Argentine Empanadas- meat filling (ground beef- "picadollo")

I recently posted a recipe for the empanada shells, but what are empanadas without a filling?!? I was waiting on the recipe from my Mom, in Argentina, since my cookbooks are packed away in storage and we are on the road, traveling. As a result, I have not been able to make empanadas in a while. The last time I did, I made it from "memory" or "taste", so I wanted a recipe to give to you... Here goes! 

Meat Filling

 

1 pound of ground beef

3 medium to large-sized onions chopped  (there is usually an equal ratio of meat poundage to onions!)

1/4 c. Chopped red pepper (optional)

1 beef bullion cube

1-2 tsp. paprika

1-2 tsp. oregano

1/2 tsp. cumin

2 T. flour 

1/2 c. chopped  green olives 

2 chopped, hard-boiled eggs

Directions:

sauté onions with chopped red peppers. Add beef and brown it. Add seasonings and flour. When taste is to your liking, add olives and boiled eggs.

Directions for making empanadas: 

Fill a small cup or bowl with warm water. Lay out empanada shells on counter/table. Fill shells with a couple of spoonfuls (depending on how large the shells are) of meat filling. Dip finger in water and run around edge of a shell. Fold shell in half, and either press and seal with fork tines (easiest way), or do a fold and press method as in the top picture. 

Bake: place on cookie sheets an inch apart. Break and egg in a bowl and mix. Brush on empanadas when they are ready to go in the oven. Bake in 375* oven until golden brown (about 20-25 minutes). Let cool for 5 minutes, and enjoy! 

Photos used from: 

Www.foodfreak.net

Www.buckelistjourney.net

Www.buenostours.com

Argentine Empanadas- making the shells

Empanadas

Empanadas are a traditional small pie (usually filled with meat) found in many latin- American countries. I will be posting recipies for ones traditionally from Argentina. Here is the recipe I use (from: http://laylita.com/recipes/2008/02/06/how-to-make-empanada-dough/) to make my shells for the empanadas. The basic filling, which doesn't need a recipe is ham and cheese (mozarella cheese). The meat and chicken filling will be in later recipies I post.

How to Make Empanada Shells

Making empanada dough is not as hard as it sounds, especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading. Also, these days it is very easy to find the empanada discs already made (frozen) in Latin grocery store, and even though I was skeptical at first they are actually quite good, but it also always fun to have them homemade and you can also customize the dough by adding spices, herbs, etc that will complement or contrast with the fillings.

Ingredients for 15 medium size or 25 small empanada discs:

3 cups all purpose flour

¼ teaspoon salt

6 oz unsalted butter (1 ½ sticks), cold and cut into 12 pieces

1 egg

4-5 tbs water

Preparation:

1. Mix the flour and salt in a food processor.
2. Add the butter, egg and water until a clumpy dough forms.
3. Form a ball and chill in the refrigerator for about 30 minutes.
4. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
5. Use immediately or store in the refrigerator or freezer to use later.