Argentine Meat Empanadas Good Recipes

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Argentine Meat Empanadas

"My unique model for the Argentinean recipe. Rich and scrumptious. Any meat can be used for this recipe, simply be sure to reduce it up into tiny pieces."

Ingredients :

half of cup shortening
2 onions, chopped
1 pound lean floor red meat
2 teaspoons Hungarian sweet paprika
three/four teaspoon hot paprika
1/2 teaspoon crushed crimson pepper flakes
1 teaspoon floor cumin
1 tablespoon distilled white vinegar
1/four cup raisins
1/2 cup pitted green olives, chopped
2 difficult-cooked eggs, chopped
salt to flavor
1 (17.Five ounce) bundle frozen puff pastry sheets, thawed

Instructions :

Prep :	Cook : 10M	Ready in :

In a saute; pan soften the shortening and add the chopped onions. Cook the onions until just earlier than they begin to show golden. Remove from the heat and stir inside the candy paprika, warm paprika, crushed red pepper flakes and salt to flavor.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish upload salt to flavor, cumin and vinegar. Mix and add the meat to the onion aggregate. Mix well and location on a flat to dish to chill and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the beef combination on every spherical; add a number of the raisins, olives and difficult boiled egg. Avoid attaining the edges of the pastry with the filling because its oiliness will prevent top sealing. Slightly wet the brink of the pastry, fold in two and stick edges collectively. The form have to resemble that of a half of-moon. You should have a 2/three to half of inch flat edge of pastry to work with. Seal by means of twisting edge, little by little, among thumb and index finger, making sure to feature stress earlier than releasing the pinch and transferring on to the subsequent curl. Other sealing strategies like pinching without curling or the usage of a fork to seal will not save you juice leaks throughout baking, and empanadas have to be juicy.
Preheat oven to 350 degrees F (180 levels C). Place empanadas on a parchment paper covered baking sheet. Be sure to prick every empanada with a fork close to the curl to permit steam to get away for the duration of baking. Glaze with egg for shine and bake until golden, approximately 20 to half-hour.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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