Empanadas

I got one of these recipes from my Paraguayan friend, Ligia, and the other one from my daughter, Aubrey, who just returned from a mission in Argentina.  Empanadas are made all over South America with a few differences.

Recipes:

Paraguayan
3 lb ground beef
5 cloves garlic, chopped fine
1 very large onion, chopped fine
1 Tbs salt
1/2 tsp black pepper
1/4 tsp red pepper
1 Tbs chopped Parsley
2 medium potatoes, diced small
6 hard boiled eggs, chopped

Oil for frying

Brown beef with garlic and spices. Add more spices if needed, potatoes and a little water. Cook uncovered until potato is tender. Remove from heat and drain only if needed. Stir in egg and more spices to taste. Wrap with empanada wrappers as directed below. Makes approximately 48 empanadas. Fry in 375°F oil.

Empanada Wrapper Dough for Frying:

6 C AP flour (I use part soft whole wheat)

1 C solid bacon fat, butter or fresh lard (you can use Crisco if you want but I refuse)

1-2 C warm water or milk

1 tsp salt

Mix flour, salt and fat in food processor or with hands until it looks like crumbs.  Add water and mix with hands until it comes together.  Wrap in plastic and let rest at least 20 minutes.  Cut in pieces working with one at a time and keeping the rest covered.  Roll out thin on floured counter.  Using a bowl or something round, cut 3-6 inch circles out of the dough, keeping them covered until all the dough is rolled out.  Taking one circle at a time, dip your finger in water and wet the edge of the dough all around the circle.  Place 3-4 Tbs filling in the center of the wrapper.  Fold it in half pressing the edges together with finger or fork and decorate edge as desired.

Argentine
2 lbs ground beef
2 lbs yellow onion, chopped
2 Tbs oil
1 Tbs paprika
3/4 tsp cumin
1/2 tsp cayenne pepper
2 tsp salt
1/2 tsp black pepper
4 eggs, boiled and cut coarse
1 small bottle green olives in vinegar, wedged the long way
1 beaten egg for brushing tops

Cook onions in oil over medium to medium high heat, stirring occasionally, until clear and soft and somewhat dry.  Add beef and seasoning and cook until beef is done and most of the juice has evaporated.  Put in fridge to get room temperature or cold.  Wrap with empanada wrappers as directed below.  Place on baking sheet, brush tops with beaten egg and bake at 400°F for 12-18 minutes until desired brownness.

Empanada Wrapper Dough for Baking:

3 C AP flour

7-8 Tbs cold water

1 egg
6 oz salted butter, cubed

Add flour, water, egg and butter to food processor and mix until it's all moistened.  Wrap in plastic and let rest 30 minutes.  Cut in pieces working with one at a time and keeping the rest covered.  Roll out thin on floured counter or in pasta roller.  Using a bowl or something round, cut 3-6 inch circles out of the dough, keeping them covered until all the dough is rolled out.  Taking one circle at a time, dip your finger in water and wet the edge of the dough all around the circle.  Place 1-3 Tbs filling in the center of the wrapper, then add a bit of the egg and one or two olives pieces.  Fold it in half pressing the edges together with finger or fork and decorate edge as desired.