Recipe for Creole Empanadas (empanadas criollas)
The Creole Empanadas taste great and quite popular in Mexico, although this recipe originally comes from Argentina. The Creole Empanadas should be spicy but not hot, reflecting the creole cuisine. There are a few recipes to make these but they differ from one another only in some key ingredients. Below is my favorite way to make them, well worth trying and sharing these empanadas with the family or friends, as snacks or appetizers.
| Yield: 4 servings | Preparation: | Cooking and Baking: | Total time: | | by: admin
Recipe for Creole Empanadas:
Ingredients:
* 24 Empanada Discs or Shells
* 1 lb. beef, a tender steak meat cut
* 10 chopped green onion stalks
* 1 yellow onion, chopped
* 4 oz. pork lard, shortening or butter
* Salt and pepper flakes to taste
* 2 teaspoon of cumin
* 1 tablespoon paprika
* 1 teaspoon chili powder, or to taste
* 1 cup seedless raisins
* 24 pitted green olives
* 2 hard boiled eggs, chopped in pieces (optional)
* 1 raw egg, beaten
Preparation:
1) To begin, soak the raisins in warm water about 20 minutes, then drain on absorbent paper.
2) Cut the meat into thin strips 1/4 inch thick and then again into little squares.
3) Heat and melt the fat or butter in a pot, mix in the chopped onions and season with salt. Cover the pot and cook over medium heat while stirring occasionally until the onions are translucent but not browned. Add meat, stirring and when the meat has browned, remove from the burner. Season with ground chili powder, paprika, cumin and more salt if desired. Add the raisins in and mix gently.
4) Pour the mixture in a bowl and put into refrigerator to cool it down. Distribute the filling on each disc of empanada dough, leaving some room at the edges so you can close them, put an olive on top and a piece of hard boiled egg. Moisten edge of the empanada disc with water, close, press the edges together and mark with a fork (repulgue style).
5) Place the empanadas on a lightly oiled baking sheet, separated from each other. Baste with the raw egg, pierce the top and bake in hot oven until they are golden or about 12-14 minutes.
Buen provecho!
* 24 Empanada Discs or Shells
* 1 lb. beef, a tender steak meat cut
* 10 chopped green onion stalks
* 1 yellow onion, chopped
* 4 oz. pork lard, shortening or butter
* Salt and pepper flakes to taste
* 2 teaspoon of cumin
* 1 tablespoon paprika
* 1 teaspoon chili powder, or to taste
* 1 cup seedless raisins
* 24 pitted green olives
* 2 hard boiled eggs, chopped in pieces (optional)
* 1 raw egg, beaten
Preparation:
1) To begin, soak the raisins in warm water about 20 minutes, then drain on absorbent paper.
2) Cut the meat into thin strips 1/4 inch thick and then again into little squares.
3) Heat and melt the fat or butter in a pot, mix in the chopped onions and season with salt. Cover the pot and cook over medium heat while stirring occasionally until the onions are translucent but not browned. Add meat, stirring and when the meat has browned, remove from the burner. Season with ground chili powder, paprika, cumin and more salt if desired. Add the raisins in and mix gently.
4) Pour the mixture in a bowl and put into refrigerator to cool it down. Distribute the filling on each disc of empanada dough, leaving some room at the edges so you can close them, put an olive on top and a piece of hard boiled egg. Moisten edge of the empanada disc with water, close, press the edges together and mark with a fork (repulgue style).
5) Place the empanadas on a lightly oiled baking sheet, separated from each other. Baste with the raw egg, pierce the top and bake in hot oven until they are golden or about 12-14 minutes.
Buen provecho!
