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Argentinian Empanadas

My Argentinian friend, Laura, and I were cooking teachers for Sustainable Food Center. The program was called The Happy Kitchen. We served the mission by teaching low income families to cook healthy, fresh, whole foods for less than $1 per serving. It was a hands-on, six-week class. It was real joy. One day Laura invited us to her home for her homemade empanadas. This isn't her recipe. But Gianna and I made these when she was in high school. They are delicious!

Prep
Cook
Serves 6people
Ingredients
For the Filling:
1
lb ground sirloin (This is lower in fat which is better for this recipe.)
5-6
scallions, thinly sliced. Keep green and white parts separate.
1/2
cup seedless raisins
2
tbsp dry oregano
1
tbsp crushed red pepper
1
tbsp cumin
2
tbsp Spanish sweet paprika
Salt & Pepper
2
roasted red bell peppers, diced
10
green olives, pitted and sliced
3
eggs, hard boiled and sliced
For the Dough:
4
cups all-purpose flour
2
tsp baking powder
2
tsp regular salt
1/2
cup (1 stick) COLD butter, cut into small pieces
1
cup cold water
1
large egg, lightly beaten with 1 TBSP water
Directions
1.
Preheat the oven to 400F.
2.
Make the filling:
3.
Cook the meat with the white portion of the sliced scallions together until lightly browned. Add the raisins and the spices. Cook until meat is done. Add green scallion slices and roasted peppers. Let mixture cool.
4.
Make the dough:
5.
In a dough bowl, combine flour, baking powder, and salt. Using your fingers, cut in the butter until mixture is crumbly. Add just enough cold water so dough comes together. Break into balls (about the size of cookie dough drops) and then roll out the dough into discs, like a pie crust.
6.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
7.
Fill empanada discs with meat, add 1 olive and 1 slice of boiled egg. Seal the empanada with crimped edges. Using a form works nicely. Then brush the tops with the egg mixture. Place on parchment paper-lined baking sheets. Bake 30-40 minutes until golden brown, turning the pan around about halfway through.
8.
Serve with sour cream and chimichurri sauce (recipe follows).

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