Argentine Empanada

In the land of the pampas and gauchos, beef is king. Moreover, beef is a traditional filling for empanadas that are very popular as appetizers, snacks, and/or picnic fares in Argentina. Whether it be baked or fried cooked, this recipe will work great especially when accompanied by Cubanita discos (dough for pastries), the following recipe can be prepared in advance prior to serving. As similar to a Cuban picadillo, you can even substitute it with pork or chicken if you wish.

• ½ pound ground beef

• 1/4 cup chopped onion

• ½ cup chopped red bell pepper

• 12 green olives, chopped

• 2 tablespoons raisins

• 1 tablespoon ground paprika

• 1 tablespoon chopped fresh parsley

• 2 hard cooked eggs, chopped

• Salt and freshly ground black pepper

• 1 large egg beaten lightly with 1/4 teaspoon water (for glaze)

 

Sauté the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and continue to sauté until the onions are soft. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat, and mix well.

Yield: 2 to 2 ½ cups

Heat Scale: Medium

Begin by placing thawed stack of dough atop flat surface or equivalent; gently peel off a single Disco (dough shell) from within stack. Use a couple of spoonfuls of filling on each dough circle with about 2-1/2 tablespoons in the center of each dough shell. Moisten edges lightly with water by dipping a small brush in room temperature water, run the brush around the edge of the dough.

Fold in half by closing the edges from one side to the other forming a half circle or (half-moon shape), meanwhile press down on dough with fingers and/or thumb. Seal securely by crimping down lightly with the bottom side of a fork end all along folded dough edge this enables a tight seal closure, then their off to cook (Refer to cooking instructions below) Make as much as you wish, then store for future use.