Okay, so I’ve been wanting to try my hand at making some Argentinian appetizers. I’ve always loved the food from that part of the world, and I figured it would be a fun little project. Plus, who doesn’t love a good snack spread, right?
Getting Started
First off, I gathered all my ingredients. I decided to make three classic Argentinian appetizers: empanadas, provoleta, and choripan. For the empanadas, I needed ground beef, onions, peppers, olives, hard-boiled eggs, and some spices. I also picked up some pre-made empanada dough because, let’s be honest, making dough from scratch is a whole other beast. For the provoleta, I just needed a good chunk of provolone cheese and some oregano. And for the choripan, I got some chorizo sausages, crusty bread, and ingredients for chimichurri sauce.
Making the Empanadas
I started with the empanadas. I browned the ground beef in a pan and then added the chopped onions and peppers. Once those were soft, I stirred in the sliced olives, chopped hard-boiled eggs, and a mix of spices—cumin, paprika, and a bit of chili powder for a kick. I let the mixture cool down a bit before filling the empanada discs. Sealing them was a bit tricky, but I managed to get them all crimped and ready for baking. I popped them in the oven at 375°F for about 20 minutes until they were golden brown and crispy.
Preparing the Provoleta
Next up was the provoleta. This one was super easy. I placed the thick slice of provolone cheese in a small cast-iron skillet. Then, I sprinkled a generous amount of oregano on top. I put it under the broiler for about 5-7 minutes, just until the cheese was melted and bubbly, with a nice golden crust on top. You gotta watch it closely, though, so it doesn’t burn.
Assembling the Choripan
While the provoleta was doing its thing, I started on the choripan. I grilled the chorizo sausages until they were cooked through and had those beautiful grill marks. While the sausages were grilling, I whipped up a quick chimichurri sauce. I finely chopped some parsley, garlic, and a bit of red pepper, then mixed it all with olive oil, red wine vinegar, and a pinch of salt and pepper. I sliced the crusty bread, slathered on the chimichurri, and tucked in the grilled chorizo.
The Final Spread
Finally, everything was ready. I arranged the hot empanadas, the gooey provoleta, and the juicy choripan on a big platter. It all looked and smelled amazing! I invited a few friends over to help me devour everything. The empanadas were a huge hit—savory and perfectly spiced. The provoleta was melty and delicious, perfect for scooping up with some bread. And the choripan? Let’s just say there wasn’t a single one left.
- Empanadas: These were gone in minutes. The filling was just right, and the pastry was nice and flaky.
- Provoleta: So simple, yet so satisfying. That gooey cheese with the oregano was a match made in heaven.
- Choripan: The chimichurri sauce really made these shine. The combination of the spicy chorizo and the tangy sauce was incredible.
All in all, it was a successful experiment. I definitely see myself making these Argentinian appetizers again. Maybe next time I’ll even try making the empanada dough from scratch!
