Empanadas a la @adbert

With the permission of the best twitter DJ on the planet (@adbert), I present his yummy Receta de Empanadas:

Here is my worldest famous recipe of Argentinian "empanadas." =)

Empanadas are very popular all over Latin America, there are thousands of variations...Each house have 3 or 4 variants. But this one is the Best of the Best. ;-) he he he.

Ingredients:

Crust (Masa):
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- 1 1/2 cup all-purpose flour
- 1/8 -1/6 teaspoon salt
- 4 ounces stick butter or margarine. The real recipe is made with "fat cow": tastiest but heavier! LOL
- 1/3 cup milk

Or you can buy the Crust. =P

Filling (Relleno):
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- 1 pound ground beef / corned beef. Mom is mom, she prefer ground beef.
- 2 tablespoons Vegetable oil, olive extra virgin preferred.
- 1 large onion, finely chopped. I said: Finely!
- 1 red bell pepper, seeds and stem removed, finely chopped. What I said? Finely!
- 2 hard cooked eggs, finely chopped. Have to explain? Fi-ne-ly!
- 10 green olives, finely chopped. Mom always uses black olives, but tastes are tastes.
- 1/2 cup raisins, soaked in warm water for 1 hour
- 1 tablespoon ground mild paprika
- 1 tablespoon chopped fresh parsley or substitute dried
- Salt and freshly ground black pepper to taste

Optionals:
- 5 cloves of garlic, peeled and finely chopped, but listen: FINELY
- 1 medium potato / 2 small potatoes, peeled, boiled until soft, finely chopped.

Glaze (Glacé):
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- 1 egg, beaten. BEATEN!
- 1 tablespoon milk

Everything is ready? Go to twitter.com and say: "Hello, Adrián!" Then come back.

Directions:
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To make the crust, sift the dry ingredients into a bowl. Work the margarine / butter / fat cow into the flour using your fingers or two forks. Put all your love in this job.

Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour. Not 50', not 59'. AT LEAST an hour, better 2 hours.

Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion and bell pepper until the onions are a golden brown.

Combine all the remaining ingredients for the filling and mix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter.

Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan.

Ok, you are near... Go to twitter.com again, and say: "The Empanadas are awesome" Then come back.

Combine the ingredients for the glaze. Bake for 10 minutes.

Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 7/8 minutes.

Cook time: 20 minutes. This recipe for Argentine Empanadas serves/makes 10. Not enough for 2 adults, I sware!

That's all! Smell! Take one, be careful: It's hot! Enjoy!

Go to twitter.com again, and say: "@adbert YUMMY", he he he.

Don't forget: Save one empanada for me.

It's funny and awesome, isn't it? Empanadas with magic: 2 hours to cook, 5 minutes to dissapear: goes like that.

Tell me the results... Have a great week!

Last night I put a roast in the crockpot so I think I will use some of the meat for these. Also, be sure to check out the other Mouthwatering Monday recipes over at A Southern Fairy Tale. There are some truly delicious looking items over there!