Ingredients to make stuffed empanadas from San Juan:
- 1 cake lid for the oven (see basic doughs in bakery and pastry) 500 g of buttocks cut into scallops
- 250 g of chopped green onion
- 250g of chopped common onion
- 150g of pork fat, beef or lard
- 2 teaspoons of sweet paprika
- Salt
- Ground chili to taste
- ½ teaspoon cumin
- 50g seedless raisins
- 24 pitted green olives
- 3 hardboiled eggs
- 1 bell pepper without seeds or ribs chopped
- 1 tomato without skin or seeds chopped
How to make Stuffed San Juan Empanadas:
Cut the meat into ½ cm thick strips and then into squares. Heat the fat or butter in a pot, add the chopped onions, the bell pepper and the tomato, season with salt. Cover the saucepan 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, paprika, cumin and more salt if necessary. 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. Distribute the filling on each disc of dough, without reaching the edges, put an olive and a 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.
