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.  
    

Recipe: Ensalada Rusa ("Russian Salad") from Argentina

Ensalada Rusa

I mentioned in my Milanesa post that they go well with Ensalada Rusa. This is a potato salad- type salad. It is super easy to make, so here is the basic recipe.




Ingredients:

3 lbs russet potatoes (about 4 large potatoes), peeled, boiled and diced
1 lb carrots (about 6-7 medium size carrots), peeled, boiled and diced
8 oz peas (about 1 cup), boiled for less than 3 minutes
1 cup mayonnaise
salt and pepper to taste

Directions:

Combine all ingredients and stir lightly. Cover and refrigerate. Serve cold. 

Recipe: Argentina Milanesas

I've had a request to post some Argentine recipes, so Milanesas is the first item I will post since it is the easiest to make. I'm using photos and parts of the recipe from www.fromargentinawithlove.
com because I love this website, and it has helped me remember a few of the recipes I love but did not have on hand.

Milanesa

Milanesa is typically served with a side of french fries and a wedge of lemon, as pictured.

1 lb. thin cut steak (about 1/3 in.)

2 eggs

1 clove of garlic

1 cup breadcrumbs

1 tablespoon dried italian seasoning

salt, to taste

pepper, to taste

oil for frying

Beat the eggs in a medium sized, shallow bowl (long enough to fit the milanesas to coat), beat in the garlic, salt and pepper.  Place the breadcrumbs in a shallow dish, add the italian seasoning.  Dip the meat, one at a time, into the egg mixture, and then place in the breadcrumbs.  Press gently on each side to ensure that the cutlets are evenly coated all over. This works best using your hands and patting the cutlet evenly.

Place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight.  This will give the best flavor, but if you are hungry and rushed, they can be fried immediately. 

Heat a half-inch oil in a skillet over medium-high heat until very hot.  Place the cutlets in the oil, two at a time, and cook until browned on one side, 5 to 7 minutes.  Turn the cutlets and fry on the other side until browned, about 5 minutes.  Remove to a paper-towel lined plate and repeat.

Serve with french fries or Ensalada Rusa and a wedge of lemon. 

Possible condiments for dipping include:

mustard, mayonnaise, and a combination of catsup and mayonnaise named "salsa golf"

Enjoy!

http://fromargentinawithlove.com/2009/12/milanesawiener-schinitzel/