"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Argentine Empanadas Recipe

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This recipe for Argentine Empanadas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnna Ludlow
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9-12 frozen Rhodes rolls, or any kind of dough
1 lb ground beef
1/2 medium onion, diced small
1/3 green pepper, diced small
1 Tablespoon paprika
Garlic powder to taste (we use a lot, 1 Tbs+)
salt and pepper to taste
oil

Directions:
Directions:
Leave out Rhodes rolls long enough to rise and soften, 2-3 hours ahead of time. Brown beef with salt and pepper, drain off fat. Saute onions and peppers together in butter. Combine onions, peppers, beef, paprika, garlic powder and more salt and pepper. Press out rolls into 5-6 inch flat disks. Add spoonful of beef mixture to each pressed roll and fold over, pressing edges to seal off. Can be baked at 350 for approx 10 minutes or fried in oil over medium heat for 3 minutes each side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes -defrosting the rolls
Personal Notes:
Personal Notes:
AJ likes lots of Garlic in his, just like they were in Argentina, but they taste good without as much.

 

 

 

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