This is the baked version of the classic Argentine Beef Empanada with it's traditional home made crispy pastry and juicy and tasty meat filling.
INGREDIENTS:
For the Filling:
500g beef such as buttock, shoulder or roast beef
3 large onions (approx. 1/2 kilo)
75g of beef tallow (butter or shortening can used instead)
1 tsp ground hot pepper flakes
1 tsp sweet paprika
1/2 tsp cumin
3 green onions
3 hard boiled eggs
green olives (optional)
raisins (optional)
For the dough:
500 g of all-purpose flour
100g of beef tallow / butter or shortening
2 tsp of salt
200 ml (1 cup approx.) of hot water
Process:
Make the filling:
1). Chop the onions and the white part of the green onions.
2). Melt the beef tallow in a pan. Once it's hot add the chopped onions. Let cook for a few minutes until soft but not brown, then add the seasonings. Cook for another minute and remove from heat.
3). Cut the meat into small cubes and blanch with boiling water. Quickly pass it through a strainer to drain the liquid. Add the meat to the cooked onions and let cool completely.
4) Chop the eggs and the green part of the scallions and spread it over the filling.
To make the dough:
1). Dissolve the salt in a cup of hot water.
2). Put the flour on the table, make a hole in the center and place the fat and a little hot water with salt.
3). Add water until you form a fairly consistent dough. let it rest for 15 minutes and then knead a little to smooth it out.
4). Divide the dough into 20 or 24 parts of equal size and form a small flat bun with each piece. Let rest for at least half an hour.
5). Stretch the buns of dough giving them a round shape and leaving them somewhat thin.
6). Fill the empanadas and and if you like, add raisins and a green olive pitted.
7). Hold the open empanada with one hand and using the other hand to crimp the outer edge and form a decorative braid.
8). Bake in a preheated oven at 200º (390 Fº) for 15 to 20 minutes or until golden brown.
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