Argentine Empanada

1/2 pound ground beef
1/4 cup chopped onion
1/2 cup chopped red bell pepper
3 ají 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

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.

Yield: 2 to 2 1/2 cups


Pre Seasoned Cast Iron Skillet Pan 12 Inch

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