Roberto's Argentinian Empanadas

By connieo

Ingredients

• 1 Tbsp shortening
• 1 pound ground sirloin
• 5 to 6 scallions, thinly sliced, white and green parts separated
• 1/2 cup seedless raisins
• 2 Tbsp dry oregano
• 1 Tbsp crushed red pepper, more or less to taste
• 1 Tbsp ground cumin
• 2 Tbsp Spanish sweet paprika
• Salt and pepper
• 2 roasted peppers, diced
• Empanada dough discs*
• 10 green olives, pitted
• 3 eggs, hard boiled and sliced
• 1 egg white for egg wash if baking or Oil if frying

Details

Servings 5
Preparation time 30mins
Cooking time 60mins
Adapted from karinaculinaryworld.com

Preparation

Step 1

1. In a large skillet, heat 1 Tbsp shortening. Add the chopped meat and white scallion slices, and saute until slightly browned.
2. Add raisins and spices and cook until meat is cooked through.
3. Stir in green scallion slices and roasted peppers. Let mixture cool.

4. Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.

TIP: Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.

TO BAKE: Preheat oven to 350*F. Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

TO FRY: Preheat oil in a deep sauce pot fitted with a frying thermometer to 375*F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.

*Available frozen at specialty markets.