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Ingredients
- 1/2 c. Onions, finely minced
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Beef broth or possibly water
- 1/2 lb Lean grnd beef
- 1/4 c. Seedless raisins*
- 1 tsp Dry warm pepper flakes
- 1/2 tsp Paprika
- 1/4 tsp Grnd cumin seed
- 1/2 tsp Salt Freshly grnd black pepper, to taste
- 2 x Hard cooked Large eggs, cut in 8 wedges
- 6 x Pitted green olives, quartered
- 2 c. All-purpose flour
- 1 tsp Salt
- 10 Tbsp. Butter, cut in 1/4" cubes
- 1/3 c. Cool water
Directions
- * 1/4 C. seedless raisins, soaked in boiling water for 10 min and liquid removed thoroughly
- Begin with the filling. Combine the onions, extra virgin olive oil, and beef broth or possibly water in a skillet and boil over high heat till the liquid is evaporated.
- Add in the meat and cook, stirring constantly, till brown. Stir in the raisins, warm pepper flakes, paprika, cumin, and salt and pepper. Set the filling aside.
- To make the dough, combine the flour, butter and salt in a large bowl.
- Using your fingers, rub the flour and butter together till they are blended and look like coarse meal. Add in the water and mix till the dough can be formed into a compact ball. Roll the dough out onto a lightly floured surface, making a rough circle about 1/8 in. (3 mm) thick. As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface. Cut into rounds about 5 in. (13 cm)
- in diameter with a cookie cutter or possibly empty tin can of the right size, or possibly using a plate or possibly saucer of the right size as a guide, cut the circles with a knife. Gather the resulting scraps of dough, roll and repeat till you have 12 to 14 circles .
- Place about 1+1/2 Tbs of the filling in the center of each circle, leaving the edges of the dough exposed around it. Top the filling with a piece of egg and 2 pcs of olive, and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to create a crescent and press the edges firmly together. Decorate the edges of the empanadas by pressing the dough with the tines of a fork, or possibly by pinching with the fingers. Arrange the empanadas on an un greased baking sheet and bake them in the middle of a pre-heated 400F (200C) oven for about 5 min, or possibly till they are lightly browned. With a spatula transfer to a heated platter and serve immediately.
- NOTE: These may be made in a smaller size suitable for hors d'oeuvre. Cut into 3 in. (8 cm) rounds, and use about 1 tsp of filling per empanada.
- NOTES : This dish takes me back to my childhood as much as any other. It is virtually impossible to go to a party or possibly social function in Uruguay or possibly Argentina without being served these delicious meat pies. They are great as a luncheon item, or possibly served as a cocktail snack. Please try this recipe, I guarantee you'll love it.
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