Whoooooo! Hi Food Tubers! This is my first video, my name is Felicitas Pizarro and I
am willing to know you. This is like our first date, so that's why I will prepare today one
of the most typical meal from Argentina. Spicy beef empanadas.
Let's get started with the dough right now. Let's mix a cup of flour, melted lard, water
and salt. Stir in using our fingers and once we've had the dough well blended let's begin
to knead. We have to get a very smooth dough, when it is ready after five or ten minutes
of kneading we'll let it rest for about 30 minutes covered with a towel and then roll
it very thin and cut it with a cookie cutter or a bowl in round disks.
Feeling lazy? Don't worry, buy frozen disks of pastry.
Okay now let's get into the fires and begin with the filling of the empanadas. We will use lard, garlic
and chilli chopped onions, red bell pepper, spring onions, let's mix. See that beautiful
colours we have here and now my empanadas are made also with cubed tomatoes. Now the
meat! Come over here and look at it! Cubed, diced
meat you know like the casino. The casino dice? Okay? The aromas! Over here, I would
love to have a, a, an empanada perfume all over me!!
Now my empanadas also take some broth, and some tomato sauce to make this empanada super
juicy. Okay. Now, let's add black pepper, cumin, salt. Oh the one I love most paprika
and red ground pepper. When our filling is ready we will take it and cool it. Chill it
for a couple of hours that the secret of the best empanada. So this juices will become
solid when we fill it in our dough. The dough will not moisten and when we fry them all
the juices inside will melt and this is the way you eat the empanada. Because a good empanada
has to be a mess, you have to have the sauce on the floor. All the juices coming down.
In the countryside of course, not the kitchen floor!
Now, I'm going to make a super hot dressing to top our super spicy empanada. We will begin
with olive oil, spring onions and chillies, and the top three. Paprika, ground red pepper
and salt. Look, red coloured simple oil. That's what we're looking for.
A couple of hours later, I have here the filling of our empanadas. Now I will add boiled potato
and boiled egg, that's it we have lots of colours. Now let's get the filling inside
of the dough. Round disks. Put it in the middle of your hand, take one
tablespoon of the filling now water one of the edges, fold it over and seal it. Seal
it, seal it, press hard, seal it. Seal it and now very important. Here it is called
the ... fold it, fold it, fold it. Okay, very simple. I'm not an expert. It's a rope effect,
if you are afraid just seal it, press it very hard, it will be okay. Now, let's go to the
boiling oil. Nice. Look, careful! Trust me, fry them. You can bake them, you can save
calories. But trust me, save the calories at the gym, not here! You can just teletransport
yourself from anywhere you are to Buenos Aires to my city, to my country, You wouldn't regret
it. Come on over and follow me, I have a beautiful
spot to eat these amazing empanadas.
Mmmm. Remember our spicy dressing? Top it.
Super delicious, don't forget to subscribe to Jamie Oliver's Food Tube channel. My name
is Felicitas Pizzaro and remember you are what you eat and today we are spicy beef empanadas!