Empanadas Paisas

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Contents 1 Description 2 Ingredients 2.1 Directions 3 See also

[edit] Description

Empanadas Paisas are turnovers filled with pork, beef, onion and scallion.

[edit] Ingredients

• 1/2 lb. each of Pork and Beef
• 1 T. each of Onion and scallion, chopped
• 1 t. each of ground cumin seed and salt
• dash pepper
• 2 T. vegetable oil
• 2 cups water
• 1/2 cup eacdh of chopped onions and chopped scallions
• 4 small tomatoes, peeled and chopped
• 1 lb. (4 medium-sized) potatoes, boiled with skin
• 1/2 T. fresh cumin seed, ground
• 1/2 T. salt
• 1/2 t. pepper
• 1 lb. dry yellow corn
• 1 T. salt
• 2 T. cornstarch
• 2 T. brown sugar

[edit] Directions

• The night before, marinate the meat with the onions, scalliions, salt, pepper and ground cumin seed.
• The next day, brown the meat in the vegetable oil.
• Then return the marinade and add water.
• Cook until meat is tender (40 min).
• Remove and grind meat.
• Sauté the onions and scallions in 4 T. oil.
• Add the chopped tomatoes and fry an additional 3 or 4 minutes.
• Mix in the ground meat and meat stock and cook for about 10 minutes.
• Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture.
• Mix the salt, pepper and ground cumin seed into the meat and Potato mixture.
• Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour.
• Put the cooked corn through a grinder.
• Knead the dough until it is thoroughly mixed and forma a firm ball.
• Pick off small pieces and form into the size of small balls.
• Flatten each piece thin.
• Put about 1 teaspoon of the meat mixture in the center of the flattened ball.
• Fold over and pinch edges together to close and form a pretty edge.
• Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown.
• Remove and put on paper towels in a colander.

[edit] See also