Our Empanadas explained one by one
This post is dedicated to those that want to know more about the ingredients in each one of our Empanadas. Remember also that you can find the shape of the Empanadas (in order to recognize them) by going to the higlighted story "Menu" on our Instagram (instagram.com/alpiempanadas).
We start with the most Argentinians of the Empanadas, the Angus Beef ones.
Clásica de la Abuela: in this empanada the onion stew is made with yellow onion, we use minced Argentine Angus meat and among the main ingredients it also has eggs cut with a knife into small pieces. It is called Clásica de la Abuela because my grandmother (abuela in Spanish), in addition to putting the usual spices such as ají molido, pimentón dulce and salt, she always put a pinch of oregano and green onion in it at the end of cooking.
Salteña: this is perhaps the emblem of Argentina. The Northwest recipe par excellence. This empanada has a lower quantity of yellow onion than the classic one but is abundant in terms of the other ingredients present. We cut the Argentine Angus meat with a knife and during cooking we also add potatoes, spring onions and peppers. This Empanada also has small pieces of egg cut with a knife and ají molido abounds in quantity among the spices. As a recipe requires it, among the spices you will also find a pinch of cumin. This is actually a Premium Empanada for the long work involved in preparation but for the time being we will continue to offer it, until the end of the year, in this section because we believe it must be an empanada that everyone can savor over and over again.
Mendocina: for this Empanada we reviewed the recipe of the winner of the first Campeonato Federal de la Empanada, the mendocina María del Carmen "Cacha" Vicario and we took advice from Victoria Silva, cook of the restaurant of the Cantina Monteviejo in Mendoza. In this case the onion stew is made with white onion and the quantity used is much higher than the empanadas mentioned above. The meat of Angus Argentino in this case is minced. It is characterized by having white pepper among the spices we use in the preparation and by the fact that the eggs are cut into large pieces (a typical feature of Mendoza empanadas) and there are olives which, in this case, are the Belle di Cerignola as being fleshy recall that characteristic flavor also present in the province of Mendoza.
Angus Picante: the peculiarity of this empanada is the cayenne pepper. We wanted a South American spice that was able to stand out and not cover the flavor of our meat. The preparation is a mix between the Empanada clásica and the Salteña. We only recommend it to those who truly enjoy spicy as this is a very subjective taste.
Let's go now to see the Empanadas of the Chicken and Pork section.
With the new arrival of Chicken, Red Onion and Basil, this section is now made up of 5 empanadas.
Piedmontese sausage and toma: this creation of ours wants to be a tribute to Piedmont. An empanada that does not exist in Argentina but which, as a thank you to the land that welcomed us, we wanted to create on our menu. Ideal as a first approach for the more timid who want to start the discovery of this new world with a familiar flavor. We use Piedmontese sausage pasta (more precisely from Cunese) and semi-seasoned Toma from Cascina Bricco di Carmagnola. Why don't we use Bra sausage? Since all of our empanadas are baked and the Bra sausage must be eaten raw we didn't want to upset the purists that a cooked Bra sausage couldn't even see it from a distance.
Ham and Cheese: we told you about Toma above, we tell you about the ham that is cooked and that this is also Piedmontese, in fact it is Prosciutto Cotto Lenti, a company that since the 60s of the last century is located on the present on our territory . This is an empanada that especially children (and even the young at heart) like.
Pollo al Verdeo: our best-selling empanada. A recipe that was personally given to me by Daniel of the Casa de Empanadas "Il Toso" in Morón. He taught me how to run an empanaderia and told me the secrets of his favorite empanada. The chicken thigh is prepared with spring onions and fresh cream. The spice that characterizes this empanada is only white pepper. It is an empanada with a sweet taste but a slightly spicy aftertaste. Ideal both to start and finish the empanadas dinner.
BBQ chicken: the chicken breast is cooked in Heinz barbecue sauce for about an hour, after which it is chopped with a knife and left to cook together with a little yellow onion for another 45 minutes. This long cooking allows the chicken meat to take on the typical flavor of the barbecue sauce. This empanada burst onto the menus of Buenos Aires empanaderies about four years ago and has given rise to a significant variety of empanadas with sauces.
