We also know that Argentina is known for being one of the largest producers of beef, so one of its main characteristic dish is the roast, which has different ways of preparing presentations, being one of the more traditional the Asado con Cuero which to this day is the best entertainment of rural people, a favorite of the Central Region and Pampa, and that since 2002, has organized the largest food festival in the coastal region and even went to declared National Tourist Interest.

Ingredients

• 100 gm shortening
• 2 onions, chopped
• 455 gm lean ground beef
• 5 g Hungarian sweet paprika
• 2 g hot paprika
• 2 gm crushed red pepper flakes
• 2 gm ground cumin
• 15 ml distilled white vinegar
• 35 gm raisins
• 70 gm pitted green olives, chopped
• 2 hard-cooked eggs, chopped
• Kosher salt to taste
• 1 (500 gm) package frozen puff pastry sheets, thawed

Directions

• In a sauté; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
• Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
• Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
• Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

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