1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of "grasa de pella"
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right "criollo" way.
2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper(flakes)
2 cups filled of "grasa de pella", salt
PREPARATION OF DOUGH
a- Combine flour and salt in a bowl.PREPARATION OF FILLING
b- Pour in the tepid liquid "grasa de pella", the entire egg and water
until reasonable well combined.
c- Turn out on a floured surface and knead until smooth.
d- Leave 15 minutes to rest covered with a moisted cloth.
e- Roll on the dough with a knead-stick stretching until 3 milimeters thick.
f- Cut circles aproximately 5 inches in diameter.
a- Heat the two large cups of "grasa de pella" in a saucepan until liquid.FINAL SETUP
b- Saute in it the chopped onion until soft but not brown.
c- Retire from heat and add the chopped meat, paprika, ground cumin, crushed red
pepper and salt to taste. Turn for mixing very well.
d- Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.
Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped small folds along the line of union of the edges as a sort of seam
Make sure it remains securely closed.
Preheat the oven to 375°F(180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.
In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.
Yield: 8 Servings
2 ea Beef sirloin, boneless, 1"|
1/2 ea Garlic clove - crushed
1 c Vinegar, wine, red
1 t Thyme, dried
6 lg Carrots - quartered lengthwise
12 oz Spinach, fresh
4 ea Eggs, hard-cooked - wedged|
1 lg Onion - sliced in rings
3 T Parsley - chopped
1 t Cayenne pepper
1/4 c Vegetable oil
2 1/2 c Beef stock Pepper, black
a- Prepare beef by slicing each steak horizontally to within 1/2" of
the opposite side. Fold open, place in shallow dish, one atop the other.
b- Combine garlic, vinegar and thyme. Pour mixture over beef, cover,
and refrigerate for 6 hours to thoroughly marinate.
c- Meanwhile, cook carrots in salted water 20 minutes or until nearly
tender. Preheat oven to 400F. Remove beef from marinade, pat dry with
d- Remove beef from marinade, pat dry with paper towels, place with
long side of each steak overlapping 2 inches. Pound overlap together with
meat mallet. Spread spinach over entire surface. Arrange cooked carrots
crosswise over spinach. Sprinkle with parsley, salt, red pepper, egg
wedges and onion rings.
e- Roll beef and filling, tie with kitchen string at 3" intervals.
Place in large roasting pan, pour oil over and beef stock around beef.
Cover, roast 1 hour; adding more stock as needed. Cool 10 minutes, remove
string, slice beef and strain cooking liquid.
f- This dish is normally served refrigerated with the beef very cold,
which makes for much easier slicing and serving.
10 thin slices of meat (breakfast steaks)|
3 Tablespoons oil
1 Tablespoon vinegar or lemon juice
2 teaspoons oregano
1 teaspoon chopped parsley Salt & pepper Fine dry bread crumbs
a- In large bowl, mix all ingredients except meat. Add meat and mix.
b- Place bread crumbs in large pizza or cake pan. Place slice of meat on the crumbs and cover with more crumbs. Press down with your hands. Turn meat over and repeat.
c- Place milanesas on large oiled cookie sheet with high sides. In gas oven, cook directly over flame on "floor" of oven. Turn over once and lightly brown. Serve with tomato salad.