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Argentine Meat Empanadas

"My original version for the Argentinean recipe. Rich and scrumptious. Any meat can be used for this recipe, simply be sure to reduce it up into tiny portions."

Ingredients :

half of cup shortening
2 onions, chopped
1 pound lean ground pork
2 teaspoons Hungarian candy paprika
three/four teaspoon warm paprika
half of teaspoon overwhelmed pink pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted inexperienced olives, chopped
2 difficult-cooked eggs, chopped
salt to flavor
1 (17.5 ounce) bundle frozen puff pastry sheets, thawed

Instructions :

Prep :	Cook : 10M	Ready in :

In a saute; pan soften the shortening and upload the chopped onions. Cook the onions till just earlier than they begin to show golden. Remove from the heat and stir within the candy paprika, hot paprika, overwhelmed crimson pepper flakes and salt to flavor.
Spread the beef on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to flavor, cumin and vinegar. Mix and add the beef to the onion aggregate. Mix properly and area on a flat to dish to chill and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat aggregate on each spherical; add some of the raisins, olives and tough boiled egg. Avoid accomplishing the edges of the pastry with the filling because its oiliness will save you correct sealing. Slightly moist the brink of the pastry, fold in two and stick edges together. The form should resemble that of a half-moon. You have to have a 2/three to half of inch flat edge of pastry to work with. Seal through twisting side, grade by grade, between thumb and index finger, making sure to add pressure earlier than releasing the pinch and moving directly to the following curl. Other sealing strategies like pinching with out curling or the usage of a fork to seal will now not prevent juice leaks at some point of baking, and empanadas have to be juicy.
Preheat oven to 350 tiers F (180 tiers C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork close to the curl to permit steam to escape for the duration of baking. Glaze with egg for shine and bake until golden, approximately 20 to half-hour.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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