top of page

Argentinian Empanadas

(by Andrea Vernetti)


2 T. sunflower oil

1 onion, chopped

1 tomato, chopped

1 lb. chopped beef

12 olives, pitted

1 hard-boiled egg, chopped

salt, to taste

dough for one pie crust


Preheat oven to 350 F.

Heat oil in a large skillet, and brown the onion with the tomato.

Add the chopped beef and cook, stirring, until lightly browned.

Remove from heat and add olives, egg, and salt.

Let mixture cool.

On a lightly floured surface, roll out dough and cut into 4-inch disks. You should get 12.

Place 1 T. of the mixture on each disk, and fold in half.

Moisture edges with water, and press together to seal.

Place in an oiled roasting pan and bake for approximately 30 minutes, or until lightly browned.


(Read Home Again, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page