It is easy to make and share, in addition to solving a summer lunch or dinner at home. The Argentine chef and expert griller, Javier Brichetto, with two grills in Madrid under the Piantao brand —one in front of Matadero and another in Chamberí—, in addition to dominating and controlling the points and cuts of meat, is an expert in making the best Creole empanadilla.
One of the secrets, he says, is the dicing of the meat, as well as mixing the filling with care and precision. But what makes the difference is the sealing or repulgue, as he says it is done in his land, where the empanadilleros masters give 13 turns to the dough. If you do not have so much patience, you can close with the fork, as you have done all your life at home.
Ingredients
For four units
For the filling
- 250 gr. of high loin, diced
- 250 gr. chopped white onion
- 125 gr. chopped red pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 50 gr, chopped spring onion green part
- 20 gr. pitted olives, chopped
- 2 boiled eggs, chopped
- 60 ml. sunflower oil