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Friday, July 31, 2015

Empanadas de Rosario

A couple weeks ago, my sister-in-law, Caiti, her husband, KC, and their sweet baby girl, Kaycee Jo, all came to visit. While they were here, I thought it might be fun to make emapanadas with KC. He served a two-year mission in Rosario, Argentina, where my abuela was born and rasied. So we did. :) 

I had the recipe my abuela had given me almost 10 years ago (Oy!), but had only made once. It was clear this was going to be an adventure as I realized only a few items actually had measurements!!! Luckily, KC was there to help and we tasted and added, and tasted some more, until we came up with the perfect measurements for the "Carne Dulce". This post really was a team effort: Thanks KC!


For the Dough:
3 cups sifted flour
4 Tbsp. unsalted butter
1 cup cold water (salted with 1 1/2 tsp. salt)

In food processor: pulse flour and butter until it becomes a coarse meal. Add water and process until it balls up. The dough shouldn't be too sticky. Turn it out onto a counter sprinkled with flour and knead the dough into a ball. Let it rest while prepping the filling.*

For the Carne Dulce:
2 lbs. ground beef
1 large onion, chopped
3 tsp. paprika
7 Tsbp. sugar
4 Tbsp. Cumin
about 1 cup golden raisins
1 tsp. salt
1 tsp. pepper
6 hard boiled eggs, chopped

In a large saute pan: Saute the onion and ground beef. Add paprika, sugar, cumin, raisins, salt and and pepper. Mix well. Add the eggs and mix again.

To Assemble:

Knead the dough and roll it out VERY thin. Cut into 6-inch rounds. Put the 1 - 2 Tbsp. of filling in the center. Fold in half, moistening the edge to seal. Press the edge with a fork, OR if you know how, use you fingers to fold a "repulgue". 

Fry in hot oil to cook OR bake at 375 degrees Fahrenheit for 25 minutes (like we did). 

Makes about 30. 


Make the Carne Dulce up to three days ahead of time. Store in the refrigerator to let the flavors marry together. Just add the eggs at the end. 

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