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The Empanadas from the Entre Ríos province (Empanadas entrerrianas)

The Argentinian Entre Rios province is North from the nation capital, Buenos Aires, on the Atlantic coast. It is one of the more populated provinces of Argentinas and as such there are many different empanada recipes that recieve the name “entrerrianas”; of those two main recipes stand out one with pork and one with fish.


* 24 empanada shells,
* 1 lb. pork cut in slices
* 1 tablespoon butter
* 1/2 lb. green onions, chopped
* 1 onion chopped
* 2/3 cup lard, or vegetable shortening
* 2 teaspoons paprika
* salt
* ground red chili peppers to taste
* 1/2 teaspoon cumin
* 1/2 cup raisins, soaked in water 15 min.
* 24 green olives, pitted
* 3 hard boiled eggs, chopped finely
* 1 egg, beaten
* 1/4 lb. ground pork meat


1) Slice the meat in strips 1/4 inch thick and then again into squares. In a pan melt the butter, then add chopped onions and season with salt. Cover the pan and cook over moderate heat, stirring from time to time until they are translucent but have not browned. Add the meat cubes we did earlier and when you see their color change, remove the pan from the burner.

2) Season with ground chili pepper and paprika, and more salt if necessary. Pour the beaten egg, ground pork, (raisins previously soaked 15 minutes in warm water and drained on absorbent paper) Pour this mixture into a bowl and let it cool down in the refrigerator. Spread the filling mixture on each dough circle, leaving some free space around the edges so that you don’t overfill them, and so that they close easily.

3) Place an olive at the center of the meat, and some chopped boiled egg. Moisten the edge with water that was free and seal the edges by making the special repulgue dough arrangement.

4) Place the empanadas on a lightly oiled baking plate, with enough space between each other. Paint them with another beaten egg if you want the dough to come out glossy; bake in the oven (preheated to 400 ˚F) until the empanadas are golden...