Empanadas are delicious mini meat pies, traditionally filled with olives and hard-boiled eggs. You'll spot them everywhere in Argentina as a fast-food option and a restaurant staple.
The Argentines are renowned for their superb beef and this recipe uses this specialty in a tasty treat which is perfect for get-togethers.
You'll also have the opportunity to make some of these as part of The Argentine Experience on the Chile, Argentina and Brazil Tour - it's an optional experience, but well worth it! Why not have a go at making these before you travel.
SERVES 6
YOU WILL NEED
• 350g, minced meat (not too lean)
• 1 large onion, diced
• 2 spring onions sliced
• 1 cube of vegetable stock, crushed
• 1.5 tbsp olive oil
• 15g butter
• 2 tomatoes, diced
• 150g green pitted olives, halved
• 1 hard-boiled egg, diced
• Pinch of paprika to taste
• ½ tsp cumin
• Salt & pepper
• 1x beaten egg
• 1 x 375g packet of all-butter puff pastry
METHOD
- Preheat oven to 200 °C.
- In a large frying pan, sauté the onions in the oil and butter. Sprinkle the vegetable stock and add the meat. Cook until slightly browned but not completely cooked through.
- Add the tomatoes and cook for 2 minutes. Add the spices, the olives and hard-boiled eggs. Remove from the heat and allow to cool.
- Roll out your pastry to around 3mm thick and use a pastry cutter to cut them into 11cm discs.
- Add a spoonful of the filling onto the pastry disc, fold the disc in half and then press the edges together to seal.
- Place the empanadas on a baking tray, make a steam hole with a skewer and brush with the beaten egg. Bake them for 15/20 minutes or until golden brown.
