My original version of the Argentinean recipe for empanadas. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Ingredients
- 1 pound lean ground beef
- ½ cup shortening
- 2 medium onions, chopped
- 2 teaspoons Hungarian sweet paprika
- ¾ teaspoon hot paprika
- ½ teaspoon crushed red pepper flakes
- salt to taste
- 1 teaspoon ground cumin
- 1 tablespoon distilled white vinegar
- ¼ cup raisins
- 2 large hard-cooked eggs, chopped
- ½ cup pitted green olives, chopped
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 1 large egg, beaten (Optional)
Directions
Step 1
Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
Step 2
Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
Step 3
Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
Step 4
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Step 5
Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
Step 6
Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
Step 7
Bake in the preheated oven until golden, 20 to 30 minutes.
Tips
Other methods of sealing the empanadas, like pinching without curling or using a fork to seal the edges, do not create a strong enough seal to prevent the juice from leaking during baking. The empanadas must be juicy, so a good seal is important.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 498 | |
% Daily Value * | |
Total Fat37g | 47% |
Saturated Fat10g | 50% |
Cholesterol73mg | 24% |
Sodium327mg | 14% |
Total Carbohydrate28g | 10% |
Dietary Fiber2g | 5% |
Total Sugars4g | |
Protein15g | |
Vitamin C2mg | 11% |
Calcium28mg | 2% |
Iron3mg | 15% |
Potassium213mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this