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The Empanadas from Mendoza (Empanadas mendocinas)

The Mendoza empanadas are different from their other argentinian sisters from the other provinces by a few unique aspects, with their softer dough with milk and they do not have raisins.


* 2 lb. flour
* 1 cup lard or shortening (or half butter and half fat),
* 1 cup and 1/4 half water, half milk with a teaspoon of salt.

* 1 lb. of meat sliced in small cubes,
* 2/3 cup shortening,
* 3 onions, chopped
* 4 boiled eggs, chopped
* 2 green onions,
* 1 cup sliced ​​black olives,
* 1 tablespoon chili powder,
* pepper
* oregano
* salt


1) First the dough: Put the flour on the table, shaping it like a donut with a hole in the center, and in the center pour the melted and still warm fat. Take the dough and add the brine also warm bun and work until the dough is smooth and soft. (It is traditional to make rolls about two inches in diameter and make them rest for an hour or two a cold). When making the shells, cut one inch slices from the dough roll it with a rolling pin to flatten to make 5 inch discs. Finish to round shapes with a knife or a form.

2) Secondly the filling: You start by frying the onion in the fat. When translucent, add the ground beef by hand and allowed to color. Then add the salt, fresh ground pepper, pepper and some oregano.

Remove from heat and add the two finely chopped green onions and sliced ​​black olives. Finally, cool and rest for a few hours in the refrigerator.

3) To put the empanadas together, lay a few dough circles flat on the table, at their center spoon some filling and a teaspoon of finely chopped hardboiled egg. Then, wet the edges, pinch the edges to seal them together; paint the ouside of the closed empanadas with the beaten egg then bake at high temperature.

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