Food For Thought Youth Project

Cultural Recipes from Youth Around the World

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

Beef  Empanadas

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

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

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