Eat and Greet: Argentinean Empanadas

July 26, 2006— -- For ABC News' "Eat and Greet," ABC's Gigi Stone went inside the kitchen of New York City's Pampa Restaurant to bring you executive chef Raul Bonetto's recipe for Argentinean Empanadas.

Ingredients:

Directions:

Finely dice the beef.

In a medium-size frying pan, melt 2 tablespoons of vegetable shortening. Dice the onion and bell pepper and add to the simmering pan. Saute over medium heat until the onion starts to turn golden. Add the diced meat. Season to taste with salt, red pepper, and paprika. Sauté, stirring occasionally, until the beef turns brown on all sides.

Remove the frying pan from the heat. Mix in the egg, the raisins, the olives, and the green onions as garnish. Allow to cool until it drops to room temperature.

Place dough in palm of hand. Fill dough with 1-2 tablespoons of meat mixture. Pinch and fold the dough to seal mixture inside.

Over medium to high heat (not smoking) in a heavy bottom sauté pan add enough canola oil to cover the empanada half way, approximately 1/4 inch. Heat cooking oil in a frying pan to approximately 375* F.

Add empanadas, one at a time, and fry until golden brown. Remove from oil and let cool before eating.