ARGENTINEAN EMPANADAS
Yield 12 Empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Defrost and separate the frozen empanada dough. Soak the seedless raisins in boiling water for 10 minutes. Drain thoroughly. Combine the onions, olive oil and beef broth in a skillet and boil over high heat until the liquid is evaporated. Add the ground beef and cook, stirring constantly, until meat is brown. Stir in the raisins, chili flakes, paprika, cumin, salt and pepper. Place 1-1 1/2 tablespoons of filling in the center of each circle of dough. Top the filling with a piece of egg and 1-2 olives. Moisten the edges of the dough with water. Carefully fold the dough in half and press the edges firmly together. Decorate the edges by pressing the dough with the tines of a fork or your fingers. Arrange the empanadas on an un-greased baking sheet and bake for 5 minutes or until lightly browned.
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