Argentine-style Empanadas


2 teaspoons olive oil
1 pound ground beef
1 small yellow onion, chopped
3 green onions, chopped
1 clove garlic, minced
cup pitted green olives, roughly chopped
cup raisins
2 boiled eggs, chopped
2 tablespoons soy sauce
2 tablespoons water
black pepper and salt to taste
Dough (adapted from Asian Dumplings by Andrea Nguyen)
2 cups flour, plus extra for dusting
1/2 teaspoon salt
1 tablespoon sugar or honey
4 tablespoons shortening
5 tablespoons butter, chilled and diced
1 tablespoon egg yolk (save the white to brush the dough before baking) mixed w/6 water


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