Empanadas Argentinas (Argentina’s Empanadas)

Ingredients for the dough:


2 cups (tea) water
1 cup and half (tea) vegetable shortening
1 tablespoons paprika
1 kg of wheat flour
1tablespoons (soup) salt
1beaten egg for brushing




Filling:


1 / 2 cup (tea) olive oil
1 medium onion, chopped
400 g or 1 pound of cod desalted and shredded
2 tomatoes, seeded and skin
1 / 2 cup (tea) of chopped black olives
1 / 2 cup (tea) cream
1 / 2 cup (tea) chopped parsley
1 tablespoon flour
Salt to taste
Black pepper to taste




Directions:


Place the water with the shortening and paprika to boil in a saucepan.


Then add the flour, salt, mix well, remove from heat and knead the dough.


Divide it into four pieces and let sit for an hour.


Meanwhile heat the oil in a saucepan and sauté the onion. Add the cod and let it simmer for five minutes over medium heat.


Then add the olives, cream, parsley, flour, salt, black pepper, stirring constantly, allow the mixture to simmer for ten minutes.


Roll out the dough with the help of a rolling pin, leaving it about two inches thick. Cut into circles and place the stuffing in the center. Moisten edges with water and seal.


Repeat with the remaining dough.


Put them on a nonstick baking sheet, brush them with the beaten egg and bake in mild to moderate oven (180 º C, 350 F) that was preheated for about 20 minutes.

Yield 20 servings

Preparation time: Two hours