Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Raisin-g The Heat


Issue Date 17 Sept - 23 Sept, 2016 at 2:00 PM

Argentinean Empanadas

Argentinean Empanadas
Ingredients
· ½ lb. ground beef
· 3tbsp butter
· 2 medium onions, chopped
· 1 green onion, chopped
· 2 hard-boiled eggs, chopped
· 14 pitted green olives, finely chopped
· 3tbsp raisins
· 1tsp cumin
· ½ tsp salt
· ¼ tsp black pepper
· 2 packages frozen puff pastry, thawed
· 1 raw egg, lightly beaten

Method
Set racks in upper and lower thirds of oven and preheat to 230ºC. Line two large baking sheets with parchment paper. Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, for about four to five minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from the skillet. Melt butter in it and sauté onions and green onion, stirring occasionally, until tender, for about five minutes. Return beef to the skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt and pepper. Transfer the mixture to a shallow bowl and chill until cool, for 10 to 20 minutes.
Unfold a pastry sheet, keeping the remaining chilled onto a lightly floured surface, dust lightly with flour and roll out into a 12-inch square. Cut four 5½ -inch rounds of pastry. Brush a half-inch border around edges of one round with water, using a small brush or fingertip. Spoon about three tablespoons of filling onto half of the round cutout. Fold the other half over filling and press edges together firmly. Crimp edges with a fork and transfer to prepared baking sheets. Repeat with the remaining rounds. Form around 12 more empanadas in same manner with remaining pastry and filling, arranging them about one-and-a-half inches apart on baking sheets. Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, for about 15 minutes. Enjoy with your favourite dips.





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