Tuesday, June 22, 2010

Argentina - Empanadas

Here is yet another recipe from the 2010 FIFA World Cup Menu - Week 2. You can use chicken or pork. I used pork but afterwards realized chicken would have been a good idea. I also used refrigerated crescent rolls for most of the empanadas but had leftover filling so I had those on a pita for lunch. Frozen puffed pastry would also work perfectly here. So it's up to you!

Argentina- Empanadas
Serves 4 - 6

  1. 3/4 - 1 lb lean pork loin
  2. 1 tsp dried thyme
  3. 1 tsp dried oregano
  4. 1 tbsp sweet and/ or hot paprika (I used a bit of both)
  5. 1 tsp garlic powder
  6. 1/4 cup olive oil
  7. 2 medium onions, cut in strips
  8. 2 medium peppers, green, red, yellow or orange (I used a bit of green and yellow)
  9. 2 tbsp white wine or chicken broth
  10. salt and pepper to taste
  11. pitas, refrigerated crescent roll dough or frozen puffed pastry

  • Slice the pork into 1/4 inch strips
  • Mix thyme, oregano, paprika, garlic powder and olive oil in a dish large enough to hold the pork
  • Add the pork and let marinate at least 4 hours or overnight
  • Heat a large skillet over medium high heat.
  • Add the pork to the pan and cook until the meat is brown on all sides
  • Meanwhile add the peppers and onions to the marinate and toss
  • Remove the pork from the pan and set aside, keep warm
  • Add the peppers, onion and marinate to the pan.
  • Add the white wine or broth.
  • Simmer until the peppers and onions are soft
  • Return pork to the pan and toss
  • If using the pitas, put some of the meat mix in each pita and serve.
  • If using dough preheat the oven to 350 degrees.
  • Roll out to make rectangles. The refrigerated crescent roll dough will give you 4 empanadas. The puffed pastry will have to be cut. Roll it to about 1/4 inch thick and cut into rectangles.
  • Put a bit of filling in each rectangle, being careful not to overfill
  • Fold over one side to make a triangle.
  • Cook in a 350 oven for 12 - 20 minutes until the dough is golden.


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