Spicy Beef Empanadas | Felicitas Pizarro

Woohoo! My FoodTuber! 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 meals 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. Stirring using our fingers. And once we have the dough well blended, let's begin to knead. We have to get a very smooth dough. When it is ready, after 5 or 10 minutes of kneading, we will 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 on 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 empanada. We will use lard, garlic and chili. Chopped onions. Red bell pepper. Green onions. Let's mix. See the beautiful colors we have here. And now my empanadas are made also with this tomato. Now, the meat. Nice cut meat. Come over here Delphine and look at it. Look, nice meat. You know like the casino? Casino dice? Okay, but in meat, okay? Over here, I would love to have an empanada party all over me. Now, my empanadas also take some roast and some tomato sauce to make this empanada super juicy. Let's add black pepper. Coming. 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's the secret of the best empanada. So, these juices will become solid when we fill it in our dough. The dough will not moisten and when we fry them, all the juices and fat inside will melt. And this is when you eat the empanada. Because a good empanada has to be a mess, has to be a disaster in the floor. All the juices come down. In the countryside of course, not in 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 chilies. And the top three. Paprika. Ground red pepper. And salt. Look, red color, simple, oily. 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. Mix it. We have lots of colors. Now, let's get the filling inside of the dough. Round it. 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 repulgue. It is very simple. Fold it, fold it. Very simple. I'm not an expert doing this. It's a rope effect. You are afraid. Just seal it. Press it very hard. It will be okay. 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 calories at the gym, not here. You could just teletransport yourself from anywhere you are to Buenos Aires, to my city, to my country. You wouldn't regret it. Come on over. Follow me. We have a beautiful spot to eat this amazing empanadas. Stop it. Super delicious. Don't forget to subscribe to Jamie Oliver's FoodTube channel. My name is Felicitas Pizarro. And remember, you are what you eat. And today, we are making spicy beef empanadas.