Chicken, Red Onion and Basil: the chicken and red onion are wrapped in aluminum with plenty of butter and a long cooking is carried out in the oven. Once this cooking is finished, basil is added and everything is chopped. It is then left to rest with the same sauce of cooking for at least two hours before everything is ready for the preparation of the empanada.
Let's move on to see the vegetarian empanadas now. Here practically all the ingredients are km.0.
Humita: the oldest of the Argentine Empanadas. This filling was eaten by the Indians of the North West of Argentina in tamal leaves. Even today in some South American countries it is eaten like this. It is a filling made of corn, corn starch, peppers, butter and cheese (in this case the choice fell on Valgrana as it is a cheese of the ideal territory to give the right flavor). This is Mom's favorite Empanada.
Pumpkin, Leeks and Pecorino Cheese: here there is little to explain, the name of the empanada says almost everything. These are Pumpkin of the Mantuan type but grown in Sant'Albano Stura or San Mauro Torinese, Porri di San Mauro Torinese and Pecorino Romano, the only non-Piedmont cheese we use in our empanadas.
Spinach and Ricotta Cheese: these are spinach from Sciolze and Ricotta from Cascina Bricco di Carmagnola. To give the right consistency, we also use Valgrana and Eggs (also from Sant'Albano Stura) in the recipe.
Onion and Robiola 3 milks: White onion, Robiola 3 milks (cow, sheep, goat) from Cascina Bricco and Pepe give this empanada which is also found in the center of Argentina a unique flavor. This Empanada is also eaten in some areas of southern Brazil.
Potatoes and Chimichurri: an empanada in which the sweetness of the potato and the long-cooked blonde onion meet the spices of the chimichurri sauce.
Let's now see the Vegan Empanadas which have the characteristic of having the dough without egg. The base is the same for both, yellow onion, spring onion and pepper. What changes is that one of the options has zucchini and the other has eggplant. These recipes are provided to us by The Plantisserie vegan restaurant of Miami's Plant Based Organic Deli & Market (VEGAN).
Potatoes, Onion and Sage: a very aromatic, fresh and powerful empanada.
Pumpkin and Leeks: simple ingredients for a very good result
Spinach, Dried Tomatoes and Chickpeas: one of the latest arrivals at Alpi Empanadas, the filling is self-explanatory and wants to be an ideal combination for lovers of spinach-based salads (Available again from 1 November 2021).
Premium Empanadas are empanadas made with particularly high-value ingredients and particularly labor-intensive processes.
Chorizo a la Argentina de Cancha (new entry): An empanada that represents the essence of the worker who returns after a long day at home, that represents the fan who goes to the stadium, that represents the Argentine in his highest Argentine. The chorizo is our sausage and in this empanada it meets the criolla sauce, the sauce of the people that always accompanies the choripan. Here this Empanada is our hymn and homage to the famous "Chori".
Sanjuanina (new entry): inspired by the typical recipe of the province of San Juan, in the Argentine Cuyo and whose capital was founded in 1562, this Empanada of Angus unlike the others is an Empanada of "sweet meat" as it is among the its ingredients are raisins and olives.
4 cheeses: Pecorino Romano DOP, Sweet Gorgonzola DOP, Cascina Bricco Piedmontese Toma, Mozzarella di Bufala Campana.
Sweet Empanadas the new section you asked for over two years is now here! Enjoy one of the two options after our classic empanadas above.
Dulce de Leche (new entry): this cream of condensed milk and sugar is the equivalent for us Argentines of the Italian nut-based cream. We cannot do without it.
Dulce de Membrillo (new entry): this little-known dessert is a must in all Argentine homes in the autumn and winter period. The quince dessert are something to be enjoyed several times this season.
Now that you know everything, what are you waiting for to order via our social networks @alpiempanadas or to book your empanadas at 351 525 7170?