Argentinian meat pies recipe (empanadas Argentinas)
- Cuisine: Argentinian
- Prep Time: 1 hr(s)
- Cook Time: 30 min(s)
- Serves 6
Some people will say that "empanadas" are meat pies but they are not. There is no gravy inside the pastry and it is not dry either. The pastry can be bought, but the secret is how to make the filling to be authentically Argentinian. Here, Norberto Spagnolo, from Adelaide's Buenos Aires Brasserie, teaches us how to make this recipe.
IngredientsOlive oil, for frying
Butter, for frying
3 onions, cut into small pieces
1½kg pork mince
1½kg beef mince
2 tbsp cumin powder
2 tbsp sweet paprika
A touch of chilli, to taste
Salt and pepper
2 tbsp tomato paste
1 puff pastry roll
1 cup sultanas marinated with marsala wine
3 eggs, boiled
Green olives, cut into pieces
PreparationIn a 6 litre pot, heat the oil and butter and stir-fry the onions.
Add the meat, cumin, paprika, chilli, salt, pepper and the tomato paste. Cook for about 10 minutes.
Cut the pastry into 15cm diameter circles. Egg wash around each circle with a brush.
Place 1½ tablespoons of the mince filling in the middle of each disc of pastry.
On top of the mince, add some sultanas, olives and a slice of boiled egg. Close each disc so the empanada looks like a semi-circle.
Place the empanadas on a tray and leave them in the fridge for at least 1 hour before cooking.
Bake in the oven at 250-280°C for 6-7 minutes.
If you enjoyed this Argentinian meat pies recipe (empanadas Argentinas) then browse more Argentinian recipes, pizza, pie and tart recipes, meat recipes, spanish radio recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Using a Tajine
Layer celery stalks on base of tajine before filling with meats etc. This acts as a trivet, lifting the meat off the base of the dish and prevents burning.
Salt mixed with the pungent dried seeds of the celery plant.