Argentine Empandas

INGREDIENTS:

***Crust***
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces butter or margarine
1/3 cup milk
***Filling***
1 pound ground beef
2 tablespoons vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon chopped fresh parsley or substitute dried
salt and freshly ground black pepper, to taste
***Glaze***
1 egg, beaten
1 tablespoon milk

DIRECTIONS:

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

NUTRITION:

381 calories, 27 grams fat, 23 grams carbohydrates, 13 grams protein per serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

I cooked it without the things in italics.
From Here: http://www.cdkitchen.com/recipes/recs/262/Argentine_Empanadas22263.shtml

Stuffed Peppers

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 9 green bell peppers
• 2 (8 ounce) cans tomato paste mixed with  2 cans water
• 4 diced tomatoes
• Steak Seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
4. In a bowl, mix the browned beef, cooked rice, diced tomatoes, 1 can tomato pasted with 1 can water, steak sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato paste and water then pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, until the peppers are tender.

Shepherd's Pie

Prep time: 10 minutes   Cook time: 50 minutes

INGREDIENTS

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

METHOD

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. 

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste. 

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

(Used Flake Potatoes.  Pile in smaller pan to have thicker layer of potatoes.)