Monday, June 4, 2012

Empanadas de Carne (Meat Turnovers)

24 dough discs (Tapas de empanadas)
2 pounds lean ground meat
1 tbsp canola oil
2 medium white onions chopped
5 green onions chopped
1/4 cup green olives pitted and chopped
3 hard boiled eggs chopped
1 tsp crushed red pepper
1 tbsp oregano
1 tsp cumin
1 tsp sweet paprika
1 bay leaf
1/2 tsp salt

In a pan heat the oil and add the onions, cook until transparent. Add the meat, the condiments and the olives and cook in high until the meat is completely brown. Finally add the chopped olives and cook for 3 more minutes and finally add the eggs. Removed from the stove and let the mix cool down. Place in the refrigerator for about one hour. Spread the discs in a table. Put about 2 tbsp of the mix in each disk, moist the inner edge of each disc and fold in half (half moon) and press the edges with a fork or fold over like in the picture below. Place in a baking pan. You can paint the surface with a fresh beat egg. Some people like to sprinkle granulated sugar on top. Cook in 450F oven until the crust is golden. Enjoy with a good red wine Malbec or if you prefer with a white Torrontes from Argentina.


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