Empanadillas argentinas (Argentine pasties)  Ingredients:       500 g ground beef    1 cup chopped semi cooked potatoes       1/2 cup chopped green olives    1/4 cup olive oil       2 tablespoons paprika    1 teaspoon ground cumin       2 chopped dried chiles    1 clove garlic, minced       1 shallot, finely chopped    1/2 small onion, chopped       600 g flour    180 g vegetable butter       1 cup hot water    1 1/2 teaspoon salt       small raisins to taste    oil for frying to taste       salt to taste

Preparation:

For the filling: 1- In a pan fry in oil, onion, shallot, garlic and chili, seeded and deveined. 2- Add meat, stir-fry. 3- Add spices and salt. 4- Add the potatoes, raisins and olives. 5- Let it finish cooking. 6- Rectify seasoning. Let cool. For the dough: 1- Make a hollow in the flour and salt diluted in warm water and butter into a ball of elastic dough by hand working. 2- If needed, add more flour gradually. 3- Put in a bag and refrigerate for a while. 4- Make balls of the size of a golf ball. 5- On a floured plate of cake gradually extend fingers to form a disk and add 2 tablespoons of meat filling, leaving 2 inches free. 6- Moisten edges with water and stick perfectly. 7- Decorate with a fork, fingers, or a small edge to taste. 8- It should be well sealed. 9- In hot oil, fry to golden couple. 10- Take them out and drain on absorbent paper. 11- Serve with the salad of your choice.

Categories:  Argentine, Appetizer, Pastries

Estimated Serving:  10

Estimated preparation time:  65 min.

Language:  English

Shared by:  luana    2010/10/26