Argentine Meat Pies

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             FOOD FUNNY
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I shudder to think that this one from Anna Welander has probably happened more than once:

Recently, when I went to McDonald's I saw on the menu that you could
have an order of 6, 9 or 12 Chicken McNuggets. I asked for a half-dozen nuggets.

"We don't have half-dozen nuggets," said the teenager at the counter.

"You don't?" I replied.

"We only have six, nine, or twelve," was the reply.

"So I can't order a half-dozen nuggets, but I can order six?"

"That's right." So I shook my head and ordered six McNuggets.

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             TODAY'S RECIPE
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This dish takes me back to my childhood as much as any other. It is
virtually impossible to go to a party or social function in Uruguay or
Argentina without being served these delicious meat pies. They are great
as an appetizer, luncheon item, or served as a cocktail snack.

Argentine Meat Pies (Empanadas)

For the filling:
1/2 cup (125 ml) finely chopped onions
1 Tbs (15 ml) olive oil
1/2 cup (125 ml) beef stock or water
1/2 lb (450 g) lean ground beef
1/4 cup (60 ml) seedless raisins, soaked in boiling water for
10 minutes and drained thoroughly
1 tsp (5 ml) dried red pepper flakes
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) ground cumin seed
Salt and freshly ground pepper to taste
2 hard-cooked eggs, peeled and cut lengthwise into 8 wedges
6 pitted green olives, quartered

For the dough:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
10 Tbs (150 ml) butter cut into 1/4-inch (5 mm) cubes
1/3 cup (80 ml) cold water

To make the filling, combine the onions, olive oil, and beef stock or
water in a skillet and boil over high heat until the liquid is
evaporated. Add the meat and cook, stirring constantly, until brown.
Stir in the raisins, hot pepper flakes, paprika, cumin, and salt and
pepper. Set the filling aside.
  
To make the dough, combine the flour, butter and salt in a large bowl.
Using your fingers, rub the flour and butter together until they are
blended and look like coarse meal. Add the water and mix until the dough
can be formed into a compact ball. Roll the dough out onto a lightly
floured surface, making a rough circle about 1/8-inch (3 mm) thick. As
you roll the dough lift it up occasionally and dust underneath with
flour to prevent sticking to the work surface. Cut into rounds about 5
inches (13 cm) in diameter with a cookie cutter or empty tin can of the
right size, or using a plate or saucer of the right size as a guide, cut
the circles with a knife. Gather the resulting scraps of dough, roll and
repeat until you have 12 to 14 circles.
  
Place about 1 1/2 Tbs (20 ml) of the filling in the center of each
circle, leaving the edges of the dough exposed around it. Top the
filling with a piece of egg and two pieces of olive, and moisten the
exposed dough with a finger dipped in water. Fold the empanada in half
to form a crescent and press the edges firmly together. Decorate the
edges of the dough by pressing with the tines of a fork, or by pinching
with the fingers. Arrange the empanadas on an ungreased baking sheet and
bake them in the middle of a preheated 400F (200C) oven for about 5
minutes, or until they are lightly browned. With a spatula transfer to a
heated platter and serve immediately.
  
NOTE: These may be made in a smaller size suitable for hors d'oeuvre.
Cut into 3-inch (8 cm) rounds, and use about 1 tsp (5 ml) of filling per empanada.
Received on Sun Feb 15 19:50:45 2009