ARGENTINE MEAT EMPANADAS
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.
Provided by Liliana
Categories World Cuisine Recipes Latin American South American Argentinian
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 27.7 g, Cholesterol 73.4 mg, Fat 36.8 g, Fiber 1.5 g, Protein 14.7 g, SaturatedFat 10 g, Sodium 326.5 mg, Sugar 3.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amna Jutt
amna60@hotmail.comI'll be making these again!
Juan Carlos Paulino Fonseca Gómez
juan.c@gmail.comAmazing!
Sabina Harris
h.sabina60@gmail.comDelicious!
Rajan Angdembe
ar@yahoo.comYummy!
GIPS factory in SWAT
gips@gmail.comNice!
shreekrishna sapkota
sshreekrishna16@aol.comGood!
Ganga Gc
g-ganga35@aol.comThe empanadas were a bit greasy, but they were still very tasty.
Theresa Knoll
knoll-theresa17@hotmail.comThese empanadas were a great way to use up leftover meat. They were also a fun and easy appetizer to make.
zahid piyara
z52@aol.comThe dough was a little tricky to work with, but the end result was worth it. The empanadas were delicious!
Mayla Sanchez-fuller
s-mayla@gmail.comThese empanadas were a bit time-consuming to make, but they were worth it. They were so flavorful and juicy.
Haben Tesfamariyam
ht@hotmail.comEmpanadas were easy to make and tasted amazing. I will definitely be making these again.
tiktok
tiktok81@yahoo.comThese empanadas were delicious! I especially loved the chimichurri sauce. It was the perfect complement to the empanadas.
Gerald Denson
gerald.d99@gmail.comI've made these empanadas several times now, and they're always a crowd-pleaser. The dough is easy to work with, and the filling is versatile - I've used different types of meat and vegetables, and they've all turned out great.
Spencer_
spencer_@gmail.comThese empanadas were a hit at my dinner party! The filling was flavorful and juicy, and the crust was flaky and golden brown. I will definitely be making these again.