Argentinean Empanadas (Meat Pies)

Recipe by Chef MB
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READY IN: 55mins
SERVES: 6-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using frozen dough, allow to thaw.
  • Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside.
  • In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes.
  • Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer.
  • Cook, stirring occasionally, for 10 minutes.
  • Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine.
  • Divide the filling among the pastry rounds.
  • 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.
  • 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.
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