Argentine Meat Empanadas
(from kmolina’s recipe box)
makes a LOT
Prep time: 45 minutes
Cook time: 30 minutes
Serves 10 people
- 1/2 cup shortening
- 2 onions, chopped
- 1 lb ground beef (lean)
- 2 tsp Hungarian sweet paprika
- 3/4 tsp hot paprika
- 1/2 tsp crushed red pepper flakes
- 1 tsp ground cumin
- 1 tsp distilled white vinegar
- 1/4 cup raisins
- 1/3 cup pitted green olives (chopped)
- 2 hard-cooked eggs, chopped
- Salt to taste
- 1 package puff pastry sheets, thawed (17.5 oz)
In a saute pan, melt shortening and add chopped onions. Cook the onions until just before they start turning golden.
Remove from heat and stir in sweet paprika, hot paprika, crushed red pepper flakes and salt.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool.
Place meat in a dish and add salt to taste, cumin and vinegar
Mix and add the meat to the onion mixture. Mix well and place on a flat tish to cool and harden.
Cut puff pastry into 10 round shells. Place a spoonful of meat mixture on each shell, then add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with filling
Slightly wet the edge of the pastry, fold in two and stick edges together. You should have a 2/3" flat edge of pastry to work with.
Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. MAKE SURE EDGES ARE SEALED WITH A TWIST in order to prevent juice leaks.
Preheat oven to 350F.
Place empanadas on a parchment paper lined baking sheet. Prick each empanada with a fork near the curl to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20-30 minutes.