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Recipe Argentine Meat Empanadas (Pie)

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Required Ingredients:

  • 1/2 cup shortening
  • 2 onions, chopped
  • 1 pound lean ground beef
  • 2 teaspoons Hungarian sweet paprika
  • 3/4 teaspoon hot paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1 tablespoon distilled white vinegar
  • 1/4 cup raisins
  • 1/2 cup pitted green olives, chopped
  • 2 hard-cooked eggs, chopped
  • salt to taste
  • 1 (17.5 ounce) package frozen puff pastry sheets, thawed

Preparing/Cooking:

  • In a saute; pan melt the shortening and add the chopped onions.
  • Cook the onions until just before they begin to turn golden.
  • Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  • Spread the meat on a sieve and pour boiling water on it for partial cooking.
  • Allow meat to cool.
  • Place meat in a dish add salt to taste, cumin and vinegar.
  • Mix and add the meat to the onion mixture.
  • Mix well and place on a flat to dish to cool and harden.
  • Cut puff pastry dough into 10 round shells.
  • Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg.
  • Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing.
  • Slightly wet the edge of the pastry, fold in two and stick edges together.
  • The shape should resemble that of a half-moon.
  • You should have a 2/3 to 1/2 inch 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.
  • Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Place empanadas on a parchment paper lined baking sheet.
  • Be sure to 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 to 30 minutes.
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