empanadas
categories:  Beef | International   

Prepared: 2005-12-11

Argentine empanadas, the spicy beef-filled pastries, are among the latest treats. Chimichurry, the vinegar-peppery sauce that accompanies them, is addictive. In Argentina, it is spooned over barbecued meats, much like we use barbecue sauce. The following recipe makes more than five dozen empanadas, which can be frozen then baked later.

Ingredients:

• 4 tablespoons vegetable shortening
• 4 large yellow onions
• 2 green bell peppers, seeded and diced
• 2 pounds tenderloin or eye of round, cut into small cubes
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper
• 1/2 cup seedless raisins
• 1/2 cup chopped green olives
• 2 bunches green onions, chopped
• 3 hard-cooked eggs, diced
  
  
• 2 pounds (about 8 cups) all-purpose flour
• 5 tablespoons vegetable shortening
• 1 1/2 cups warm water
• 1 tablespoon salt
  
  
• Chimichurry sauce

Preparation:

• Melt the 4 tablespoons shortening in skillet.
• Add onion and bell pepper and cook until tender, with onion just beggining to brown.
• Add beef, salt, paprika and red pepper.
• Mix well and cook, stirring occasionally, for 5 minutes or until meat is browned.
• Remove from heat and stir in raisins, greeen olives, green onions and eggs.
• Let cool for 1 to 2 hours or until completely cool and non-liquid (may be refrigerated).
• For empanadas pastry, mound the flour on a work surface and make a well in the center.
• Place the 5 tablespoons shortening in well, and with hands, work into the flour until completely incorporated.
• Dissolve salt in warm water, and mix into the flour-shortening mixture, a little at a time.
• Knead dough by hand for 10 to 15 minutes; it should resemble pizza dough in elasticity.
• To assemble, pinch off bits of dough about the size of a plum.
• On a floured surface, roll out to form a circle 4 1/2 to 5 inches in diameter.
• Holding dough in one hand, fold it slightly -like a taco- and put 1 tablespoon of the meat filling in the center.
• Press edges together, moistening with salted water if needed, then crimp edges securely to keep the dough closed and retain all the filling's juices during baking.
• Repeat until all dough and filling are used.
• Preheat oven to 450 degrees.
• Sprinkle baking sheet with flour, place empana- das on it and bake for 7 to 10 minutes or until the pastry is golden brown.
• Serve with chimichurry sauce.

They may be frozen before baking. Remove as many as desired from freezer, place on floured baking sheet and defrost at room temperature for 1 hour, then bake as above.

makes 60 servings