Description
My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Ingredients
- ½ cup shortening
- 2 onions, chopped
- 1 pound lean ground beef
- 2 teaspoons Hungarian sweet paprika
- ¾ teaspoon hot paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 tablespoon distilled white vinegar
- ¼ cup raisins
- ½ cup pitted green olives, chopped
- 2 hard-cooked eggs, chopped
- salt to taste
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
Instructions
- 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.
Servings: 10