Asi comenzo la llamada…”Mami, que queres comer?” “Pizza y empanadas pero no hagas muchas…” No crean que es cosa facil aca hay que pensar en platos globalizados las empanadas son de “Papa con Chorizo” y de “Tomate queso olives & basil” la pizza es una clasica calabresa y por supuesto el queso es una mezcla de muzzarella y feta… Pero el hecho es que Pizza y Empanadas es la comida por naturaleza para el encuentro… Ok, tambien esta el Rasta Pasta… pero eso es otro tema.

En una revista especializada en “que hacer en Los Angeles?” se dijo que comer en un restoran latino donde vayan el 70% de argentinos es garantia de buena comida… Pero bueno ahora la receta de las empanadas… Pero para mujeres Angloparlantes que necesitan de un libro para cocinar salchichas…

Ingredients:
***Crust:***
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces stick butter or margarine
1/3 cup milk
***Filling:***
1 pound ground beef
2 tablespoons Vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground mild paprika
1 tablespoon chopped fresh parsley or substitute dried
Salt and freshly ground black pepper to taste
***Glaze:***
1 egg, beaten
1 tablespoon milk

Directions:

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. 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. 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, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and nix 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. 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 5 minutes.