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South American   -   Spicy Empanadas (Argentina)   adapted from The Whole Chile Cookbook

  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2/3 Cup Crisco
  • 1/3 Cup Cold Water
  • 1 Medium Egg -- beaten
  • 2 Tablespoons Small Chiles -- crushed
  • 1 Small Onion -- finely chopped
  • 2 Tablespoons Olive Oil
  • 3/4 Pound Lean Ground Beef
  • 1 Medium Potato -- parboiled
  • 1 Teaspoon Cumin
  • 2 Medium Hard Cooked Eggs -- chopped
Directions sift dry pastry ingredients together. using pastry blender cut in crisco until flour has fine texture of crumbs. add just enough water so that mixture holds together. chill one hour. saute onion in olive oil until softened. add meat and brown. drain all but 2 tablespoons of remaining oil. parboil the potato 5 minutes and grate. add to meat mixture. add chiles and cumin. cook until potato is done. set aside and allow to cool before adding eggs. roll the dough out to 1/8 inch thick. cut in 5 inch diameter circles. place 2 tablespoons filling and fold over moisten and crimp with fork to seal. brush top of each with beaten egg. bake at 400 for 15 to 20 minutes or until golden brown.
Serves 6
Time to Make 0:00

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