Argentine Empanadas


The Pastry Dough:
6 cups flour
1/2 cup sugar
1/2 cup iced cold water
The Filling:
1 medium Onion, chopped
2 Garlic Cloves, chopped
1 cup Green Olives, chopped
1 cup Raisins
1 tablespoon Go ya Adobe Seasoning
1 tablespoon Cumin
1 tsp.Oregano
tablespoon Egg Wash (1 egg w/a water)


In a medium sized bowl mix the flour and sugar. Cut the butter into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the water into the center, mixing it with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. On a floured counter top, roll the dough out into a 1/8 inch thick layer. Cut the dough into circles with round cookie cutters or biscuit cutters. Place the cut out dough onto wax paper until you are ready to form the empanadas.
On medium-high heat, in a large frying pan or wok, saute the onions, garlic, and peppers for about five minutes. Add the ground beef and cook it till it is browned. Add in the seasoning.After the meat has been seasoned to your taste, add in the eggs, olives, and raisins. Mix it all up. Now you are ready to fill the empanadas.
Take one of the pastries and slightly dampen the rim with water. Take a spoonful of the filling and place it in the center of the pastry. Fold one side over, creating a crescent and seal it, pressing down, making sure their are no places for the filling to leak out.Place each of the filled empanadas on a slightly greased baking sheet. Brush them with the egg wash. Bake the empanadas at 375 for 15-20 minutes making sure to poke a couple hole in them first so they don't blow up like balloons.





20 Large Empanadas


Thursday, December 10, 2009 - 4:14pm


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