Empanadas

Grandmother's chicken

• 500 GRAM FLOUR
• 125 GRAM BUTTER, melted
• 2 EGGS
• 250 GRAM BEEF, in very small strips
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 1 CHILI, chopped
• 5 OLIVES, chopped
• HANDFUL RAISINS
• 1 TOMATO, chopped

• 1 KG CHICKEN LEGS
• 100 GRAM BACON, cubed
• 1 ONION, chopped
• HANDFUL SAGE, cut
• 6 POTATOES, peeled and sliced

Stir fry the onions, the chili and garlic three minutes. Add the beef and stir fry 5 minutes more. Add the tomato and a few tablespoons of water and salt and pepper to taste and simmer for half an hour. Allow it to cool down well. Boil one egg for 10 minutes and slice it. Knead in the meantime flour, butter, one egg and 4 tablespoons of water well together and leave the dough for half an hour. Roll it out and cut out circles with a glass. Stir the raisins and olives through the meat. Put a little of the meat mixture and a slice of egg on each circle and close it with a little water. Fold the edges a little. Bake the empanadas 15 minutes at 180 degrees Celsius.

See also a recipe for Chilean empenadas.

These are Argentinean empanadas. On the 9th of July 1816, the independence of the "United provinces of South America", later to be Argentina, was declared. This was the result of the May revolution in 1810, which broke Argentina loose from the Spaniards. Click on culinary calendar for more links between cooking and history.

Put the chicken in an oven dish and arrange the other ingredients on top. Close with aluminum foil. Bake 1 hour at 180 degrees Celsius. Take off the aluminum foil, increase the heat to 220 and bake 5 minutes more.