sabato 19 maggio 2012

Empanadas (Argentina)

Empanadas (Argentina)
(This recipe is Dolores- Buenos Aires- Argentina)
Brisée Pasta stuffed with ground beef, a dish of Argentina, but also spread throughout Latin America.

For the pastry empanadas of 10 with a diameter of 13 cm:
Approximately 125 ml warm water
250 grams of flour
2 tablespoons olive oil

5 grams of salt
For the filling:
250 grams of minced beef
250 g of onions
1 tablespoon fresh marjoram
2 tablespoons olive oilGreen olives (or black) pitted
1 teaspoon hot chili powder
1 tablespoon chopped parsley 
2 Medium Eggs
30 grams Raisins
Ingredients for frying:
Peanut oil or olive oil abound

Put in a bowl the flour and oil. Dissolve salt in warm water and then add also the ingredients in the bowl: mix first, leaving the mixture in the bowl, then transfer it onto a pastry board and knead until mixture is smooth and uniform, wrap in plastic wrap and let rest in a cool for at least an hour. Meanwhile prepare the filling by placing the empanadas to soak the raisins in warm water until it is soaked, then squeeze. Chop the onion and fry over low heat with the oil for at least 10-15 minutes. Add the minced beef and fry also for 10 minutes, then add the paprika and stir to mix well.Turn off the heat and add the raisins and then squeezed. Turn off the heat and add the chopped parsley, marjoram, and salt. Stir to blend all the flavors, transferred everything into a bowl and let cool. Meanwhile make firm two eggs and then peel and cut into cubes or slices. Divide into two olives. Remove dough and roll it out from the film to obtain a thickness of 2 mm, and then extracted ten circles with a diameter of 12-13 cm (in case you need to reshuffle the scraps and roll out the dough again). To get it, use a pastry cup pasta or resting on a bowl and cut the edges with a smooth-bladed cutter wheel. Place the center of the circle of dough a spoonful of meat, then add the two halves of an olive and a slice of egg. Brush edges with water, the circle of dough and close it on itself to form a crescent in such a way that the edges stick well. Roll up the edges to form a pretty string, or if you prefer to crush them with the tines of a fork Clear all the ingredients that produce about 10 empanadas fry in hot oil. Drain excess oil by placing the empanadas on paper towels and serve warm.

Recipe of 2012/01/20

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