Argentinians love their pastry pockets filled with a variety of different ingredients. Every year, one lucky person is announced as the best baker in the province of Tucuman. The best empanadas in Berlin are at Gloria.
Santiago Farfan Marque: "Berlin has a global, not a German culture."
Santiago Farfan Marque just wanted to get to know his the home country of his wife, Laura. That's what brought the native of northwest Argentina to Hamburg in 2012. He learned German, met new people, opened up a shop for Argentinian wines - and it made him happy.
He didn't have any interest in Berlin at the time. But just after the birth of his first child, Santiago Farfan Marque met compatriot Maximiliano Pallocchini, who was purchasing wine for his Argentinian restaurant, Gloria, in Berlin. The two got along so well that Santiago joined the business. Together with his small family, he moved to Berlin. That was in 2014 and at lot has happened at Gloria since.
Gloria in Berlin's Kreuzberg district
Opening up in 2013, the restaurant in the Kreuzberg district can seat some 40 people inside. When Santiago entered the picture, he and Maximiliano developed a new concept: they now focus on empanadas, or stuffed pastries.
Empanada Salteña (Empanadas with beef filling)
For the dough:
For the filling:
Place flour in bowl and create a depression in the middle. Heat lard until it has liquefied and pour heated lard and warm salt water into the depression. Note: Lard and water must not be too hot. Stir ingredients together until dough is smooth and no longer sticky. Adjust the amounts of lard, water, and flour as needed. Allow dough to set for 30 minutes.
In the meantime, dice meat into small cubes, pour boiling water over the top of cubed meat, and pour off water after five seconds. Heat lard in a pan. Sauté diced onions and green onions, mix meat with onions, and remove from heat. Add salt, pepper, cumin, chili powder, and paprika powder to taste. Place in refrigerator and allow to chill thoroughly.
Divide dough into eight pieces and form into balls. Flatten into eight circles of equal size. In the middle of each circle, place 1 T of filling, some chopped egg, and a few olives. Moisten the edges of each circle with water, then fold circles in half like a pocket, and press edges to seal. Bake for ten minutes at 200-220° C.
For best results, serve empanadas with a sauce made of fresh puréed tomatoes, fresh chili, and a few drops of olive oil and salt.
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