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    Savory Brisket Empanadas

    Serves3

    Argentina, a treasure trove of culinary treats, is known for fabulous stuffed empanadas. What could be better than Nations Best® Brisket, mixed with savory olives, sweet raisins and tomato sauce tucked into this favorite snack? Serve with Chimichurri Sauce for dipping and Malbec wine for sipping.

    Note: Can be made in advance, refrigerated and reheated.

    Ingredients

    • Empanada Dough:
    • 2 c all-purpose flour
    • 1/2 tsp salt
    • 2/3 c cold shortening
    • 4 to 6 Tbsp ice water
    • Filling:
    • 1 Tbsp olive oil
    • 1 c each chopped onion and green bell pepper
    • 1 can (8 ounces) tomato paste
    • 1 Tbsp cider vinegar
    • 10 oz chopped Nations Best® Corned Beef Brisket
    • 2 hard-cooked eggs, chopped (optional)
    • 1/2 cup pitted green olives, chopped
    • 1/4 cup golden raisins
    • Salt & freshly ground black pepper, to taste
    • 1 large egg, beaten

    Directions

    1. Prepare the empanada dough. Pulse the flour and salt in a food processor to combine. Add the shortening. Pulse on and off until it resembles coarse meal. Add 4 tablespoons of water and pulse until the dough just gathers in the side of the bowl. Add a bit more water if necessary. Form dough into a ball. Plastic wrap well and chill for 2 hours.
    2. Prepare the filling. Heat the olive oil in a skillet over medium heat. Add the onion and pepper. Cook until softened, stirring occasionally, 10 minutes. Add the tomato paste, 1/2 cup water and the vinegar. Cook for 20 minutes. Combine with the brisket, eggs, olives, raisins, salt and pepper.
    3. On a lightly-floured surface, roll out the empanada dough 1/8″ thick and cut into 4″ rounds.
    4. Place a large spoonful of the filling in the center of a circle of dough. Cover with another circle. Crimp the edges together with fork tines.
    5. Preheat the oven to 350 degrees F. Arrange the empanadas on a baking sheet. Prick each one several times with the fork. Brush with the beaten egg. Bake until golden brown, about 20 to 30 minutes. Serve warm.

      Makes 10