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Beef Empanadas contributed by, Santi from the Seven Hills School in Cincinnati, Ohio, USA

Beef  Empanadas
from;Argentina
by,Santi

Ingredients
2 hard boiled eggs,chopped into bits
1/2 medium onion,finely chopped
1 tablespoon of olive oil
1 garlic clove,finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chunk
2 tablespoons raisons [optional]
1 1/2 tablespoons chopped pimiento stuffed olives
1  [14 ounce] can whole tomatoes in juice,drained,reserving 2 tablespoons juice,and chopped
1 package frozen Empanada pastry disks,thawed

Directions
about 4 cups oil and a deep fat thermometer 1 egg beaten with 2 teaspoons water
cook onion in olive oil in heavy medium skillet over medium heat,stirring frequently,until softened add garlic, cumin,and oregano and cook,stirring,1 minute.Stir in beef and cook,breaking up lumps with fork,until no longer pink,about 4 minutes.

Add raisins,olives,1/2 teaspoon salt,1/4 teaspoon pepper,and tomatoes with reserved juice,then cook,stirring occasionally,until liquid is reduced but mixture is still moist,about 5 minuts.stir in hard boiled egg and spread on a plate to cool.

lay a plastic wrap sheet of plastic wrap on a dampened work surface [to help keep plastic in place],then roll out an empanada disk on a plastic wrap to measure about 6 inches.Place 3 tablespoons meat mixture on disk.Moisten edges of disk with water and fold over to form a semicircle,then crimp with a fork.The fork method really works best.

Lightly brush empanadas with so halfway through baking,until golden,about 25 minute.Let them cool for 5 minutes.

posted by SSnyder in Aregentinian Recipes,Recipes and have No Comments

Empanadas contributed by, Michael from the Seven Hills School in Cincinnati, Ohio, USA

Empanadas
From:Argentina
By: Michael

Dough:

4 cups of flower.
1 teaspoon of paprika.
1 teaspoon of salt.
1 1/2 cups cold unsalted butter [or lard or crisco].
4  tablespoons of ice water or more as needed.

Combine flour, paprika and salt. Cut in butter/lard/Crisco until it is the size of small peas.
Add water until the dough holds together. Refrigerate for at least 30 min.

Filling:

2 tablespoons of olive oil
2 medium yellow onions thinly chopped
1 1/4 lbs ground beff salt to taste
1 1/2 teaspoon of cumin
1 teaspoon paprika [or red pepper to taste]
3 hard boiled eggs chopped and 1/2 cup of dark raisins

Heat oil saute onions.Add meat, breaking up big lumps as it cooks. Add salt and spices.
Remove from heat and stir in raisins. Carefully mix in chopped eggs.

Preheat oven to 350˚.

Bring dough to room temperature. Divide into four sections and roll out each section on
floured surface to 1/8 inch thick. Cut four circles from each section using wide glass or
a small plate as a guide. Place spoonful of filling in center and fold dough in half. Seal
the edges by  pressing with  fork tines. Transfer to baking sheet. Bake 20 min.

Yield: 16 empanadas

posted by SSnyder in Aregentinian Recipes,Recipes and have No Comments