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Empanadas Cordobesas

Here's my family's recipe for Empanadas Cordobesas

Flour 4 cups
Lard/shortening, 300 g
Paprika, 1 tablespoon
Warm water, 1 cup
Salt, ½ tablespoon

200 g Lard/shortening
500 g Green onion
2 Pealed tomatoes cut in squares
1 Red bell pepper
2 Carrots
3/4 kilo of meat
Salt, pepper, cumin, paprika at taste
50 g Raisins
100g Seedless olives
3 Chopped boiled eggs
1 tablespoon Flour

Place flour in a crown shape and in the center put the melted shortening; the paprika and the warm water already mixed with the salt. Take the dough, knead for 15 minutes, or until it is compact and smooth. Leave to rest covered with cloth for 20 minutes. Stretch it ½ cm thick and cut in circles with a dough cutter.

Sauté in the lard the chopped green onions; add tomatoes, the chopped bell pepper and the carrots cut in small squares. Then add a spoon of boiled water and cook until the carrots are tender. Add the meat, salt and pepper, 1 teaspoon of cumin, and 1 tablespoon of paprika. When the meat is done, remove from heat; mix with raisins, chopped olives and chopped eggs. Powder with flour, mix and leave to cool.

Make the empanadas, distributing the filling in the center of each of the dough circles. Wet with cold water on the circumference of the circle and close pushing lightly, folding in a half. Cook in pre-heated oven at 350, on greased cookie sheets for 15-18 minutes.

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