Ex-Presidental Empanadas

The following recipe for Empanadas Carne is from the city of Salta which is famous for their Empanadas. It is also the recipe for the Empanadas the Ex-President M_ _ _ _ ate for his daily Empanada quota.

*Just for the record, the man hands in the following pictures are actual man hands and not mine, my hands are very delicate and lily white.

One Kilo of Bola de Lomo (just find a hunk of meat that has very little fat through it)
750 grams white onions
One large potato
4 eggs
250 grams green onions
a little sugar
salt
pepper
pimentan

vegetable oil (Tenderflake or Crisco)
Empanada wraps (Or if you really want to be Martha or as I prefer Nigella, make your own)

1.Mince the carne

2.Cook the white onions and carne together on stove. Add a little salt, a little sugar and some pepper.
While this mixture is cooking, boil your eggs, and you can conserve pots by cooking the diced potatoes with the eggs. When ready, add pimentan and potatoes to the carne mixture.


3. Dice your green onions. Alway add the green onions to the carne mixture, when it has finished cooking. NEVER COOK THE GREEN ONIONS!

4. Dice up the eggs into fine pieces and add to mixture. Let the mixture cool.

5. Very lightly dampen the edges of the Empanada wrap with water. Add about a heaping tablespoon and a bit in the middle.

6. Pinch and crimp edges together to form a half circle.


7. Deep fry until golden or bake until golden!


8. Eat, red wine is particularly good with Empanadas and if I remember correctly,the Los Torrontes varietal grown in Salta is the best white wine for Empanadas.