RECIPE: Argentine Empanadas

Dough:

- 1 Kg. or 2 pounds of white flour

-1 egg, salt, water

250 g. or ½ pound of “grasa de pella”

Preparation:

Combine flour and salt in a bowl. Pour in the tepid liquid “grasa de pella”, the entire egg and water until reasonable well-combined. Turn out on a floured surface and knead until smooth. Leave 15 minutes to rest covered with a moisted cloth. Roll on the dough with a knead-stick stretching until 3 milimeters thick.

Cut circles aproximately 5 inches in diameter. Filling: 2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters thick. With a sharp knife cut it in small cubes 5 milimeters wide. 2 large onions minced well chopped. 2 tablespoons of paprika 1 tablespoon of dried crushed red pepper (flakes) 2 cups filled of “grasa de pella”, salt Heat the two large cups of “grasa de pella” in a saucepan until liquid. Saute in it the chopped onion until soft but not brown. Retire from heat and add the chopped meat, paprika, crushed red pepper and salt to taste.

Let the filling become cold and then refrigerate until it solidifies. Final setup: Place a portion of filling in the center of each circle of dough and add a green olive without core. Lightly brush the edges with water and fold the dough over the filling. Crimp the edges securely by pressing them with a fork or make overlaped small folds along the line of union of the edges as a sort of seam called “repulgue”. Make sure it remains securely closed. Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered cookie sheet. Brush the tops lightly with egg yolk or butter and bake until light brown.(aprox. 15 minutes)

Enjoy this delicious typical Argentine meal!