Ingredients to make Empanadas Catamarca:
• 24 empanada tops
• 500g buttock cut into escalope’s
• 500g chopped common onion
• 150g of pork fat, beef or lard
• Salt
• Ground chili to taste
• ½ teaspoon cumin
• 50g seedless raisins
• 24 pitted green olives
• 3 hard-boiled eggs cut into pieces
• 500g of short cooked potatoes in small cubes
How to make Empanadas Catamarca:
Cut the meat into ½ cm thick strips and then into squares. Heat the fat or butter in a pot, add the chopped onions, season with salt. Cover the pot and cook over moderate heat, stirring from time to time, until translucent but not brown. Add the meat stirring and when it changes color, remove the pot from the heat. Season with the ground chili and salt.
Add the raisins previously soaked for 20 minutes in warm water and drain them on absorbent paper. Pour the preparation into a container, let it cool and take it to the refrigerator until it hardens. Mix the potatoes.
Distribute the filling on each disk of dough, without reaching the edges, put an olive and a piece of hard-boiled egg on top. Moisten the contour that was left free with water and make the fold. Place the empanadas on a lightly oiled plate, separated from each other. Brush them with water, cook them in a hot oven until golden brown. To make them fried, use equal parts of pork and beef fat.
