Empanadillas argentinas (Argentine pasties)
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
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.
Argentine, Appetizer, Pastries
Estimated preparation time:
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