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  Added: Mar 28, 2011  •  Visited (756)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Meat Turnovers
(Empanadas Santiaguenas)
What You Need:
FOR THE FILLING
  • 1 pound onions, chopped
  • 1 pound lean minced veal
  • Dripping
  • 2 teaspoons vinegar
  • 1 teaspoon chopped chilies
  • 2-3 hard-boiled eggs
  • Salt

    FOR THE PASTRY
  • 1 pound flour
  • ˝ pound suet
  • 2 teaspoons salt
  • Water to mix

  • How To Cook:
    1. Saute the onions in the dripping and add half the chilies.

    2. Place the meat in a basin; pour some boiling water over and strain.

    3. Transfer it to a plate, season with salt and add the remaining chilies and the vinegar. Leave to stand.

    4. Make a rather stiff pastry, knead it and then leave for 15 minutes wrapped in a floured cloth.

    5. Take a small piece and knead into balls; roll these out one at a time, to form rounds.

    6. Place a little meat, onion mixture and chopped egg in each and fold over as for Cornish pasties.

    7. Prick the top with a fork and bake in a hot oven (450°F) for about 12 minutes,

    This recipe is also available in:
    Cuisine » Americas » Argentina
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Grains & Cereals » Flour

     





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