Granny's Beef
Steak Empanadas
1 tbs caul fat or any other type of fat
1 lb bottom round or sirloin hand chopped or coarsely ground
5 x scallions - (to 6) thinly sliced, white and green
parts separated
1/2 cup seedless raisins
2 tbs dry oregano
1 tbs crushed red pepper
1 tbs ground cumin
2 tbs Spanish sweet paprika
Salt to taste
Freshly-ground black pepper to taste
2 x roasted peppers, diced
Empanada dough discs
(available frozen at specialty markets)
10 x green olives pitted
3 x hard-boiled eggs sliced
Oil for frying
Method :
In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white
scallion slices, and saute until slightly browned. Add raisins and spices and
cook until meat is cooked through. Stir in green scallion slices and roasted
peppers. Let mixture cool.
Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the
empanada.
Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees.
Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with
slotted spoon. Drain on paper towels.
This recipe yields 5 servings.
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Ancestors, we borrow it from our Children. We are more than the sum of our
knowledge, we are the products of our imagination.