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argentina |
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Empanadas (Fried Meat Dumplings) |
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Serves 5. 1 tablespoon caul fat or any other type of fat 1 pound bottom round or sirloin, hand chopped or ground 5 to 6 scallions, thinly sliced, white and green parts separated ˝ cup seedless raisins 2 tablespoons dry oregano 1 tablespoon crushed red pepper 2 tablespoons Spanish sweet paprika salt and pepper 2 roasted peppers, diced Empanada dough discs (available frozen at specialty markets) 10 green olives, pitted 3 eggs, hard boiled and sliced Oil for frying In a large skillet, heat one tablespoon fat. Add the chopped meat and white scallion slices, and sauté until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool. Fill Empanada discs with meat; add one olive and one slice of egg. Seal the Empanada. Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the Empanadas in the oil for about three minutes. Remove from oil with slotted spoon. Drain on paper towels. Source: Ralph Blessing and www.foodnetwork.com |