Argentinean Meat Empanadas

Photo by Bianca

By: Liliana  "My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces."



Ingredients

• 1/2 cup shortening
• 2 onions, chopped
• 1 pound lean ground beef
• 2 teaspoons Hungarian sweet paprika
• 3/4 teaspoon hot paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 tablespoon distilled white vinegar
• 1/4 cup raisins
• 1/2 cup pitted green olives, chopped
• 2 hard-cooked eggs, chopped
• salt to taste
• 1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions

1. In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

   

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Colombian Empanadas "Empanadas Colombianas"

By Erica from My Columbian Recipes & International Flavors

Erica The Colombian Foodie

These empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side.

In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great alternative for vegetarians and absolutely delicious. For the vegetarian version of this empanadas recipe, follow all the directions just omitting the beef and pork.

Ingredients

Servings: Approximately twenty, 3 inch empanadas
Vegetable oil for frying
Lime and ají for serving
Dough or Masa
1 ½ cups precooked yellow cornmeal (masarepa)
2 cups water
1 tablespoon vegetable oil
½ tablespoon sazon Goya with azafran
½ teaspoon Salt

Filling

2 cups peeled and diced white potatoes
1 chicken or vegetable bouillon tablet
1 tablespoon olive oil
¼ cup chopped white onions
1 cup chopped tomato
½ teaspoon salt
¼ cup chopped green onions
1 chopped garlic clove
2 tablespoon chopped fresh cilantro
2 tablespoon chopped red bell pepper
¼ teaspoon black pepper
½ pound ground pork and beef

Directions to prepare the dough:

1. Place the masarepa in a large bowl. (Masarepa: is precooked corn flour used to make Colombian arepas, empanadas and tamales. One of the brands available in the United States is GOYA available in most supermarkets) Goya, Flour White Masarepa, 24-Ounce (12 Pack)  Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.


2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

10. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

   

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