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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Argentine Empanadas Recipe

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This recipe for Argentine Empanadas is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough Flling
1 C crisc
10 cups all purpose flour 2 large onions
1T paprika chopped
1 t salt 1 large tomato
1 1/2 cups vegetable shortening
1 large tomato, finely chopped
1 tsp paprika
2 lbs ground beef
1 tbsp flour
2 large onions, chopped
1 cup beef broth
1 tsp ground cumin
Salt to taste
1 tsp chili powder
2 hard boiled eggs, chopped
1/2 cup chopped olives
3/4 c seedless raisins
Directions:
Directions:
In a frying pan put 1 cup vegetable shortening. Add onions, fry until golden brown. Add tomato and paprika and cook slowly until soft. Add the meat, flour stock, cumin, salt and chili powder. Cook for a few minites stiring constantly. Let simmer until you are ready to use in the little pies. Make balls of the dough about the size of an egg then roll out into thin circles. In the center of each round place one tablespoon of the filling, a teaspoon of the chopped egg, 1/2 teaspoon of the olives and a few raisins. Moisten the edges of the rounds and fold over the mixture pressing firmly. Make a design along the edges as for pastry. Bake in a rather hot oven for 15 minutes or deep fry them and drain them on paper.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
one hour

 

 

 

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