Sunday, December 27, 2009

Empanadas Argentinas

1 pound ground beef
2 tablespoons Corm oil
1/2 large or 1 small yellow onion chopped in small squares
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped (optional)
2 tablespoons raisins (optional)
¼ cup chopped spring green onion (only the green part)
1 tablespoon ground paprika
1 tablespoon ground red dry spicy peppers
1 teaspoon cumin
1 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

Sautee the onions in the oil until translucent. Add ground beef and spices and cook until beef is done, then add green onion tops and raisins and/or green olives. Let sit for at least one hour in refrigerator to meld flavors. Spoon into commercially prepared tapas, or find a decent dough recipe for yourself. It's not worth the hassle for me.

Fills 12 commercially prepared tapas - para freir or para hornear both work equally as well. Brush with egg wash and bake at 350 for 25 minutes or until golden brown.