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Planting Churches in Argentina

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Argentine Empanadas

Posted on May 8, 2011 at 1:50 PM Comments comments (1)

This takes you right to the heart of any Argentine!! Enjoy!

Dough for Empanada for the Oven

 

3 cups all-purpose flour                        1 stick 1/2 soft butter

1 egg                                                  1 tsp. salt

1/2 cup milk                                        

 

Place the four on top of the counter in the shape of a crown.  In the middle put the soft butter, egg, salt and milk.  Combine the ingredients in the middle with your finger tips before mixing in with the flour. Knead until the dough is soft and smooth.  Roll out with a rolling pin and cut into circles with a 6 inch diameter cutter.  Place the cut dough on wax paper sheets stacking one on top of the other until all the dough is used up. Put the disc in a big ziplock bag and place in the refrigerator for at least an hour. 

 

 

Empanadas de Carne

2 or 3 medium onions

1 pound ground beef   (1/2 kilo)             1 tablespoon paprika

1 tablespoon salt                                 1 tablespoon cumin

1 tablespoon oregano                           1 or 2 boiled eggs (optional)

1 tablespoon sugar                               1/2 cup chopped pitted green olives without seeds

 

Cut onions and brown with 1 tablespoon of sugar.  Add meat and spices.  cook, stirring for 10 minutes.  Remove from the skillet and allow to cool. Take 1 tablespoon of meat mixture and fill half of each circle.  Slightly dampen edges of dough before sealing.  Fold sealing the borders.  Make the "plugar" or pinch the edges together or press the edges together with a fork all the way around the empanada.  Brush with a beaten egg and cook at 450 degrees until lightly browned.  About 20 minutes.


Slow cooker potato soup

Posted on May 6, 2011 at 2:10 PM Comments comments (0)

Perfect for a cool day!


--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks

--1 teeny onion, diced

--4 cloves garlic, minced

--1 teaspoon seasoned salt

--1/2 teaspoon black pepper

--1/2 teaspoon red pepper

--2 quarts chicken broth

--2 (8-ounce) packages cream cheese, to add at the end

--crumbled bacon and green onion or chives as garnish

 

 

Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

 

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

 

Garnish with crumbled bacon, green onion or chives, and cheddar cheese!



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