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Argentine Empandas Criollas Recipe

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This recipe for Argentine Empandas Criollas, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dana Carpenter
Added: Saturday, November 17, 2007


3 c. all purpose flour
1 egg (beaten)
1 c. of lard
4-8 Tbsp. of water

Make the Filling:
1 lb. of lean ground beef
2 large onions, diced
2 scallion onions, diced
1 Tbsp. paprika
3 hard boiled eggs
green olives (if desired)
1/2 c. lard or oil
Add salt to taste (Argentina food tends to use more salt)
1/2 c. of boiling water or broth

Mix the flour and lard togther. Mix the egg thoroughly with a fork (or a mixer). Stir the egg in to the flour and lard mixture. Mix it in to a dough.
Begin to add the water slowly, one spoonful at a time. Continue to add water until you have a soft dough. Knead the dough until it is soft and elasticy.
Let the dough sit for 25-35 min. Cook the onions and ground beef until brown. Add diced scallions, paprika and boiling (broth or water).
Stir until the food forms a thick mixture. Remove from heat and let cool. Add chopped green olives, and thinly diced hard boiled eggs. Heat the lard in a large pan or skillet. Roll the empanada dough out flat. This can be done on any non-wood surface. Cut the dough into circles, a small soup bowl can help with the cutting. Add 1 heaping tablespoon of filling to each circle of dough.
You are going to close the dough around the filling. Wet the edges with water and then press with your fingers to seal the empanada. Place the sealed empanadas in the hot pan and fry in lard until lightly browned.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Another favorite from the mission. In some areas you can find the "tapas" (dough disks) in stores that sell latin foods.




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