Argentine Empanadas

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mince the beef.
  • In a medium-size frying pan, heat olive oil.
  • Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
  • Add the meat.
  • Season to taste with salt, red pepper, and paprika.
  • Saute, stirring occasionally, until the beef is browned on all sides.
  • Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
  • While the beef filling cools, pour the flour on a smooth surface, forming a mound.
  • Using the back of a spoon, make a depression in the center.
  • Add shortening in the depression. Mix and knead the ingredients until fully mixed.
  • Dissolve the1/2 Tablespoon salt in warm water.
  • Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
  • Make balls of dough about the size of a golf ball.
  • On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
  • Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
  • Preheat oven to 450 degrees.
  • Spray baking sheet with non-stick spray.
  • Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
  • Serve with chimichurri sauce (see below).
  • DIRECTIONS FOR CHIMICHURRI SAUCE: (2-1/2 cups).
  • Roughly chop the tomato, bell pepper, and onions.
  • Place the vegetable in a blender.
  • Add the garlic cloves, olive oil, vinegar, and parsley.
  • Season to taste with salt and pepper.
  • Blend until all ingredients are well mixed.
  • Transfer to a non-metal container. Cover and refrigerate.
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