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Argentine Empanadas appetizers, mexican, groundmeat, latin amer, pastry 1 lb ground beef 2 large onions 2 sliced boiled eggs 1/2 lb ripe olives 1/4 lb raisins 1 red pepper 1 salt 1 lb flour 2 tablespoon melted lard 1 warm water Fry meat in cooking oil. Add diced onions, pepper, salt. Cook until the onions are tender; thicken with a Tablespoon of flour. Refrigerate overnight. Place the flour in a large bowl. Add the melted lard and stir with a knife. Pour in warm water and salt [don't know how much] to hold dough together. Knead well. Roll into 6" circles, very thin. Put 3T filling on each circle, topping each with olive, raisins, slice of egg. Close each to a half moon. Fry in deep fat. From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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