Argentinian Duck Empanadas
A twist on traditional empanadas, filled with tender duck and spices, inspired by Argentinean cuisine.
Ingredients
- ●1 pound Duck breastboneless, skinless
- ●2 cups All-purpose flourfor empanada dough
- ●1 cup Warm waterfor empanada dough
- ●1 teaspoon Spicy red pepper flakesoptional
- ●1 teaspoon Cuminground
- ●1/2 teaspoon Paprikasmoked
- ●1/2 teaspoon Saltto taste
- ●1 small Onionchopped
- ●2 cloves Garlicminced
- ●4 slices Bacondiced
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour and salt. Gradually add warm water, mixing until dough forms.
- 3
Knead dough for 10 minutes, until smooth. Divide into 8 equal pieces.
- 4
Roll out each piece into a thin circle. Place 1 tablespoon duck filling in center of each circle.
- 5
Fold dough in half, pressing edges to seal. Brush tops with egg wash.
- 6
Place empanadas on a baking sheet lined with parchment paper.
- 7
Bake for 20-25 minutes, or until golden brown.
- 8
While empanadas bake, cook diced bacon in a skillet over medium heat until crispy.
- 9
Add chopped onion and cook until softened. Stir in cumin, paprika, and red pepper flakes.
- 10
Once empanadas are done, brush with melted butter and sprinkle with bacon mixture.
- 11
Serve warm and enjoy!