Creole Empanadas Argentina Recipes

Steps:

• PREPARATION:.
• Place the flour on the table forming a well; pour the lukewarm, melted beef fat in the middle, add the paprika, the salt, and gradually add the water as you mix the ingredients with your hands until you get a smooth ball.
• Knead for 10 minutes until the dough no longer sticks to your hands, and let it rest in a warm place, covered with a cheesecloth, for 30 minutes.
• Roll the dough with a rolling pin to 1/5-inch thickness and cut 4-inch discs with cutter. Sprinkle the disks with a little flour so that they do not stick to each other and set aside.
• FILLING:.
• Finely chop the green onion and fry it in the beef fat 5 minutes over medium heat.
• Add the carrots, peeled and thinly sliced, the paprika, the tomatoes and the red pepper, both seeded and chopped. Continue cooking for 10 minutes.
• Add the chuck, finely diced, the salt, the pepper and the cumin, and continue cooking for 5 minutes until meat is browned.
• Remove from heat, add the pitted olives, the hardboiled eggs, chopped, and the raisins. Allow to chill in fridge.
• MAKING THE EMPANADAS:.
• Place two tablespoons of filling in the centre of each disk, moisten the edges with water at room temperature, fold one half of the disk over the other and press the edges together.
• Fold the edge over itself by twisting it at regular intervals to form a cord [like you do with calzones sometimes] and make sure the filling does not come out.
• Place the empanadas on a greased cookie sheet, brush them with a beaten egg, and bake in hot oven for 10 to 15 minutes until golden.

Steps:

• Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
• Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
• Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
• Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.