Empanadas Salteras

Name: Empanadas Salteras (Meat Pasties from Salta)
Yield: Makes 18-20
Ingredients: 4 oz. lard; 2 tablespoons boiling water; 1 lb. minced beef—Chuck Steak, Flank or Brisket; 1 oz. pink lard; 1 lb. minced beef—Chuck Steak, Flank or Brisket; 1 lb. minced beef—Chuck Steak, Flank or Brisket; 2 tablespoons water; 1 lb. minced beef—Chuck Steak, Flank or Brisket; 3 oz. cooked potato, diced small; 2 onions, chopped and blanched; 2 hard-boiled eggs, chopped; 3 oz. raisins, chopped; 2 teaspoons parsley, chopped; ½ teaspoon chillies, crushed; Salt and pepper; Salt and pepper; 1 lb. plain flour; 3 to 4 oz. pink lard; 8 to 9 fluid oz. warm, salted water; Sifted icing sugar; 2 teaspoons paprika

Meat Pasties from Salta

Preparation info

Makes
18-20

Difficulty
Easy

Appears in

Cooking Price-Wise

By Vincent Price

Published 2017

About

Ingredients

Pink Lard

2 teaspoons paprika
2 tablespoons boiling water
4

Main course

Method

To make pink lard, place paprika in a saucepan. Pour on the water, add lard and stir over a low heat until lard melts. Strain through muslin to remove pepper grains.

Blanch the onions by just covering them with cold water and bringing them to the boil for 2 minutes. Strain them and chop.

To make the filling, put pink lard (about 1 tablespoon while soft) in a saucepan to heat. Mi