I'd like to dedicate this appetizer recipe to a good Argentine friend of mine, Ruben whose recovering from a 5-way heart by-pass. He spent a good part of his life traveling with his band (drummer) from one country to the next. ........ here's my take on the dish probably similar to one that's made from a South American region
Ingredients: Mint, Cilantro, Oregano, Culantro, Italian Parsley, Lime Leaves, Garlic, Onion, Shallot, Scallions, Jamaican Red Hab, Aji Venezolano Pepper, Eggs, Flour, Flour, Cream, Pepper, Salt, Ground Beef (85/15) Sunflower Oil, Olive Oil, Cumin, Golden Raisens, Paprika, Spanish Olives.
Blend the 1/2 cup of each Mint, Cilantro, Oregano, Italian Parsley, Culantro, ,...Lime Leaves (3), Scallions (green parts only) 4 chopped green Aji Peppers along with 2 tbls of water. While blender is running drizzle in Olive Oil to a loose but blended sauce forms. Add Salt and Pepper to taste. Set aside. ...Meanwhile, hard boil eggs...when cooled down, peel and chop. Set aside.
Brown the Ground Beef (2lbs) in 2 tbls of Sunflower Oil, add 1 chopped onion, 6 minced Garlic Cloves,5 Red Habaneros, 2 tbl Cumin, 1 tbl Paprika, When the meat is browned remove pan from heat Stir in Hard Boiled Eggs, 1/2 c of Golden Raisens, 1/2 c chopped Olives. Set aside
In a mixer cream 1 stick of unsalted Butter and 8oz Cream Cheese. Fold in and gradually mix 1.5 c Flour, 1 tsp Baking Soda, 1 tbl Sugar, Remove dough when clumped together. Knead to combine and flatten into disc.
Place dough in the fridge for at least 30 min. ( I made 2 discs total).
The dough was removed from the fridge and rolled out to about 1/8" thick piece. I used a 4" cutting disc, then placed each piece in a tortilla press to get a thin uniform piece. A smell scoop was used for the filling and a brush of a beaten Egg was brushed on half the dough. Fold dough over and pinch/fold the edges. Fire up oven to 350. Brush tops of Empanadas with a mix of beated Egg and Cream.
Bake for 12 to 15 min. ...(I should have used a regular size sheet pan)....over sized pans have there purpose, but even with a convection running its difficult to get an even bake with the lack of overall air circ.
The plating....Beef Empanadas with a slurry of Chimichurri............hmm..........where's the Malbec ?
Ingredients: Mint, Cilantro, Oregano, Culantro, Italian Parsley, Lime Leaves, Garlic, Onion, Shallot, Scallions, Jamaican Red Hab, Aji Venezolano Pepper, Eggs, Flour, Flour, Cream, Pepper, Salt, Ground Beef (85/15) Sunflower Oil, Olive Oil, Cumin, Golden Raisens, Paprika, Spanish Olives.
Blend the 1/2 cup of each Mint, Cilantro, Oregano, Italian Parsley, Culantro, ,...Lime Leaves (3), Scallions (green parts only) 4 chopped green Aji Peppers along with 2 tbls of water. While blender is running drizzle in Olive Oil to a loose but blended sauce forms. Add Salt and Pepper to taste. Set aside. ...Meanwhile, hard boil eggs...when cooled down, peel and chop. Set aside.
Brown the Ground Beef (2lbs) in 2 tbls of Sunflower Oil, add 1 chopped onion, 6 minced Garlic Cloves,5 Red Habaneros, 2 tbl Cumin, 1 tbl Paprika, When the meat is browned remove pan from heat Stir in Hard Boiled Eggs, 1/2 c of Golden Raisens, 1/2 c chopped Olives. Set aside
In a mixer cream 1 stick of unsalted Butter and 8oz Cream Cheese. Fold in and gradually mix 1.5 c Flour, 1 tsp Baking Soda, 1 tbl Sugar, Remove dough when clumped together. Knead to combine and flatten into disc.
Place dough in the fridge for at least 30 min. ( I made 2 discs total).
The dough was removed from the fridge and rolled out to about 1/8" thick piece. I used a 4" cutting disc, then placed each piece in a tortilla press to get a thin uniform piece. A smell scoop was used for the filling and a brush of a beaten Egg was brushed on half the dough. Fold dough over and pinch/fold the edges. Fire up oven to 350. Brush tops of Empanadas with a mix of beated Egg and Cream.
Bake for 12 to 15 min. ...(I should have used a regular size sheet pan)....over sized pans have there purpose, but even with a convection running its difficult to get an even bake with the lack of overall air circ.
The plating....Beef Empanadas with a slurry of Chimichurri............hmm..........where's the Malbec ?
all kidding aside my local spot has some really nice bison in right now, all cuts, ribeyes,sirloin,ny strip,short rib,etc. Thinking about grilling some sirloin to rare then making cheese steak hand pies. 
