Argentine Empanada Recipe

• 1/2 cup Red and Green Peppers (diced)
• ½ kg Minced Meat (beef)
• 1 Boiled Egg (chopped)
• ½ cup Onions (sliced)
• ¼ cup Green Olives
• ½ tsp Black Pepper
• 1 cup Beef Broth
• 3 tbsp Corn Oil
• ¼ cup Raisins
• 1 tbsp Paprika
• 1 tbsp Cumin
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• For the crust
• Egg Wash (1 egg beaten with 1 tbsp water)
• ½ cup Cold Butter (cut into ½-inch cubes)
• ¼ cup Granulated White Sugar
• 3 cups All-Purpose Flour
• ¼ cup Water (with ice cubes)

• Heat the oil in a large pan over medium flame. Add the sliced onions and sauté for 1-2 min.
• Add the peppers, minced meat and broth, stir properly and simmer for a few minutes.
• Then add green olives, some chopped boiled egg and raisins. Season the filling with salt, pepper, paprika, and cumin. Let it cool.
• Now preheat an oven to 400 F.
• Take a mixing bowl, combine the flour and the sugar, stir, and add in the butter pieces.
• Blend it so that the butter is well distributed and mixture resembles semi-dry sand.
• Pour in the water and mix well to form solid dough.
• Now divide the dough into equal portions and roll out each portion into a circle of 4 inches diameter each.
• Place about 2 tablespoons of the filling in the lower half of each circle of crust.
• Brush the edges of the crust with egg wash, fold the two ends together and press the edges together with fingers.
• Arrange the above in a greased cookie sheet. Prick surface of each Empanada with a fork to allow steam to escape.
• Bake in the oven at 400 F for 10 minutes and then remove and brush again with the egg wash.
• Bake for another 15 to 20 minutes or until golden brown.
• Argentine Empanada is ready to be served.