World Cuisines # 1: Meat Empanadas one of the most traditional Argentine dishes.

In a [previous post](https://serey.io/authors/hubeyma/pz28trsnzn-ltaiq161s7-0b9fjo640l) always related [to this contest](https://serey.io/authors/anri/dn1umwwxyp-bzm8ql57a-ivak0euq6c ) had shared with all the users of this beautiful community one of the typical foods of my country: the Mondongo Stew (Mondongo stew with pork chops and chorizos, a recipe for special days)

Today, taking advantage of one of the rules that govern this contest and that allow the publication of up to two posts for each contest, I am going to illustrate another typical food from my country -Argentina- whose recipe has been passed down from generation to generation, sometimes changing the ingredients. and even the way of cooking.

From the traditional way of frying them in pork fat a century ago to the most common way today that consists of cooking them in the oven.

Anyway, let's clear up the mystery and move on to the recipe for Meat Empanadas, one of the most traditional Argentine dishes.

The main merit goes to my daughter, in this case, the cook.

This is the recipe with step by step images.

2 kg of minced meat
4/5 medium onions
1 handful of pitted olives
1 dash of oil
Tapas for empanadas
Provencal
Salt
Peppers
Pepper

• Making this filling is very simple.
• Of course the amount of the ingredients that I passed to you is for many dozen patties but you can reduce the amount by following the proportions between the ingredients.
• They can also make lots of empanadas and store them in the freezer raw and wrapped in the same separator that comes with the lids.
• They will cook them still frozen.
• Of course baked. I don't assure you anything with the fries because I never tried.
• The first thing we are going to do is peel and chop the onions. I do it with the processor to take as little time as possible and thus cry less😭.

• We will put a pot on the fire with a splash of oil to cook the onions.
• We will leave them for about five minutes with the pot covered over medium heat, being careful not to burn.
• After five minutes we will add the minced meat and with a ladle, (I use a long steel spatula) we will mix trying to shelve the meat well.
• We will also make the salt and all the spices so it takes a liking.
• The quantity of these is to personal taste.

• I use the lid and stir every 3/4 minutes so that the meat does not compact.
• If I see that the meat released water, I uncover it so that it evaporates a little.
• The filling should be juicy but not too juicy because if it is not cooked, the excess liquids will come out of the patties and they can stick to the mold.
• When the meat is cooked and the consistency to the desired point, we are going to turn off the heat and chop the olives that we will add to our filling.

• Now we just have to wait for the meat filling to cool down and we can start filling our empanaditas!
• For the lids to stick well they can give a sprinkle of water.

Once they are assembled we can cook them in the oven at 180 ° for 20 minutes.

And voila, our exquisite empanadas are ready!