Argentine Meat Empanadas

INGREDIENTS

6 Hard boiled Eggs

20 Dough Discs

**Meat Filling**

2Lbs of Chopped Meat

4 Lbs of Onions

2 Tablespoons of Cumin

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

PREPPING

**EGGS**

In a Medium Pot place the Eggs on high heat

Once the water starts to bubble put your timer to 12 minutes

**DISCS**

You can make your own discs or if you are in a bind these are the best around
Make sure they say "hojaldradas" which means layered this makes the flaky when you bake

They come frozen so let them thaw out naturally
Each disc is separated by a plastic film

**MEAT FILLING**

 

Using the small pieces way of cutting the onions
SEE VIDEO
Slice both ends of the onion (L)
Slice in half long ways(M)
Take skin off (R)

Placing the half cut side down
Slice 1/4 inch slices making sure not to cut all the way thru (L)
turn your knife 90 Degrees and make  another 1/4 inch cuts(M)
This will make uniform small pieces(R)

In a large sauce pan place the onions with a cup of water and a teaspoon
of salt on high heat making sure to stir consistently so the onions don't burn

Once the onions have become translucent strain the water and keep in sauce pan

 

put meat on a deep frying pan on high heat with salt, cumin and black pepper
Using a potato masher to break up the meat pieces so they are not clumpy

Once the meat has cooked (turn a dark brown color)
Shut off from heat and pour into the onion mixture.

You can either take the mixture and Freeze it for a later date
or keep in the refrigerator
Either way you do not want to put it on the disc because
it will make the discs very soft and unable to handle

ASSEMBLY

Place disc on work surface with plastic film still on it(L)
Place a tablespoon of mixture in the center(M)
And a little piece of the boiled egg(R)

Using your fingertips
 press hard on the outside of the disc to make a seal (L)
Using your thumb and index finger start folding(M)
As pictured just repeat all the way thru(R) 

Repeat (L)
making sure to press and come off the last turn to make the flower effect(R)
go all the way to the end
SEE VIDEO FOR ANOTHER TECHNIQUE

Place in a aluminum lined cooking sheet

COOK

350 Degrees

20-25 minutes

Place cooking sheet in the middle rack of the oven

Usually takes about10-15 for the bottom of the dough to turn a golden brown color
this means most of the cooking is done

Then place in a higher rack so the top of the empanadas
will get a nice golden brown color to finish them off

Once they have a good color like above serve them

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo