Argentinean Empanadas (Meat Pies)

READY IN: 55mins
Recipe by Chef MB

I got this recipe from the Recitopia newsletter (www.wwrecipes.com), the world's greatest recipe ezine. Haven't tried it yet, but hope to soon. If you try it, please let us know the results!

Top Review by Lynn302

We love these delicious little pies and they are very authentic to the real thing which we ate in abundance in Argentina!!. I use boxed pie pastry for the crust and like to let the filling marinate in the refridgerater over night after it is cooked up to let the flavors mingle together before using. I increased the amount of spices (I didn't measure but added to taste) because we like spicier food. I make them about the size of a bread and butter plate folded in half and serve them with a salad for a quick and uncomplicated summer meal. They can be frozen unbaked and pulled out and baked when convenient. Don't forget to poke a few holes in them with a fork before baking!!!! Delicious!!!

Ingredients Nutrition

Directions

  1. If using frozen dough, allow to thaw.
  2. Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside.
  3. In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes.
  4. Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer.
  5. Cook, stirring occasionally, for 10 minutes.
  6. Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine.
  7. Divide the filling among the pastry rounds.
  8. Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork.
  9. Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a