Empanadas mendocinas (Argentine empanadas

• Meat

  • 1 lb Ground beef

• Produce

  • 2 tsp Chili powder or any ground hot pepper
  • 1 bunch Green onions
  • 1 tbsp Oregano, fresh
  • 2 White onions, diced, about 3 cups

• Refrigerated

  • 1 Egg yolk
  • 3 Eggs, hard

• Condiments

  • 1 Aji criollo sauce
  • 1 Balsamic chimichurri sauce
  • 1/4 cup Green olives
  • 1 Quick chimichurri sauce
  • 1 Tree tomato hot sauce

• Baking & Spices

  • 3 cups Flour
  • 1/2 cup Grasa - lard or butter or mix of both
  • 2 tbsp Paprika, smoked
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 tbsp Cumin, ground

• Dairy

  • 1/2 cup Lard or butter
  • 3/4 cup Milk

• Other

  • 1 Egg, white and yolk separated and lightly whisked

Found on laylita.com

Description

Directions

• Mix the flour and salt in a food processor, pulse until well combined.
• Add the lard or butter, blend well.
• Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
• Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
• On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
• Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
• Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
• Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
• Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
• Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
• To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
• Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
• Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
• Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
• Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
• Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
• Serve warm with chimichurri sauce or other dipping sauces.

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