Beef empanadas

World Cup fever is what prompted this impromptu empanada addition to today's menu. Argentina vs Iran was on and my wonderful Argentine friend came over to watch with me sooo I decided to make these delicious meat pies!!! Enjoy....and Eat on!!

Empanada dough:(Allrecipes.com)

2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup sugar

1 egg yolk

1/2 cup water

2 tablespoons all-purpose flour 

2 tablespoons melted butter for brushing

Empanada Filling:

2 tablespoons olive oil

1 pound ground beef

1 tablespoon garlic salt

2 tablespoons tomato paste

2 tablespoons vinegar

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon seasoned salt

5 cloves garlic, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium onion, chopped

4 boiled eggs, chopped 

Green olives, sliced

Directions:

Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal. Fry for 6-7 minutes or until golden. 

Empanada filling Directions:

Heat olive oil on medium heat. Start to brown meat. While meat is cooking add in all your seasonings including tomato paste, but not eggs or olives. Once done stir in eggs. Before sealing empanadas place a slice if green olive in it. 

 

Argentine Empanadas

My husband served a mission in Argentina and loves the argentine food and he misses it. So me being the fantabulous wife that I am I decided to make him some Argentine empanadas. So here's the recipe. Enjoy.....and eat on. 

DOUGH:

2 cups all purpose flour

1-2 tsp salt

3/4 cup cold margarine or 3/4 cup butter cut into small cubes

2 eggs

2/3 cup cold water

2 tblsp white vinegar

MEAT FILLING:

1lb ground beef(turkey or chicken)

4 hard broiled eggs

1 cup stuffed green olives

1 large onion

3 garlic cloves

2-3 tblsp ground cumin powder

1 tsp chili pepper flakes

1-2 tblsp sugar

Salt and pepper

DIRECTIONS:

1. Sift flour and mix with salt

2. Mix in the solid margarine or butter with your fingers. The flour should have an even, coarse texture, with margarine lumps no larger than a pea.

3. Beat together water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture until you have the desired consistency. It should not be too sticky but still malleable. 

4. Place mix on a floured surface. Knead with the heel of hand to bring dough together. 

5. Cover dough and allow to sit in cool place for an hour.

6. Roll out the dough until 1/8" thick. Cut into circles about 4-6 inches.

7. Heat some oil. Mince onions and garlic add to pan. Cook until onions are translucent(see through). 

8. Add the ground beef. Break it up with spoon and cook, stirring until lightly browned. Drain off the fat. 

9. Mix in the cumin, pepper flakes, and sugar. Adjust to taste. 

10. Chop the hard boiled eggs and halve the olives. Carefully mix into the meat mixture. Add salt and pepper to taste. 

11. Heat oven 375 degrees. 

12. Stuff the empanadas dough wrappers with 2-3 tblsp of the meat filling in the center of each. Dampen perimeter of the dough. 

13. Fold over forming a semicircle. I used a fork to close empanadas but you could do the traditional folding. 

14. Brush with beaten egg yolks for color.

15. Bake 15-20 minutes.