons paprika
- 2 hard boiled eggs
- 1/2 cup raisins
- 1/2 cup green olives
Steps:
- Mix the olive oil, onion, and pepper in a pan. Cook over medium heat until ingredients are soft.
- Add ground beef and mix for about 10 mins on high heat (until cooked)
- Remove from heat, add tomato puree, salt, cumin, and paprika. Mix well until all integrated. Let sit for about 2 hours. (Note from Tomas: “You don’t HAVE to let sit if in a rush… that said, it’s a little more difficult to scoop and build the empanada, but still doable!”)
- Add hard boiled eggs, raisins, and olives. Mix well.
- Scoop and place on empanada discs Seal the dough by pressing down with a fork or if you’re feeling frisky seal like this. Place on a non-stick or well-greased baking sheet.
- Brush the top of the empanada with egg yolk.
- Place in the oven for 25 mins at 400F or until golden brown.
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