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  • Empanadas Argentinas

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    Empanadas Argentinas
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. caul fat or possibly any other type of fat
    • 1 lb bottom round or possibly sirloin hand minced or possibly coarsely grnd
    • 5 x scallions - (to 6) thinly sliced, white and green parts separated
    • 1/2 c. seedless raisins
    • 2 Tbsp. dry oregano
    • 1 Tbsp. crushed red pepper
    • 1 Tbsp. grnd cumin
    • 2 Tbsp. Spanish sweet paprika Salt to taste Freshly-grnd black pepper to taste
    • 2 x roasted peppers, diced Empanada dough discs (available frzn at specialty markets)
    • 10 x green olives pitted
    • 3 x hard-boiled Large eggs sliced Oil for frying

    Directions

    1. In a large skillet, heat 1 Tbsp. caul fat. Add in the minced meat and white scallion slices, and saute/fry till slightly browned. Add in raisins and spices and cook till meat is cooked through. Stir in green scallion slices and roasted peppers. Let mix cold.
    2. Fill empanada discs with meat, add in 1 olive and 1 slice of egg. Seal the empanada.
    3. Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees. Deep fry the empanadas in the oil for about 3 min. Remove from oil with slotted spoon. Drain on paper towels.
    4. This recipe yields 5 servings.

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