Argentine Beef Empanada
| Prep Time: 15 min | Serves: 16 |
| Cooking Time: 40 min | Yield: 16 Empanadas |
Traditional Argentine empanada de carne. No raisins.
Ingredients
- 1 lb Beef, Ground-lean
- 2 large Hard-boiled Egg
- 6 inch long , Carrots
- 2 cups Spinach
- 4 slice of Tomato
- 20 tbsp All-Vegetable Shortening
- 2 1/2 cups All-purpose White Flour
- 1/4 cup Black Olives
Directions
Brown and drain ground beef, add onions, minced garlic, shredded carrots, chopped olives, cumin, salt, pepper, 2 capfulls of vinegar, 2 capfulls of lemon juice - continue to season to taste. Just before removing from heat add chopped spinach until it shrinks. Add chopped hard boiled egg and diced tomato and set mixture aside. Cut flour, shortening, dash of salt until pea sized lumps. Add 8-9 tablespoons of water and continue cutting until it forms nice pie style dough. Roll out as thin as possible and cut into 4 inch circles. Spoon one heaping tablespoon into each circle and fold into half moon, sealing the edges with a dab of water and pressing with fork. Bake at 375 for 30 minutes. Brush tops with egg white and then continue to bake for 10 more minutes.