My Crazy!!!! Life

So obviously I have not  blogged in a while.  not that I’m not creating, I am. But I’m also hosting a foreign exchange student, brought one son home from the Marshall Islands then sent him off North to college, have a daughter graduating high school and heading off to college in a few short weeks, have been growing my health businesses (weight loss and essential oils so IF you have questions, just ask), and selling my home and moving the family across country, just to name a few things.  But all that aside, I thought I’d share one of my favorite South American recipes. My family (who are truly some of the pickiest eaters I know) absolutely love these.  I hope you will too.  If you try them out, leave me a note as to what you thought.

 

Chilean Meat Empanadas

Makes 60

2 lb ground beef
2 onions, finely chopped
1 bundle fresh cilantro
¼ tsp cayenne
¼ tsp salt
¼ c cooking red wine
5 hard boiled eggs, sliced
1 can green olives
3 small pkg raisins (soak in bowl of water for 3-4 hours ahead of time)
2 pkg dough discs (can be found in any Hispanic or Latin grocery store)

Brown up the ground beef in a pan. In a second pan, cook onion. Add salt and cayenne to beef and let simmer for 3 minutes. Add flowering tops of cilantro to onion to soften (about 1 minute) then combine onion mixture, beef, and 1 wine. Simmer on very low.

Taking a disc, spoon 1- 1 ½ tbl on meat mixture on one half of disc. Add 1 slice of egg, 1-2 olives, and 3-4 plumped raisins. Wet eadge of dough disc with raisin water, fold over do the disc creates a half moon and using a fork, press edges together.

Empanadas can be either deep fried (Chilean Country Style) or baked in the oven at 350 degrees for 15-20 minutes (Chilean City Style).

empanada

Variations:

Cheese Empanadas

1 bundle fresh oregano
2 pkg twist cheese (mozzarella works great)

Prepare as above

empanada c

Fruit Empanadas

any type of pie filling fruits

Prepare as above

Dessert Empanadas

2 pkg prepared pudding or custard

Prepare as above