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Argentine Beef Empanadas

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Lisa Swallick

on 20 March 2013

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Transcript of Argentine Beef Empanadas

BY : lISA SWALLICK ARGENTINE EMPANADA RECIPE TIME TO BUILD YOUR EMPANADAS! Once filling has cooled you can start filling your pastry shells.
Remove store bought pastry dough from refrigerator and arrange on a work surface. Place approx 1tbsp of filling leaving a 1'' border around pastry.
Using a pastry brush , brush edges with reserved egg wash. Fold dough over creating a half moon shape. Seal edges by pressing down with fingers or a fork to prevent filling from escaping during baking.
Once empanadas have been formed, on a greased cookie sheet, arrange empanadas about one inch apart. Bake for about 20-25 min until golden brown.
Enjoy! HOW TO PREPARE FILLING Preheat oven to 400 degrees Farenheit
Heat olive oil in a large skillet over medium-high heat. Add onions and saute until translucent approx. 5 minutes.
Add ground beef, stir occasionally until browned and cooked through. Season with salt and pepper, then add ground spices. Saute for approx 2 min.
Add chopped hard-boiled egg, green olives, rasins, and chopped tomatoes. Saute for 2 min.
Cool filling completely. INGREDIENTS DOUGH
2 packages store bought pastry shells (Goya Brand) Empanadas are a street food enjoyed in Central and South America. They are a crecent-shaped pastry turnover with a savory filling. The recipe im using is the traditional beef, but you can fill them with virtually anything. WHAT ARE EMPANADAS? FILLING
1/2 lb. ground beef
1 tbsp smoked paprika
1 tbsp ground cumin
1 large onion
1 hard boiled egg, roughly chopped
1/2 cup green olives chopped (optional)
1/2 cup rasins (optional)
1 cup chopped, can tomatoes
salt & pepper to taste
1-2 tbsp olive oil 1 egg, gently beaten to brush on filled pastry (reserve until ready to fill pastry) Many countries have their own variation on how to make them but the most popular in Argentina are beef. Empanadas are a great go to appetizer or a side dish for a party or quiet dinner at home. I hope you enjoy my recipe!
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