Bomb Cyclone, Bowling,

Are you affected by this deep freeze we are having in this part of the world. I can't believe some of the reports we have been seeing on the news. We have been having extremely cold weather with warnings of the dangers of the current cold temps particularly in view of the wind. It's a lazy wind, it doesn't go round you but right through you!! So far we haven't had storm conditions but looking at some of the charts I think we might be getting some of it. The radio has mentioned -37°C with the wind chill factored in. That is, to put it mildly, bloody cold. Personally I am NOT planning to venture out again til Monday. Glad I don't have to go to work. Talking to one of the girls at the pharmacy and she has to work again tomorrow and shop on Saturday. Glad I am retarded retired.

I went bowling this afternoon, not bad, not good. Legs hurting so that was my excuse. I plan to go league bowling on Monday though. Gotta maintain my highest average after all LOL.

I came across this recipe in an article which I thought was about Chinese dumplings. However, they are easy enough to make and I just might have a go. All I would have to buy would be the puff pastry.

Argentinian Beef Empanadas

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA contributor Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the

empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential

3 Tbs olive oil, divided
1 ½ lbs ground beef (20% fat)
2 onions, chopped
2 red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
3 Tbs ground cumin
2 Tbs sweet paprika
1 Tbs dried oregano
¼ tsp cayenne pepper
1 ½ cups low-sodium chicken stock or broth
2 tsp sugar
½ cup raisins
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise

1. Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

2. Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

3. Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

4. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

5. Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Yield: Makes about 36

Source: Bon Appétit

Have a great day