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Argentine empanadas

Dough

4 cups flour

2 tablespoons lard, melted

1 cup water

Filling

2 tablespoons olive oil or water

3 green onions minced

1 tablespoon cumin (optional)

1 tablespoon paprika

1 pound steak cut in small dice

1 large potato, peeled and diced

1/4 cup beef stock

1/2 cup raisins (optional)

1 teaspoon salt

1/2 teaspoon red pepper (cayenne)

12 green olives

3 hard-boiled eggs, quartered

1 whole egg beaten

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To make the dough, combine flour, melted lard and warm water in a mixing bowl. Stir, then knead with hands until the dough is soft. To prepare the filling, heat oil in a medium-size pan over medium heat. Add onions and cook until transparent. Add cumin and paprika and cook for 1 minute.

Add meat and cook for 5 minutes. Add potatoes and beef stock and cook until tender. Add salt and crushed red pepper and raisins and mix well.

Chill mixture for 30 minutes or more.

Heat oven to 350 degrees.

To stuff, pull off billiard ball-sized clumps and roll out into circles. Stuff and bake the empanadas at 350 degrees for 12 minutes until golden.

Makes » About 16 empanadas

Source » wherefoodgoeswhenitdies

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Empanadas in Utah

Argentina’s Best Empanadas » Owner Ana Valdemoros sells homemade empanadas, filled with beef, chicken, lamb, spinach and more, every Saturday at the Downtown Farmers Market at Pioneer Park, 300 W. 300 South, Salt Lake City. Open 8 a.m. to 1 p.m. through the end of October. Empanadas also can be ordered online at argentinasbestslc.com or by calling 801 815-0690.

MIA Empanadas Factory & Peruvian Restaurant » 571 W. 2600 South, Bountiful; 801-397-5222. Savory empanadas with beef, chicken or vegan stuffing are available. Or try sweet empanadas with apple or dulce de leche fillings. Open Tuesday-Friday, 11:30 a.m. to 7 p.m., and Saturday until 6 p.m.