Argentina

Meat Empanadas

-1/2 C. shortening
-2 onions, chopped
-1 lb. lean ground beef
-2 tsp Hungarian sweet paprika
-3/4 tsp hot paprika
-1/2 tsp crushed red pepper flakes
-1 tsp gr. cumin
-1 Tbsp distilled white vinegar
-1/4 C. raisins
-1/2 C. pitted green olives, chopped
-2 hard-cooked eggs, chopped
-salt to taste
-1 (17.5 ounce) package frozen puff pastry sheets, thawed; OR homemade empanada dough. Dough recipe follows the main recipe.

1) In a saute pan, melt the shortening and add the chopped onions.
Cook the onions until just before they begin to turn golden. Remove
from the heat and stir in the sweet paprika, hot paprika, crushed red
pepper flakes and salt to taste.
2) Spread the meat on a sieve and pour boiling water on it for partial
cooking (you don't want it FULLY cooked, or when you bake it it will
be over-done/dry). Allow meat to cool. Place meat in a dish. Add salt
to taste, cumin and vinegar. Mix and add the meat to the onion
mixture. Mix well and place on a flat dish to cool and harden.
3) Cut puff pastry dough into 10 round shells. Place a spoonful of the
meat mixture on each round; add some of the raisins, olives and hard
boiled egg. Avoid reaching the edges of the pastry with the filling
because its oiliness will prevent good sealing. Slightly wet the edge
of each pastry, fold in half, and stick edges together. The shape
should resemble that of a half-moon. You should have a 2/3 to 1/2 inch
flat edge of pastry to work with. Seal by twisting edge, step by step,
between thumb and index finger, making sure to add pressure before
releasing the pinch and moving on to the next.
4) Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a
parchment paper lined baking sheet. Be sure to prick each empanada
with a fork near the edge to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20 to 30
minutes.

HOMEMADE EMPANADA DOUGH:
-3 C. all-purpose flour
-1 egg, well beaten
-1 C. of lard
-4 Tbsp water

1) Mix the flour and lard togther.
2) Stir the egg into the flour and lard mixture. Mix it into a dough.
3) Begin to add the water slowly, one spoonful at a time. Continue
until you have a soft dough.
4) Knead the dough until it is soft and elasticy.
5) Let the dough sit for 25-35min.