Argentine Empanadas

Argentine Empanadas

From: Aaron G. 

Serves: 12-15

Ingredients:

3- 3.5 lbs ground beef

1 red pepper, 1 orange pepper, 1 yellow pepper, 1 jalapeno pepper

1 large onion

1 1/2 - 2 tablespoons of garlic, chopped

1 (4 oz) can of tomato paste

LOTS of paprika, cumin, oregano, basil, sugar- @ 2 Tablespoons of EACH

2 teaspoons salt and some pepper

2-3 tablespoons of olive oil

10 oz jar of pimento stuffed green olives, finely chopped

5-6 hard boiled eggs, diced

almost one whole regular sized package of golden plump raisins, leave them whole

Directions:

Deseed all of the peppers, cut them into large chunks. Cut onion into large chunks. Place all of the peppers and onion in food processor. Finely chop. Put ground beef, chopped peppers and onions, finely chopped garlic, olive oil, seasonings, and sugar into a large pot. Cook well, stirring frequently on med-high heat. When meat is almost done cooking, add finely chopped olives and whole raisins. Stir. Add eggs and simmer for 30 min, occasionally stirring. Make dough while meat mixture is cooking.

To assemble empanadas, roll out dough, cut out circles, (this can be done any way you want. They can be as big, little, thin, or thick as you want) place meat filling in center of dough, wipe edge of dough with fingers with water, fold dough over meat, press edge with fork or twist edge of dough to make a braid.

Bake at 350 degree F for 30 minutes or until they are golden brown around edges.

Make them and then freeze them for a quick and easy dinner or lunch.  Can be used as a filling to taco shells, you can use puff pastry, you can possibly buy premade empanada dough at a Mexican market called, tapas de empanadas, the brand that is good is La Slatenta, make sure you get the ones you bake not fry.  

Dough (most likely will have to double recipe)

3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.