Argentinean Empanadas

Being a stay at home mom has given me a lot more time to cook and bake and venture into some new hobbies I neglected a bit when I was working. Shane is happy that he now gets yummy food and sweet treats. Because after all not only do I have more time, but I'm pregnant and I'm loving every minute of it. (Trying to eat in appropriate amounts .... but not always!) One night I decided to make some yummy empanadas. The recipe I used was from a family back home who is from Argentina. Thank you Carina Capriz for putting this in the ward cook book! They were super good. Shane kept coming in and just eating the filling out of the pan. I guess that means I can keep this dish on our family menu!

I thought I'd share the recipe! Hope you try it and enjoy it! Colson even like it!

ARGENTINEAN EMPANADAS


2 lbs shredded meat (beef, pork or chicken)

4 hard boiled eggs
1 big white onion

green olives (about 15 diced)
1/2 green pepper

1 tsp salt
1/2 red pepper

2 tsp ground cumin
5 green onions

3 cubes chicken bullion flavoring
2 dozen empanadas covers

1 tsp Italian seasoning


1. Chop down onions and peppers into small pieces, put into a skillet with a bit of oil. Cook on medium heat 10 minutes give or take with a lid on it.

2. Mix in meat.

3. Once everything is cooked, add chopped down hard boiled eggs, green olives and all the other ingredients.

4. Let the mixture cool down.

5. Spoon onto empanada covers then fold in half. Use a fork to seal the edges.

6. Cook at 400 degrees until pastry shell looks baked.

7. Let cool for 15 minutes.

8. Enjoy!