Empanadas (argentine meat-filled turnovers)

Yield: 1 Servings

Measure Ingredient
½ cup Onions; finely chopped
1 tablespoon Olive oil
½ cup Beef broth or water
½ pounds Lean ground beef
¼ cup Seedless raisins*
1 teaspoon Dried hot pepper flakes
½ teaspoon Paprika
¼ teaspoon Ground cumin seed
½ teaspoon Salt
\N \N Freshly ground black pepper; to taste
2 \N Hard cooked eggs; cut in 8 wedges
6 \N Pitted green olives; quartered
2 cups All-purpose flour
1 teaspoon Salt
10 tablespoons Butter; cut in 1/4\" cubes
⅓ cup Cold water

FILLING

DOUGH

* ¼ cup seedless raisins, soaked in boiling water for 10 minutes and drained thoroughly

Begin with the filling. Combine the onions, olive oil, and beef broth or water in a skillet and boil over high heat until the liquid is evaporated.

Add the meat and cook, stirring constantly, until brown. Stir in the raisins, hot pepper flakes, paprika, cumin, and salt and pepper. Set the filling aside.

To make the dough, combine the flour, butter and salt in a large bowl.

Using your fingers, rub the flour and butter together until they are blended and look like coarse meal. Add the water and mix until the dough can be formed into a compact ball. Roll the dough out onto a lightly floured surface, making a rough circle about ⅛ in. (3 mm) thick. As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface. Cut into rounds about 5 in. (13 cm) in diameter with a cookie cutter or empty tin can of the right size, or using a plate or saucer of the right size as a guide, cut the circles with a knife. Gather the resulting scraps of dough, roll and repeat until you have 12 to 14 circles .

Place about 1+½ Tbs of the filling in the center of each circle, leaving the edges of the dough exposed around it. Top the filling with a piece of egg and 2 pieces of olive, and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to form a crescent and press the edges firmly together. Decorate the edges of the empanadas by pressing the dough with the tines of a fork, or by pinching with the fingers. Arrange the empanadas on an un greased baking sheet and bake them in the middle of a pre-heated 400F (200C) oven for about 5 minutes, or until they are lightly browned. With a spatula transfer to a heated platter and serve immediately.

NOTE: These may be made in a smaller size suitable for hors d'oeuvre. Cut into 3 in. (8 cm) rounds, and use about 1 tsp of filling per empanada.

NOTES : This dish takes me back to my childhood as much as any other. It is virtually impossible to go to a party or social function in Uruguay or Argentina without being served these delicious meat pies. They are great as a luncheon item, or served as a cocktail snack. Please try this recipe, I guarantee you'll love it.

Recipe by: World Wide Recipes: TheChef@...

Posted to recipelu-digest by Valerie Whittle <catspaw@... (Valerie Whittle)> on Mar 13, 1998

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