Argentine Meat Empanadas Best Dishes

Wednesday, February 10, 2016

Argentine Meat Empanadas

"My authentic version for the Argentinean recipe. Rich and scrumptious. Any meat can be used for this recipe, just make sure to reduce it up into tiny portions."

Ingredients :

half cup shortening
2 onions, chopped
1 pound lean floor beef
2 teaspoons Hungarian sweet paprika
three/4 teaspoon hot paprika
half of teaspoon overwhelmed purple pepper flakes
1 teaspoon floor 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.Five ounce) package frozen puff pastry sheets, thawed

Instructions :

Prep :	Cook : 10M	Ready in :

In a saute; pan soften the shortening and upload the chopped onions. Cook the onions till just before they start to turn golden. Remove from the heat and stir inside the candy paprika, warm paprika, beaten red pepper flakes and salt to taste.
Spread the beef on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to flavor, cumin and vinegar. Mix and add the meat to the onion aggregate. Mix well and region on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat combination on each spherical; upload some of the raisins, olives and hard boiled egg. Avoid achieving the rims of the pastry with the filling due to the fact its oiliness will prevent accurate sealing. Slightly wet the brink of the pastry, fold in two and stick edges together. The form should resemble that of a half-moon. You must have a 2/three to half of inch flat edge of pastry to work with. Seal by means of twisting side, little by little, between thumb and index finger, ensuring to add pressure earlier than freeing the pinch and shifting directly to the subsequent curl. Other sealing processes like pinching without curling or using a fork to seal will not prevent juice leaks at some point of baking, and empanadas must be juicy.
Preheat oven to 350 levels F (180 ranges C). Place empanadas on a parchment paper covered baking sheet. Be positive to prick every empanada with a fork close to the curl to permit steam to get away throughout baking. Glaze with egg for shine and bake until golden, approximately 20 to 30 minutes.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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