-
1
Mince the beef.
-
2
In a medium-size frying pan, heat olive oil.
-
3
Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
-
4
Add the meat.
-
5
Season to taste with salt, red pepper, and paprika.
-
6
Saute, stirring occasionally, until the beef is browned on all sides.
-
7
Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
-
8
While the beef filling cools, pour the flour on a smooth surface, forming a mound.
-
9
Using the back of a spoon, make a depression in the center.
-
10
Add shortening in the depression. Mix and knead the ingredients until fully mixed.
-
11
Dissolve the1/2 Tablespoon salt in warm water.
-
12
Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
-
13
Make balls of dough about the size of a golf ball.
-
14
On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
-
15
Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
-
16
Preheat oven to 450 degrees.
-
17
Spray baking sheet with non-stick spray.
-
18
Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
-
19
Serve with chimichurri sauce (see below).
-
20
DIRECTIONS FOR CHIMICHURRI SAUCE: (2-1/2 cups).
-
21
Roughly chop the tomato, bell pepper, and onions.
-
22
Place the vegetable in a blender.
-
23
Add the garlic cloves, olive oil, vinegar, and parsley.
-
24
Season to taste with salt and pepper.
-
25
Blend until all ingredients are well mixed.
-
26
Transfer to a non-metal container. Cover and refrigerate.
