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Empanadas from Catamarca (Empanadas catamarqueñas)

Catamarca is a remote province of Argentina, in the North-West, bordered by the Andes mountains. The empanadas from Catamarca and La Rioja use as main ingredient for their stuffing garlic and potatoes, onions and olives.


- 2 lb. of lean veal meat
- 3 green onions
- 2 onions
- 3 medium potatoes, boiled
- 1 tsp red pepper
- 3 cloves minced garlic
- 1 cup of raisins
- 2 bay leaves
- 3 hard boiled eggs
- Butter, as necessary
- 1 teaspoon paprika
- 1/2 cup oil
- Salt and pepper
- 36 empty empanadas shells

1) Slice the meat very thinly, arrange it in a strainer and spray it with plenty of boiling water. Drain well and set aside.

2) In a skillet that can hold all ingredients, place the oil and place over medium heat until hot. Peel and chop the onion, garlic and green onion, sauté in oil for 2 minutes with the bay leaves.

3) Add the meat and continue cooking, stirring constantly and down the fire. When meat is almost cooked, add the red pepper, paprika, salt and pepper. Stir for another minute and remove from heat.

4) Dice the boiled potatoes into small cubes and mix with the previous preparation, along with chopped boiled egg and raisins, soaked in warm water. Cover the preparation with a cloth and let stand for 4 hours minimum.

5) Preheat the oven to 400 ˚F. Divide equally the empanada stuffing over the empty shells, close and seal them and arrange on a baking dish, greased with oil.

Place a bit of butter on each empanada and bake in the preheated oven for 15 minutes, or the time it takes for the dough to become crisp and golden.