- 1/2 CUP MILK
- 75 GRAM BUTTER, melted
- 300 GRAM FLOUR
- 3 EGGS
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- HANDFUL OREGANO, cut
- 50 GRAM RAISINS
- 250 GRAM MINCED BEEF
- 10 OLIVES, chopped
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- 600 GRAM BEEF, cubed
- 2 TBSP VINEGAR
- 2 TBSP LEMON JUICE
- 2 TBSP BROWN SUGAR
- 2 SWEET PEPPERS, cut in strips
- 2 CHILI PEPPERS, chopped
- 1 TSP THYME
- 1/2 TSP CINNAMON
- 4 CLOVES
- 1/2 TSP CAYENNE PEPPER
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Mix the flour with the butter, the milk, one egg
and some salt and knead well. Roll the dough out and cut circles from
it. Boil the other two eggs hard and chop them. Stir fry the onion and
garlic five minutes, add the minced beef and stir fry 7 minutes more.
Add the oregano, raisins, boiled egg and olives and pepper and salt
to taste and stir. Distribute the minced beef over the dough circles
and close them. Press the edges with a fork. Bake the empanadas 25 minutes
in the oven at 175 degrees Celsius.
See also a recipe for Argentinean empanadas.
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Fry the beef in hot
oil until it is brown on all sides. Add the chili peppers and the sweet
peppers and fry 5 minutes more. Add the remaining ingredients and 2
cups of water and bring this to the boil. Lower the heat and simmer
for 2 hours.
One of the ingredients of this dish
should be "cassareep". This is made from the juice of cassava with spices
like cinnamon, cayenne pepper and cloves, as well as brown sugar. As
cassareep is nowhere to be found in the Netherlands (as far as I know),
I added spices and sugar to make up for it.
The
festival "Mashramani" is celebrated
in Guyana on the 23rd of
February because the country became independent from
Great Britain in 1970. Click on culinary calendar
for more links between cooking and historical events.
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