chilean

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment!

Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries.  If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute.
Note:  To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then!  I am Argentine, and the ground beef empanadas you find there *always* have cumin.  Other cultures may have different fillings.

Argentinean Empanadas

all-purpose flour

salt

margarine

eggs

water

white vinegar

beef

olive

onion

garlic

cumin powder

chili pepper flakes

salt and pepper

Sift the flour, mix the sifted flour and salt in a large bowl.

Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.

Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).

Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.

Cover the dough and allow to sit in a cool place for at least an hour.

Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.

Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.

Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.

Mix in the cumin, pepper flakes, and sugar. Adjust to taste.

Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Preheat the oven to 375&ordm;F/200&ordm;C.

Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.

Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.

If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.

Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

I made this last night and WOW - my mother is from Argentina and this reminded me of my grandmothers empanadas! ( we used the rasins so when I seen this recipe I thought spot on! ) the only thing different is I needed to cook mine about 22-24 mins as maybe my over is a little different but you can use good judgment and keep checking them until they are the golden color you want. ALSO you can use a fork to help you fold and pinch the empanadas shut. THANK YOU SEPHARDI!

Completos are Chilean style hot dogs that are so good you&#039;ll never eat them the old way again!

Chilean Hot Dog Recipe

Hot dogs

Tomatoes (diced)

Avocados (mashed)

Onion (diced)

Ketchup

Mustard

Bakery Style Buns

A hot dog (also spelled hotdog) is a cooked sausage, traditionally grilled or steamed and served in a sliced bun as a sandwich. Hot dog variants include the corn dog and pigs in blankets. Typical hot dog garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, and sauerkraut. The hot dog's cultural traditions...

hot dog

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

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Argentinean Empanadas

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