Food: Beef Empanadas Argentinian Style

There is a place in the Ferry Building Marketplace in San Francisco, that I think serves the best Empanadas – El Porteno. I’m only saying this because I haven’t been to Argentina, nor elsewhere outside of the country that serve up this specialty. The trouble is, I cannot have just one. So I order half a dozen and keep them at work to indulge one a day for the week. Okay, sometimes two a day – you know on a foggy cold day when one is needing all the comfort in great food ;).

Anyway – I figured it’s about time I learned how to make them at home and this recipe is pretty easy to follow:

INGREDIENTS

  • 3 tablespoons olive oil, divided
  • 1½ pounds ground beef (20% fat)
  • 2 onions, chopped
  • 2 red bell peppers, seeded, chopped
  • Kosher salt, freshly ground pepper
  • 3 tablespoons ground cumin
  • 2 tablespoons sweet paprika
  • 1 tablespoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1½ cups low-sodium chicken stock or broth
  • 2 teaspoons sugar
  • ½ cup raisins
  • 3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
  • ½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise {more}

{featured photo source}

You might enjoy these eateries in San Francisco Ferry Building Marketplace:

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