Empanadas and guyana pepper pot recipe

1/2 CUP MILK

75 GRAM BUTTER, melted

300 GRAM FLOUR

3 EGGS

1 ONION, chopped

2 CLOVES GARLIC, chopped

HANDFUL OREGANO, cut

50 GRAM RAISINS

250 GRAM MINCED BEEF

10 OLIVES, chopped

600 GRAM BEEF, cubed

2 TBSP VINEGAR

2 TBSP LEMON JUICE

2 TBSP BROWN SUGAR

2 SWEET PEPPERS, cut in strips

2 CHILI PEPPERS, chopped

1 TSP THYME

1/2 TSP CINNAMON

4 CLOVES

1/2 TSP CAYENNE PEPPER

Mix the flour with the butter, the milk, one egg and some salt and knead well. Roll the dough out and cut circles from it. Boil the other two eggs hard and chop them. Stir fry the onion and garlic five minutes, add the minced beef and stir fry 7 minutes more. Add the oregano, raisins, boiled egg and olives and pepper and salt to taste and stir. Distribute the minced beef over the dough circles and close them. Press the edges with a fork. Bake the empanadas 25 minutes in the oven at 175 degrees Celsius.

See also a recipe for Argentinean empanadas.

Fry the beef in hot oil until it is brown on all sides. Add the chili peppers and the sweet peppers and fry 5 minutes more. Add the remaining ingredients and 2 cups of water and bring this to the boil. Lower the heat and simmer for 2 hours.

One of the ingredients of this dish should be "cassareep". This is made from the juice of cassava with spices like cinnamon, cayenne pepper and cloves, as well as brown sugar. As cassareep is nowhere to be found in the Netherlands (as far as I know), I added spices and sugar to make up for it.

Pepper pot is a recipe from Guyana. The festival "Mashramani" is celebrated in Guyana on the 23rd of February because the country became independent from Great Britain in 1970. Click on culinary calendar for more links between cooking and historical events.

Click for Worldcook's recipe page

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	Empanadas		Pepper pot
	1/2 CUP MILK 75 GRAM BUTTER, melted 300 GRAM FLOUR 3 EGGS 1 ONION, chopped 2 CLOVES GARLIC, chopped HANDFUL OREGANO, cut 50 GRAM RAISINS 250 GRAM MINCED BEEF 10 OLIVES, chopped		600 GRAM BEEF, cubed 2 TBSP VINEGAR 2 TBSP LEMON JUICE 2 TBSP BROWN SUGAR 2 SWEET PEPPERS, cut in strips 2 CHILI PEPPERS, chopped 1 TSP THYME 1/2 TSP CINNAMON 4 CLOVES 1/2 TSP CAYENNE PEPPER
Mix the flour with the butter, the milk, one egg and some salt and knead well. Roll the dough out and cut circles from it. Boil the other two eggs hard and chop them. Stir fry the onion and garlic five minutes, add the minced beef and stir fry 7 minutes more. Add the oregano, raisins, boiled egg and olives and pepper and salt to taste and stir. Distribute the minced beef over the dough circles and close them. Press the edges with a fork. Bake the empanadas 25 minutes in the oven at 175 degrees Celsius. See also a recipe for Argentinean empanadas.		Fry the beef in hot oil until it is brown on all sides. Add the chili peppers and the sweet peppers and fry 5 minutes more. Add the remaining ingredients and 2 cups of water and bring this to the boil. Lower the heat and simmer for 2 hours. One of the ingredients of this dish should be "cassareep". This is made from the juice of cassava with spices like cinnamon, cayenne pepper and cloves, as well as brown sugar. As cassareep is nowhere to be found in the Netherlands (as far as I know), I added spices and sugar to make up for it. Pepper pot is a recipe from Guyana. The festival "Mashramani" is celebrated in Guyana on the 23rd of February because the country became independent from Great Britain in 1970. Click on culinary calendar for more links between cooking and historical events.
Click for Worldcook's recipe page Back to recipe with picture