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Argentine Empanada Recipe |
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Written by J. Donavan Stanley
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Saturday, 29 March 2008 |
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In the land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.... Ingredients: - ½ pound ground beef
- 1/4 cup chopped onion
- ½ cup chopped red bell pepper
- 3 ají chiles, stems and seeds removed, chopped, or substitute 3 jalapenos
- 1 small potato, cooked and finely diced
- 12 green olives, chopped
- 1 tablespoon capers, rinsed, drained and chopped
- 2 tablespoons raisins
- 2 tablespoons dry sherry
- 1 tablespoon ground paprika
- 1 tablespoon chopped fresh parsley
- 2 hard cooked eggs, chopped
- Salt and freshly ground black pepper
Instructions:
- Saute the beef in a heavy skillet until almost browned.
- Add the onion, bell pepper, and chiles and continue to saute until the onions are soft.
- Add the potato and continue to cook for an additional minute.
- Pour off any accumulated fat.
- Combine all the remaining ingredients in a large bowl, add the meat and mix well.
- Spoon into empanada dough and bake.
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Last Updated ( Saturday, 19 April 2008 )
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