Does anyone know how to make potato and beef empanadas?

Question

I have a spanish project and my country was argentina so i had to pick a food from this country to make..so any advice.

Answer 1

http://www.globalgourmet.com/destinations/argentina/empanadas.html --

Answer 2

Empanadas,Beef or Chicken
For the potatoes dice up 3 Red Potatos 1/4in cubes add to the meat/chicken
Ingredients

(15 servings)


PASTRY:
3 c All-purpose flour
1/2 ts Salt
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water

FILLING:
1 Onion, chopped
4 cl Garlic, finely chopped
1 Green pepper, seeded and Chopped
1 1/2 ts Olive oil
8 oz Ground Beef or Chicken Minced
1 ts Cocoa powder
1 tb Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley

GLAZE:
1 Egg yolk
1 ts Water
2 ts Milk
Salt
1 Oil

Instructions

Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes.
Brown the ground meat well, and drain away as much of the fat as possible until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.)
Roll out the pastry on a floured surface. Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.)
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees.
Makes 15 empanadas.

Answer 3

No way man - to the last person - you HAVE to use HARINA

Check it out - I have made these many times, they are soo very good....

Potato and Chorizo Empanadas Recipe courtesy Tyler Florence
Show: Food 911
Episode: Empanadas to Go





3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows


Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.


Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.


Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
Yield: 1 cup

Answer 4

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 5

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.