Recipe courtesy of Jorge Rodriguez
Empanadas Argentinas
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 551
- Total Fat
- 44
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 24
- Cholesterol
- 164
- Sodium
- 502
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
1 tablespoon caul fat or any other type of fat
1 pound bottom round or sirloin, hand-chopped or ground
5 to 6 scallions, thinly sliced, white and green parts separated
1/2 cup seedless raisins
2 tablespoons dry oregano
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 tablespoons Spanish sweet paprika
Salt and pepper
2 roasted peppers, diced
Empanada dough discs*
10 green olives, pitted
3 eggs, hard boiled and sliced
Oil, for frying
Directions
- In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
- Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
- Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
- *Available frozen at specialty markets.