Argentine Empanada

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Argentine Empanada is a stuffed pastry served up at parties as a starter, acknowledged as the national dish of Argentina. Learn how to make/prepare Argentine Empanada by following this comfortable recipe.
   
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• 1/2 cup Red and Green Peppers (diced)
• kg Minced Meat (beef)
• 1 Boiled Egg (chopped)
• cup Onions (sliced)
• cup Green Olives
• tablespoon Black Pepper
• 1 cup Beef Broth
• 3 tbsp Corn Oil
• cup Raisins
• 1 tbsp Paprika
• 1 tbsp Cumin



For the crust
• Egg Wash (1 egg beaten with 1 tbsp water)
• cup Cold Butter (cut into -inch cubes)
• cup Granulated White Sugar
• 3 cups All-Purpose Flour
• cup Water (with ice cubes)
Heat the oil in a large cooking pan all over normal flame. Add the chopped up onions and saute for 1-2 min.
Add the peppers, minced meat and broth, stir the right way and simmer for a few minutes.
Then add green olives, few chopped up boiled egg and raisins. Season the filling up with salt, pepper, paprika, and cumin. Let it cool.
Now preheat an oven to 400 F.
Take a mixing bowl, mix the flour and the sugar, stir, and add in the butter pieces.
Blend it so that the butter is well distributed and mixture resembles semi-dry sand.
Pour in the water and mix well to form solid dough.
Now split the dough into equivalent pieces and roll aside each piece into a circle of 4 inches diameter each.
Place about 2 tablespoons of the filling up in the lower one-half of each circle of crust.
Brush the edges of the crust with egg wash, fold the 2 ends together and push the edges together with fingers.
Arrange the above in a lubricated cookie sheet. Prick surface of each Empanada with a fork to allow steam to escape.
Bake in the oven at 400 F for 10 minutes and then take aside and brush again with the egg wash.
Bake for some other 15 to 20 minutes or until golden brown.
Argentine Empanada is ready to be served.
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