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Argentine Cuisine

Empanadas de Carne (Meat and Raisin Empanadas)

1 package frozen puff pastry sheets, thawed
2 onions, chopped
3 tablespoons butter
1 pound ground beef
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
½ teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon white vinegar
½ cup raisins
2 hard-boiled eggs, chopped
Salt to taste

In a saucepan, melt the butter and sauté onions until they soften and turn golden. Add paprika, cayenne pepper, red pepper flakes and salt, and stir it all together. In a separate saucepan, stir-fry the beef until partially cooked, add salt, cumin and vinegar, and then add the meat to the onion mixture. Mix it well and let it cool.
Roll out the dough and using a regular glass, cut it into 10 round shapes. Place the meat mixture in the middle of each round, add some raisins and egg, and seal the edges together with a fork.
Preheat the oven to 350F. Place empanadas on a baking sheet, prick them with a fork or toothpick to release steam while baking, and glaze each one with egg wash. Bake for about 25-30 minutes. Serve hot with salsa and sour cream. Bon appetit!


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