Entre Rios Empanadas Recipe
Ingredients to make empanadas entrerrianas:
• 24 tapas for empanadas, to make them (see basic dough’s in bakery and pastry)
• 500g buttock cut into escalope’s
• 250g chopped green onion
• 250g of chopped common onion
• 150g of pork fat, beef or lard
• 2 teaspoons of sweet paprika
• Salt and ground chili to taste
• ½ teaspoon cumin
• 50g seedless raisins
• 24 pitted green olives
• 3 hardboiled eggs
• 1 beaten egg
• 100 g minced meat
How to make empanadas entrerrianas:
Cut the meat into ½ cm thick strips and then into squares. Heat the fat or butter in a saucepan, add the chopped onions, 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 pan from the heat. Season the paprika with the ground chili, and more salt if necessary. Incorporate the beaten egg, the picadillo, 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.
