Sigma Alpha Gets Cookin'

Beginning with this issue of Emerald Times, we’re starting a new tradition...a cooking contest! Each issue will feature recipes submitted by sisters that highlight ingredients we’re celebrating. Over the next few months, our country will celebrate National Egg Month, Dairy Month, Beef Month and Fruit/Vegetable Month. Here are the recipes that star those ingredients!

Argentinian Beef Empanadas

Ingredients

1 tbs olive oil

1 pound ground beef, 20% fat

1 onion, chopped

1 red bell pepper, chopped

Salt

Ground pepper

1 1/2 tbs ground cumin

1 tbs paprika 1

/2 tbs oregano, dried

1/8 tsp cayenne pepper

1/3 cup beef broth

1/3 cup milk

1 tsp sugar

1/4 cup raisins

1/4 cup pitted olives

3 eggs, boiled

2 packages puff pasty or pie dough

1. Heat oil in a skillet over high heat. Add ground beef and cook thoroughly, breaking up chunks with a spoon. Remove beef from pan while leaving fat in the pan.

2. Add onions and bell peppers to the skillet and cook over medium heat. Once tender add cumin, paprika, oregano, and cayenne. Cook for 1-2 minutes until fragrant. Then add beef broth, milk, and raisins and turn heat down to low. Let simmer until most liquid has evaporated. Add salt and black pepper to taste. Remove from heat and allow to cool.

3. While filling is cooling, let dough thaw for 15 minutes. Cut olives in half and boiled eggs into quarters. Prepare one egg mixed with 2 tsp water for egg wash.

4. Roll out dough and cut out 4 inch circles. Fill with 3 tbs of filling, two olive halves, and one piece of egg. Brush edges with egg wash and fold over in half. Crimp with fork or pinch edge to seal.

5. Freeze empanadas for 30 minutes. Preheat oven to 375 degrees. Bake until crispy around the edges and golden brown, about 25-30 minutes.