Argentina
argentina-consulates.Com

2 Tablespoons butter

2 large yellow onions, chopped

1 teaspoon paprika

1 teaspoon crushed red pepper

1 Tablespoon of water with salt

1 pound beef tenderloin (or similar, less expensive cut)

salt

1 teaspoon cumin

1 tablespoon balsamic vinegar

1 teaspoon crushed red pepper

raisins

hard boiled egg

beaten egg

tapas (discos) for empanadas (store-bought or your own recipe from scratch)

In a medium frying pan, melt the butter over medium heat.  Add the onion and cook slightly.  Before it browns, add the paprika, crushed red pepper, and the spoon of water and salt.  Let cook for a minute and then turn off the heat and let cool.  The onions should be a little soft, but not browned or even translucent.

Cut the tenderloin into bite-sized cubes and brown slightly in another frying pan over medium heat.  Leave the center slightly rare, since they will be baked.  Remove from heat and add salt, cumin, vinegar and crushed red pepper.

Pre-heat the oven to 350 degrees Fahrenheit.  Place the tapas for empanadas on a lightly floured surface.  Sprinkle flour on a cookie sheet or round pizza pan.  Put one teaspoon of the meat and one tablespoon of the onion, 3-4 raisins, and a piece of hard-boiled egg.  Dip your finger in a cup of water, and wet the edges of the empanada round slightly with your finger.  Fold the empanada over and seal tightly, cupping the filling in your hands while sealing the dough.  Then seal around the edges of the empanada using the repulgue technique.  Place each empanada on the floured baking sheet.  Place each empanada on the floured baking sheet.  Bake for 15-20 minutes, until the dough is a nice golden color.

Tags:  paprika pepper salt tenderloin