Argentine Empanada Filling |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A wonderful empanada filling recipe that makes use of aji peppers, Capsicum baccatum, though any fresh hot pepper you like can be used. This recipe adapts when to minced or ground pork as well. From www.fiery- - a new favorite site as our peppers are coming in strong as the tomatoes are beginning to fade. Use your favorite empanada dough or try Empanada Dough or Empanada Dough. Ingredients:
1/2 lb ground beef |
1/4 cup onion, chopped |
1/2 cup red bell pepper, chopped |
3 aji chilies, stems and seeds removed, chopped (substitute 3 jalapenos) |
1 potato, small, cooked and finely diced |
12 green olives, chopped |
1 tablespoon capers, rinsed, drained and chopped |
2 tablespoons raisins |
2 tablespoons dry sherry |
1 tablespoon ground paprika |
1 tablespoon fresh parsley, chopped |
2 hard-boiled eggs, chopped |
salt |
black pepper, freshly ground |
Directions:
1. Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.
2. Combine all the remaining ingredients in a large bowl, add the meat and mix well.
3. Fill your favorite dough & bake or fry as you prefer.
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