Argentine-Style Empanadas

If you want to add more European recipes to your recipe box, Argentine-Style Empanadas might be a recipe you should try. For 90 cents per serving, you get a hor d'oeuvre that serves 12. One serving contains 284 calories, 9g of protein, and 23g of fat. If you have soy sauce, egg yolk w/6 water, eggs, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. With a spoonacular score of 22%, this d

Instructions

1. 1

   In a large skillet, heat the olive oil over medium high heat.

2. 2

   Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant.

3. 3

   Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.In a large bowl, combine the flour, salt, sugar (if using honey, mix the honey together w/the egg yolk and water.)

4. 4

   Add the shortening and butter and use your fingers to break it into tiny crumbles (very important that this is done well! If you have a food processor, use thatI dont, so I use what God gave me!)

5. 5

   Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently kneed the dough into a smoothish ball. Dont do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

6. 6

   Remove the dough from the refrigerator when thoroughly chilled. On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out section of dough and set aside. Do the same with the other half of dough.Assembly:Take each cut out circle and roll it out so it is thin, but not so thin you can see through it. Put about 2 tablespoons of filling in the center of the dough circle and seal the edges.

7. 7

   Place the filled empanada on a lined baking sheet. Lightly whisk your reserved egg white. Before placing in the oven, brush the top of each empanada with the egg white.

8. 8

   Bake at 375 degrees F or until golden brown.

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