Empanadas Uruguaias de Carne com Ovo (Receita Tradicional) | Anonymus Gourmet

Authentic Uruguayan empanadas are made with seasoned ground beef, chopped hard-boiled egg, and that touch of olive that makes all the difference, and it's exactly this combination that Anonymus Gourmet and Dr. Márcia prepare in this video from their archives. The recipe follows the traditional path: thin and crispy dough, well-seasoned filling, and the characteristic "repulgue" closure, which, in addition to sealing the empanada, is also part of the dish's visual identity. If you've ever tried Argentinian or Uruguayan empanadas at a restaurant and wanted to recreate them at home, this video shows the complete process — from preparing the filling to baking (or frying, depending on what appears in the video). 🥘 Main Ingredients: Filling Meat: 300g of stewed (ground) beef (04:08). Onion: 1 chopped (05:14). Black olives: chopped to taste (05:49). - Raisins: to taste, for a light touch (06:12). Green seasoning: 2 tablespoons (06:30). Eggs: 2 hard-boiled eggs, mashed with a fork (06:56-07:22). Seasoning: salt to taste (05:37). Dough Wheat flour: 3 cups (sifted) (08:52-09:44). Unsalted butter: 170g (melted in the microwave) (08:13, 10:11). Egg: 1 whole egg (08:28, 12:56). Milk: 1/4 cup (a little more may be needed to reach the right consistency) (08:46, 13:16). Cachaça: "a pinch" (to ensure the crispness of the dough) (08:32, 15:18). Salt: a pinch (09:56). Finishing Egg whites: used to seal the edges of the empanadas (21:29). Egg yolks: 2 units to brush before baking, ensuring a golden shine (27:29). Watch until the end to see the right folding point and the finished result. #uruguayanempanadas #traditionalrecipe #anonymusgourmet #gastronomy #homemadefood #culinary #homerecipe #braziliancuisine