We have non-Italian friends and they can cook!

We know a gal named Agustina. She’s Argentinian and damn… she can cook empanadas like nobody’s  business!  Auggie’s Mother taught her how to make these delights and now we’re pumped to share this classic Spanish appetizer with you. Clare (my lovely sister-in-law who has a cool blog) takes video of Auggie’s sick technique. Check it out and try the recipe below!

Auggie’s Empanadas
3 scallions, 
1 red pepper, 
1 green pepper
, 1 medium onion – all finely diced
1 teaspoon olive oil
3lbs ground beef
1/2 vegetable bouilion
8oz tomato sauce
Alicante seasoning*
La Saltena disks  (4 packages of 12)**
Goya 6oz mazilla sliced olives – drained
1 jalapeno (ribbed, seeds removed, finely diced)

*This is a Argentinian made packaged spice. It consists of chili pepper, oregano, paprika, white pepper. Half a tablespoon of each should create the same mixture, if you don’t like hot, add less of the chili pepper.

** These discs were used for this recipe but they can be hard to find. Goya makes disks that can be found pretty much anywhere.

Preheat your oven to 350 degrees.

In a large pan heat olive oil at medium to low heat. Add onions and saute until translucent. Add peppers, then the vegetable bouillon and scallions. Let the ingredients combine. Slowly incorporate the meat and brown. Spoon out any excess fat. The meat should be moist but not saturated (with fat). Once the meat is browned, add the Alicante seasoning and tomato sauce. Add the jalapeno and olives. Let the mixture sit off the heat for 30 minutes. See the above video for instructions on assembling the empanada. Bake for 30 minutes or until pastry is brown. Eat!