Uruguayan Empanadas with Squid Filling
A delicious Uruguayan-inspired empanada recipe filled with a flavorful squid mixture.
Ingredients
- ●2 1/4 cups xtra all-purpose flour
- ●1/2 cup garlicky buttersoftened
- ●2 tbsp uruguayan chimichurrihomemade or store-bought
- ●1 lb squidcleaned and cut into small pieces
- ●1 medium oniondiced
- ●3 cloves garlicminced
- ●1 tsp uruguayan oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup water
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large mixing bowl, combine the xtra flour, garlicky butter, uruguayan chimichurri, and water. Mix until a dough forms.
- 3
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 4
Divide the dough into 8-10 equal pieces and roll out each piece into a thin circle.
- 5
In a separate pan, heat a couple of tablespoons of oil over medium heat. Add the squid, onion, garlic, uruguayan oregano, salt, and black pepper. Cook until the squid is opaque and the onion is translucent.
- 6
Place a tablespoon or two of the squid mixture onto the center of each dough circle.
- 7
Fold the dough in half to form a half-moon shape and press the edges together to seal the empanada.
- 8
Brush the tops of the empanadas with a little bit of water and use a sharp knife to make a few small slits in the top of each empanada.
- 9
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 10
Serve the empanadas warm or at room temperature.