Empanada de Carne “El Boliche”

This is the secret recipie of the meat empanadas we serve at the milonga "El Boliche" Bank - London every friday night
About 50 empanadas of 16 cm. the tipical Argentinean empanada is 12 cm.

This empanada has the input of many friends and family specialy my mother and Rita.

Ingredients

• 1k Onions
• 300g Romano Pepper
• 1k Mince Beef 5% fat
• 80g Dripping (Britannia)
• 50 Olives
• 300g Spring Onions (only the green part finely chopped)
• 10 Boiled Eggs (optional)
• Rasings (optional)
• Condiments:
• 30g of Salt
• 3 Tbsp Aji Molido Argentino
• 2 Tbsp Oregano
• 1 Tbsp Black Pepper
• 2 Tbsp Powdered Rosemary
• 1 Tbsp Powdered Bay
• 1 Tbsp Tomato Concentrate or 1 canned tomato (only one)
• 2 Tbsp Smoked Paprika (can be dissolved in water)
• 1 Tsp Liquid Smoke (optional)

Directions

1. Cook the onions until almost translucent and add the pepper.
2. In another pan cook the beef with the dripping until almost all meat changes the colour but not overcook.
3. Combine onions and meat.
4. Heat the cumin seeds and grind in a mortar.
5. Add all condiments to the pan.
6. Mix well but don’t mash the meat.
7. Cool until warm and incorporate the chopped green part of the spring onions.
8. Cool mixing in an inverted bain Marie (you can fill the sink with cold water).
9. Reserve in the fridge before use no less than 12h and no more than 24hs.
10. It can freeze perfectly.