MAKE THE FILLING THE DAY BEFOREFREEZER FRIENDLYHANDHELD

Empanadas de Carne

Knife-cut beef, more onion than you think is reasonable, and a filling that must go into the dough cold. Warm filling tears it every time.

Facundo RuizSalta, Argentina → BarcelonaSells forty of these a week to homesick neighbours out of a flat in Gràcia.

Serves6Active45 minTotal3 hrVesselSkillet + oven

SKILLET OVER MEDIUM HEAT · OVEN LATER, VERY HOT

in the pot where you are still on the counter

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Warm filling melts the fat in the dough. The empanada splits in the oven and everything you cooked runs out onto the tray. Cold. Always.
Facundo · Barcelona
Ground beef makes a completely different, sadder food. Ask the butcher for a piece and cut it yourself with a sharp knife — fifteen minutes of work.
Facundo · Barcelona
Freeze them raw on the tray, then bag them. Straight from frozen into the oven, three minutes longer. This is the actual reason to make them.
Lucía · Dublin

cooking far from the shop you learned in

In BarcelonaFacundo
Obleas here are thinner than at home. I buy the ones marked para horno and let them come to room temperature before folding.
In AmsterdamMeli
No discs anywhere. Puff pastry cut into rounds — not correct, still very good, and everyone at the party ate them.

655 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.