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LOCATION: Recipes >> Mexican >> Empanadas 11

Print this Recipe    Empanadas 11

Argentine Empanadas

1 2/3 cup all-purpose flour
1/8 tsp salt
4 oz. stick butter or margarine
1/3 cup milk

1 pound ground beef
2 Tbsp Vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 to 12 green olives, finely chopped
2 Tbsp raisins
1 Tbsp ground mild paprika
1 Tbsp chopped fresh parsley or substitute dried
Salt and freshly ground black pepper to taste

1 egg, beaten
1 Tbsp milk

To make the crust, sift the dry ingredients into a bowl. Work the
margarine or butter into the flour using your fingers or two forks.
Add the milk and mix just until the dough comes together and can
be formed easily into a ball. Refrigerate for at least an hour.
Saute the beef in a skillet until well done, stirring frequently
with a fork to keep the meat broken-up. In a separate skillet,
saute the onion, bell pepper, and jalapenos until the onions are
a golden brown. Combine all the remaining ingredients for the
filling and nix well. Preheat the oven to 400 degrees F. Divide
the dough in two and roll out to a thickness of 1/8-inch and cut
into circles 7" in diameter. Spoon the filling onto one half of
each leaving room to fold in half and seal. Press the edges with
the tip of a fork and cut a 1" slice in the top. Place on an
ungreased baking pan. Combine the ingredients for the glaze. Bake
for 10 minutes. Reduce the heat to 350 and continue baking until
the crust turns light brown. Brush the tops with glaze and bake
for an additional 5 minutes. Yield: 10


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