Argentinian Empanadas (Falklands Style!)

Hello fellow food fanatics! Kolbeigh van Keuken here, back from a whirlwind trip to the Falkland Islands! You know me, I'm all about finding deliciousness, and this time, it took me to a place steeped in history and surprisingly vibrant culinary traditions. While the Falklands might not be the first place that springs to mind for Argentinian food, the strong cultural ties mean you can find incredible empanadas – and they are *divine*.

I was determined to find the *best* empanadas the islands had to offer. I spent hours chatting with locals, visiting pubs, and even braving a few impromptu cook-offs (don't ask!). What I discovered was a testament to the resilience and resourcefulness of the Falkland Islanders. They’ve adapted Argentinian recipes to suit the local ingredients, creating a truly unique and comforting dish. And, of course, I had to find the best fish and chips too! But first, let's dive into these incredible empanadas.

Argentinian Empanadas (Falklands Style!)

Empanadas are essentially little pockets of savory goodness. They’re a staple across Argentina and, as I discovered, a beloved comfort food in the Falklands. The filling can vary wildly – beef, chicken, cheese, vegetables… the possibilities are endless! This recipe is a classic beef empanada, with a little bit of my FreaK Chef twist – and plenty of paprika, naturally!

My secret? I've always been a champion of substitutions. Sometimes the best flavors come from unexpected places. I've included a few suggestions below to help you adapt this recipe based on what you have on hand. Don't be afraid to get creative!

Ingredients:

• For the Dough:
• 2 cups all-purpose flour (Substitution: You can use a mix of half all-purpose and half whole wheat flour for a nuttier flavor)
• 1 tsp salt
• 1/2 cup cold butter, cubed (Substitution: Shortening works well too, for a flakier crust)
• 1/2 cup ice water
• For the Filling:
• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika (because, well, it's paprika!)
• 1/2 tsp cumin
• 1/4 tsp chili powder (optional, for a little kick)
• Salt and pepper to taste
• 1/2 cup beef broth
• 2 hard-boiled eggs, chopped
• 1/4 cup green olives, chopped

Instructions:

1. Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the paprika, cumin, chili powder (if using), salt, and pepper.
5. Add the beef broth and bring to a simmer. Cook for 5-10 minutes, or until the broth has reduced and the filling has thickened.
6. Remove from heat and stir in the chopped hard-boiled eggs and olives.
7. Assemble the Empanadas: Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter (about 4-5 inches in diameter) to cut out circles.
8. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
9. Bake: Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.

And there you have it! Authentic Falkland Islands-inspired Argentinian empanadas. I highly recommend serving them with a spicy chimichurri sauce. Until next time, keep cooking and keep exploring! And don't forget the paprika!