Empanadas on a plough disc: recipe and cooking tips

Introduction
The recipe for Argentine empanadas cooked on a plough disc has become a technique valued by home cooks and hospitality professionals alike. The disc fries evenly, reaches stable temperatures and gives a characteristic flavour that is hard to replicate with other utensils.
In this guide you will find a complete recipe, advice on use and technical tips to stop the empanadas sticking, getting the most from the disc and a professional result.
When you work with quality equipment – such as that offered by Selinger Barbacoas – the experience improves noticeably.

Argentine empanada recipe for frying on a plough disc

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Below is a traditional recipe adapted specifically for cooking on the disc, where control of the oil and the temperature is key.

Ingredients

• 12 empanada discs (Argentine or criollo-style)
• 300 g minced meat (beef or a blend)
• 1 large onion, chopped
• ½ red pepper, chopped
• 1 hard-boiled egg, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Oil for frying (enough to cover the disc partially)

Preparing the filling

1. Fry the onion and pepper gently until soft.
2. Add the meat and cook until it loses its pink colour.
3. Stir in the paprika, cumin, salt and pepper.
4. Take off the heat and add the chopped hard-boiled egg.
5. Let it cool before filling the empanadas.

Assembling

• Fill each disc with a spoonful of the mixture.
• Close with a repulgue (the traditional braided edge) or by pressing with a fork.
• Keep the empanadas refrigerated until the moment of frying so they do not open.

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Preparing the plough disc for frying

The disc is a versatile utensil, but it needs proper preparation to ensure even, safe frying.

Preliminary steps

• Initial cleaning: make sure the disc is free of residue and completely dry.
• Seasoning or pre-oiling: if the disc is new or used only occasionally, apply a thin layer of oil and heat it for a few minutes to seal the surface.
• Levelling: set the disc on a stable, level support to prevent oil from collecting unevenly.

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How to fry empanadas on the disc without them sticking
The key is the temperature, how you handle the oil and the order you work in.

Technical tips

• Ideal temperature: the oil should be between 170 and 180 °C. If it is cooler, the empanadas will soak up oil; if it is too hot, they will burn outside and stay raw inside.
• Temperature test: drop in a small piece of dough; if it bubbles straight away without burning, the oil is ready.
• Do not overload the disc: fry only a few at a time to keep the temperature steady.
• To stop them sticking:
• Add the empanadas gently, letting them drop in away from each other.
• Do not move them for the first few seconds; let them seal.
• Use a metal spatula to free them if needed, always with gentle movements.
• Constant turning: turn the empanadas halfway through cooking to get an even golden colour.

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Controlling the oil and looking after it while cooking
The disc needs continuous attention to ensure a professional result.

Recommendations

• Top up the oil if necessary: the disc is shallower than a fryer, so the level can drop quickly.
• Filter out impurities: if bits of dough build up, remove them with a skimmer to avoid bitter flavours.
• Avoid excessive smoke: if the oil starts to smoke, lower the heat and let the temperature settle.

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Presentation and serving
In home and professional settings alike, presentation influences how the product is perceived.

Suggestions

• Drain the empanadas on kitchen paper to remove excess oil.
• Serve with a mild chimichurri, salsa criolla or a spiced tomato reduction.
• Keep the empanadas warm in an insulated container if they are served at events or over long services.

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Additional tips for professionals and home cooks

• Planning: prepare the filling in advance to save time.
• Standardisation: if you work in hospitality, weigh each portion of filling to guarantee uniformity.
• The right equipment: a good-quality plough disc, such as those made by Selinger Barbacoas, improves thermal stability and makes cleaning easier.
• Safety: use heat-resistant gloves and keep your distance from the hot oil.

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Conclusion
The recipe for Argentine empanadas cooked on a plough disc is an efficient, tasty technique that adapts perfectly to home kitchens and professional settings alike. Mastering the use of the disc gives you an even, well-sealed product with a characteristic flavour.
Investing in a good disc and following proper cooking practices not only improves the final result but also saves time and resources, adding real value to any kitchen or food business.