Empanadas Argentinas

Recipe Ingredients

1 tablespoon	15ml	Caul fat or any other type of fat
1 lb	454g / 16oz	Bottom round or sirloin - hand chopped or
		Coarsely ground
5		Scallions - (to 6) - thinly sliced,
		White and green parts separated
1/2 cup	80g / 2.8oz	Seedless raisins
2 tablespoons	30ml	Dry oregano
1 tablespoon	15ml	Crushed red pepper
1 tablespoon	15ml	Ground cumin
2 tablespoons	30ml	Spanish sweet paprika
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Roasted peppers, diced
		Empanada dough discs
		= (available frozen at specialty markets)
10		Green olives - pitted
3		Hard-boiled eggs - sliced
		Oil - for frying

Recipe Instructions

In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute 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 1 olive and 1 slice of egg. Seal the empanada.

Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.

This recipe yields 5 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9708) - from the TV FOOD - NETWORK

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