Argentine Empandas Criollas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Dough:
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
|
|
Directions: |
Directions: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:15-20 |
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.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Argentine Empandas Criollas is from