Argentine Style Empanadas

Argentine-Style Empanadas

Argentine-Style Empanadas

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • Spanish
  • European
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 5 tablespoons butter, chilled and diced
  • 1 tablespoon egg yolk (save the white to brush the dough before baking) mixed w/6 water
  • 2 boiled eggs, chopped
  • 3 cloves Garlic
  • 3 green onions, chopped
  • 1 pound ground beef
  • 1 cup Olive Oil
  • cup pitted green olives, roughly chopped
  • cup raisins
  • Salt to taste
  • black pepper and salt to taste
  • 4 tablespoons shortening
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar or honey
  • 1/2 cup Water
  • 1 small yellow onion, chopped
Instructions

In a large skillet, heat the olive oil over medium high heat.

Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant.

Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.In a large bowl, combine the flour, salt, sugar (if using honey, mix the honey together w/the egg yolk and water.)

Add the shortening and butter and use your fingers to break it into tiny crumbles (very important that this is done well! If you have a food processor, use thatI dont, so I use what God gave me!)

Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently kneed the dough into a smoothish ball. Dont do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Remove the dough from the refrigerator when thoroughly chilled. On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out section of dough and set aside. Do the same with the other half of dough.Assembly:Take each cut out circle and roll it out so it is thin, but not so thin you can see through it. Put about 2 tablespoons of filling in the center of the dough circle and seal the edges.

Place the filled empanada on a lined baking sheet. Lightly whisk your reserved egg white. Before placing in the oven, brush the top of each empanada with the egg white.

Bake at 375 degrees F or until golden brown.

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