Empanadas with giblets
20 servings
80 minutes
Empanadas with offal are a traditional Latin American dish steeped in rich history and culinary heritage. These crispy pastries with an unusual filling of tripe and gizzard transport us to the kitchens of indigenous peoples, where every dish utilizes all possible ingredients for a rich flavor. The first filling is spicy due to the combination of red pepper, cumin, and olives, while the second is tender with creamy sauce and milk. The thin, golden dough gives the empanada a delightful crunch. Served hot, they pair perfectly with spicy sauce or fresh herbs, offering a deep, rich flavor and texture. These pastries are not just food but a true gastronomic story that unites traditions and bold flavor decisions.
1
Boil the tripe with salt, bay leaves, and black peppercorns for four hours. Soak the thyroid gland in cold water, refrigerate for eight hours, changing the water every two hours. Then pour in a liter of water, squeeze in lemon, and boil for five minutes after it starts boiling. Clean off membranes and fat.
- Tripe: 250 g
- Lemon: 0.5 piece
- Bay leaf: to taste
- Salt: to taste
- Ground black pepper: to taste
- Black peppercorns: to taste
2
Put 1 kg of flour, 20 g of salt, and fat into the mixer bowl, knead the dough while pouring in 300 ml of water. Leave it for an hour at room temperature.
- Wheat flour: 1050 g
- Beef tallow: 250 g
- Salt: to taste
3
For the first filling, dice 250 grams of onion and tripe. Sauté the onion in vegetable oil, after five minutes add the tripe, both red ground peppers, cumin, and salt to taste. Cook for another seven minutes. Transfer the filling to a bowl, add finely chopped olives, a boiled egg, and 15 grams of green onion. Mix well.
- Onion: 350 g
- Tripe: 250 g
- Vegetable oil: 1 l
- Ground cumin: to taste
- Ground red pepper: to taste
- Salt: to taste
- Green olives: 50 g
- Chicken egg: 3 pieces
- Spring onion: 35 g
4
For the second filling, melt butter, add finely chopped sweet pepper and 100 grams of onion; after five minutes add 50 grams of flour and stir in milk. Cook while stirring until thickened. Separately, without oil, lightly fry finely chopped thyroid gland. Add it to the onion mixture along with two finely chopped boiled eggs, 20 grams of green onion, a bit of salt and pepper. Both fillings should cool.
- Butter: 50 g
- Bell pepper: 60 g
- Onion: 350 g
- Wheat flour: 1050 g
- Milk: 300 ml
- Veal sweetbreads: 300 g
- Chicken egg: 3 pieces
- Spring onion: 35 g
- Salt: to taste
- Ground black pepper: to taste
5
Roll the dough into a thin sheet. Cut out circles with a diameter of 8-10 cm. Place filling in the center of each, moisten the edges with water, and seal to make half-moon pastries.
- Wheat flour: 1050 g
- Vegetable oil: 1 l
6
Heat the remaining vegetable oil, fry the empanadas in deep oil, and remove excess oil with paper towels.
- Vegetable oil: 1 l
