Argentine Empanadas  Adrianne Salmon My friend from Argentina, after receiving an Easter dinner from my generous family and I, offered me some of his Mom’s homemade empanadas.  If you have ever had an empanada, you know: 1. That it is delicious, and 2. That it is a pastry/dough turnover filled with different ingredients, most commonly a ground-beef mixture, and baked or fried.  Empanadas are very popular in Latin and South America, as well as Spain.  I have had empanadas a few different times, mainly in Spain when my host mother served them for dinner.  Don’t get me wrong - they were definitely great, but the Argentine empanadas that I had the pleasure of experiencing from Pato’s (Argentine friend) household were riquísima (very, very delicious).  Pato was even generous enough to give me the recipe, so although this recipe is quite long, I will say without a doubt that it is worth the work! Cecilia Vaisman’s Empanadas 1 lb. ground beef; browned, drained, and chopped into fine pieces 3 tomatoes, diced 2 onions, diced 1 red pepper, diced ½ cup beef stock 2 hard-boiled eggs, diced ½ cup green olives, diced 1 (17.5 oz) package frozen pastry puff sheets, thawed Directions:             » Put the diced tomatoes, onions and red pepper into a pan with oil             »Add ½ cup of beef stock             »Add ground beer             »Simmer everything until tender and cooked             »Add diced hard-boiled eggs and green olives             »Mix all ingredients together »Wrap ingredients in thawed pastry sheets and press ends to make sure the ingredients won’t fall out »Glaze with egg for shine if desired, and place in the oven for 20-30 minutes, or until golden  

Argentine Empanadas  Adrianne Salmon

My friend from Argentina, after receiving an Easter dinner from my generous family and I, offered me some of his Mom’s homemade empanadas.  If you have ever had an empanada, you know: 1. That it is delicious, and 2. That it is a pastry/dough turnover filled with different ingredients, most commonly a ground-beef mixture, and baked or fried. 

Empanadas are very popular in Latin and South America, as well as Spain.  I have had empanadas a few different times, mainly in Spain when my host mother served them for dinner.  Don’t get me wrong - they were definitely great, but the Argentine empanadas that I had the pleasure of experiencing from Pato’s (Argentine friend) household were riquísima (very, very delicious). 

Pato was even generous enough to give me the recipe, so although this recipe is quite long, I will say without a doubt that it is worth the work!

Cecilia Vaisman’s Empanadas

1 lb. ground beef; browned, drained, and chopped into fine pieces

3 tomatoes, diced

2 onions, diced

1 red pepper, diced

½ cup beef stock

2 hard-boiled eggs, diced

½ cup green olives, diced

1 (17.5 oz) package frozen pastry puff sheets, thawed

Directions:

            » Put the diced tomatoes, onions and red pepper into a pan with oil

            »Add ½ cup of beef stock

            »Add ground beer

            »Simmer everything until tender and cooked

            »Add diced hard-boiled eggs and green olives

            »Mix all ingredients together

»Wrap ingredients in thawed pastry sheets and press ends to make sure the ingredients won’t fall out

»Glaze with egg for shine if desired, and place in the oven for 20-30 minutes, or until golden