Making empanadas, the jetlagged edition.

It’s raining in Seattle today. I got back yesterday, when it was sunny. It feels like it’s 10 pm right now, but it is definitely not. Confused. Very confused.

However, I did muster the energy last night to make empanadas for my coworkers. I baked them this morning so they’d be fresh (reheated empanadas are just not the same).

I also cheated and smuggled discos into the country, because according to the Googles, they are very difficult to obtain in the greater Seattle area.

Smuggled goods.

They held up surprisingly well through a total of three flights and eighteen-ish hours in my suitcase. I could also use them to make piroshki; my mom just ordered them from here. More expensive than buying them in Argentina, yes, but not when you factor in the airline tickets.

And now, for the recipe.

Empanadas argentinas con carne

Ingredients

1 pound ground beef
2 tablespoons corn oil (I used vegetable oil because it was all I had)
1 tablespoons of butter
1 large yellow onion chopped in small squares
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped
2 tablespoons raisins (I used 3 tablespoons)
¼ cup chopped green onion (only the green part)
1 tablespoon ground hot and sweet paprika (I only had hot, so I added some Splenda to taste)
1 tablespoon ground red dry spicy peppers
1 tablespoon cumin
Salt and freshly ground black pepper to taste

Directions

In a large saucepan over medium heat, melt the butter and oil, then saute the onions until transparent. Add the ground beef, then the raisins, spices, salt and pepper to taste and stir to break up the meat. Pour about half a cup of water over the mixture and cook until meat is cooked through.

Once cooked, place in a bowl, cover and place in the refrigerator overnight (or for at least an hour to cool). When the mix has cooled, add the eggs, green onions and green olives.

Filling the empanadas: Fill one half of a disco with the meat mixture and fold along the edge, sealing with a bit of water. Leave enough room at the edge of the dough so you can roll the edge a bit. They should look something like this when you’re done:

You can also brush egg wash over them as well; I was baking them early in the morning and it didn’t seem necessary to me at the time.

Anyway. Bake at 350˚F for about 20 minutes, or until the empanadas are crispy and golden (the dough is similar to puff pastry). Let cool a bit before devouring or you run the risk of burning your mouth.

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