ARGENTINE MEAT EMPANADAS RECIPE | ALLRECIPES
My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Provided by Liliana
Categories Argentinian Recipes
Yield 10 depending on size of pastry used
Number Of Ingredients 13
Steps:
- In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
- Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
- Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
- Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
Nutrition Facts : Calories 497.9 calories, CarbohydrateContent 27.7 g, CholesterolContent 73.4 mg, FatContent 36.8 g, FiberContent 1.5 g, ProteinContent 14.7 g, SaturatedFatContent 10 g, SodiumContent 326.5 mg, SugarContent 3.6 g
MEXICAN CASSEROLE RECIPE | ALLRECIPES
Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly.
Provided by SUEZQZ_64
Categories Mexican Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
- Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
Nutrition Facts : Calories 383.7 calories, CarbohydrateContent 34 g, CholesterolContent 59.1 mg, FatContent 16.6 g, FiberContent 7.4 g, ProteinContent 26.8 g, SaturatedFatContent 6.4 g, SodiumContent 1286.4 mg, SugarContent 4.2 g
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