• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Argentine Empanada

Monday, 26 May 2008

Description

In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Beef
Cooking Method
Sauté
Heat Level
3
Chile
Jalapeño
Meal/Course
Dinner
Makes
2 1/2 cups
  • 1/2  pound ground beef

  • 1/4 cup chopped onion

  • 1/2 cup chopped red bell pepper

  • 3 aji chiles, stems and seeds removed, chopped, or substitute 3 jalapenos

  • 1 small potato, cooked and finely diced

  • 12 green olives, chopped

  • 1 tablespoon capers, rinsed, drained and chopped

  • 2 tablespoons raisins

  • 2 tablespoons dry sherry

  • 1 tablespoon ground paprika

  • 1 tablespoon chopped fresh parsley

  • 2 hard cooked eggs, chopped

  • Salt and freshly ground black pepper

Methods/steps

Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat and mix well.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

http://www.fiery-foods.com/viagra/viagra-benefits/, http://www.fiery-foods.com/cialis/canadian-cialis-prescriptions/