Argentinian pastry

An empanada is a stuffed or pastry baked or fried in many countries, in Spain and Latin America. The name comes from the Spanish verb empanar meaning to wrap in bread

History

Empanadas trace back their origins to the northwest region of Spain. A similar dish first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a colony at Goa.

•        Serves 10 people

• Ingredients
  1 lb. of ground beef
  1/2 cup of green onions, chopped
  1 cup of green olives, chopped
  3 boiled eggs, chopped
  1 tsp. of salt
  1 tsp. of paprika
  1/2 tsp. of garlic pow
•  
Instructions

1. Heat some oil in a large saucepan. Chop the onions and garlic, and add to the pan. Cook until the onions become translucent.

2. Add the ground meat. Break it up with a spoon and cook, until lightly browned. Drain off fat.

3. Mix in the cumin and pepper flakes.

1. Chop the boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add

 salt and pepper to taste.

5. Preheat the oven to 200ºC. 

 

6. Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the
 center of 




each wrapper. Dampen the outer perimeter of the dough

 

 

7. Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself.

 Repeat along the length of the folded side, until you create a braided or twisted seal.

 

8. If desired, brush the tops of the empanadas with beaten egg for a nice golden color.

9. Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

 

Sources

http://www.food.com/recipe/argentinean-empanadas-316614-
http://myrecipeconfessions.com/entree/argentine-empanadaswith-homemade-flaky-dough/
https://en.wikipedia.org/wiki/Empanada


Daniel Bernal Peinado 4º A
Juliana Lovatto Noir 4ºA