Using Goya Empanada Tapas

Recipe for Empanada mendocina from the Mendoza region in Argentina (also known for great wines).
Empanadas mendocinas are traditional Argentinean baked empanadas filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.
When it comes to the filling you can make them either with ground beef or chopped beef. Also the empanadas mendocinas are known for not using raisins- which are common in other types of empanadas – and to finish the smoked paprika and picante or hot pepper are very important. In addition to the flavor, they give the meat a bright red coloring that is considered a distinguishing factor for empanadas mendocinas.

Beef picadillo filling (MAKES ABOUT 2–24 empanada tapas)

1 lb ground beef

2 white onions diced, about 3 cups

1/2 cup lard or butter

2 tbs smoked paprika

2 tsp chili powder or any ground hot pepper adjust to taste

1 tbs finely chopped fresh oregano

½ tbs ground cumin

1 bunch green onions finely chopped

3 hard boiled eggs sliced

¼ cup sliced green olives

Salt and pepper to taste

1 egg white and yolk separated and lightly whisked

Beef picadillo filling and empanada assembly:

Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

Serve warm with chimichurri sauce or other dipping sauces.