Empanadas

By MaryEllen

The filling usually consists primarily of beef. It may also contain ham and cheese, humita, creamy corn or spinach. Fruit is used to create a desert empanada. Every household in Argentina had ts own special recipe for empanada filling.

Frozen shells can be found in a grocery store catering to Latino cooking. Try to get the smaller shells, not the "Grande". Serve with Chimichurri sauce.

Ingredients

• 1/2 kg. ground beef (1 pound)
• 1 large onion
• 2 scallions
• 2 cloves garlic
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 2 Tbs. olive oil
• 1 1/2 tsp black pepper
• 1 1/2 tsp. paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1 Tbs. Tomato puree
• 1/2 cup dark raisins
• 1/2 c green olives, chopped
• 3 hard boiled eggs, diced

Preparation

Step 1

Dice onions, scallions and garlic into small pieces and saute in oil in a large frying pan. Add the peppers, then add the ground beef. Add the tomato puree.
Mix in salt and spices
Saute till meat is cooked. Remove from heat and let it cool. Add the raisins, olives and eggs.
Lightly grease and flour a cookie sheet.
Preheat oven to 350F.
Using pre-made (frozen) shells, place the filling on the shell. Using your fingers, moisten the edges of the top half of the empanada shell with a little water. Bring up the bottom half and press along the edges, creating a half moon. Seal firmly so no filling leaks out during baking. Seal the edges by folding repeatedly ("Repulgue". See YouTube for instructions) Repeat till all the empanadas are finished. Place each empanada on the floured cookie sheet and brush with beaten egg. Bake at 350F for 15-20 minutes or until golden brown. Allow to cool for 5-10 minutes before eating them