Special Note : The key point of this recipe is the so called "grasa de pella" It is a liquid fat obtained by melting in a skillet pieces of veal fat you can ask to your butcher. They discard these pieces of fat after trimming the meat for steaks. At the end of the process of melting, filter the liquid fat through a tea colanderto eliminate solids. Producing the ingredient in this way instead of purchasing it, guarantees a homemade smooth healthy taste and avoids unpleasant surprises. Fat sold in packs use to have a strong unpleasant taste that can spoil all your work. The grasa de pella is not totally necessary in the dough - where it can be replaced by
margarine - but it is absolutely needed in the filling to obtain juicy results. Dough option 1: 1 Kg. or 2 pounds of white flour 2 eggs, salt, water 250 g. or ˝ pound of "grasa de pella" or margarine Mix flour and salt in a bowl. Pour in the tepid liquid "grasa de pella", the entire eggs and water and stir until reasonable well combined. Turn out on a floured surface and knead until smooth. Leave 15 minutes to rest covered with a moisted cloth. Roll on the dough with a knead-stick stretching until 3 milimeters thick. Cut circles aproximately 6 inches (15 cm)in diameter. Dough option 2 :Get "tapas for tartas or empanadas" at the supermarket in countries where available. Filling: 2 pounds of tender veal beef. Ask your butcher in slices 5 milimeters thick. With a sharp knife cut it in small cubes 5 milimeters wide. Freezing for about an hour the beef slices will make it easier to cut it in small cubes.
It can be used grinded meat from the butcher but this is not the right "criollo" way. 2 large white onions and 3 green onions minced well chopped. 2 tablespoons of sweet paprika 1 tablespoon of dried crushed red pepper(flakes) 1 tablespoon of cumin powder 2 cups filled of "grasa de pella" 1 or two tablets of hen concentrated broth No salt by the moment Heat the two large cups of "grasa de pella" in a saucepan until liquid. Saute in it the chopped onions until soft but not brown. Add the shreded broth tablet. Retire from heat and add the chopped meat, sweet paprika, crushed red pepper, cumin and verify salty ( the tablet brings some ) Turn for mixing very well. Let the filling become at normal temperature and then refrigerate until it softly solidifies.
(Refrigerator, not freezer) This is the secret for juicy empanadas. Final setup: Stir very well the solidified filling with a spoon for even distribution of fat
and the other ingredients. Place a portion of filling in the center of each circle of dough and add a green olive without core. Lightly brush the edges with water and fold the dough over the filling. Crimp the edges securely by pressing them with a fork or make overlaped small folds along the line of union of the edges as a sort of seam called "repulgo". Make sure it remains securely closed. To bake: Preheat the oven to 450°F(220°C). Arrange the empanadas on a non sticking cookie sheet
sprinkled with an oil spray. Bake until light brown. The sound of fat leakage boiling on the metal sheet must be heard. To saute: Heat enough oil to cover the empanadas in a saucepan over high heat. Verify the temperature of oil. It must be very hot. Throw a small piece of bread into the pan to check it. The bread will be surrounded by bubbles when oil is ready. When very hot,sink the empanadas until light brown. In both ways of cooking wait at least 15 minutes before eating. They lose temperature very slowly and burning your tongue will not help to enjoy this delicious typical argentine meal.If guests are anxious and starving due to be smelling the exquisit flavour
coming from the kitchen, you can accelerate the beginning of the banquet by placing
the empanadas onto an outdoor balcony or into any other cold air current. The secret consists in browning rapidly the dough by cooking the empanadas at high heat. Consequently the solidified fat will become liquid without time enough to impregnate the dough,
resulting in a highly juicy filling that will spout with every bite.In local circles we know them as “open legs empanadas” to prevent trousers laundry...
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