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ARGENTINA
EMPANADAS
 
 
 
DOUGH:
5 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
1/4 lb. Lard
1 Cup Milk
 
FILLING:
4 Onions Chopped
1/2 Cup Oil
1 Tbsp. Paprika
1 lb. Ground Beef
Salt, Oregano, Pepper
1 Bouillon Cube
3 Eggs
 
 
DOUGH:
Sift flour, baking powder, and salt together, add melted lard and hot milk. Mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles approx. 20 cm in diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold, shaping them as triangles or rectangles. Brush with egg white or milk and puncture in 2 or 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.

FILLING:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef. When cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When it has cooled, use it to stuff the empanadas. Note: add 1/2 tsp. of sugar to soften the onion (optional).

 
 
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