How to make Argentinian Empanadas

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

  1. Preheat oven to 200 °C.
  2. 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.
  3. 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.
  4. Roll out your pastry to around 3mm thick and use a pastry cutter to cut them into 11cm discs.
  5. Add a spoonful of the filling onto the pastry disc, fold the disc in half and then press the edges together to seal.
  6. 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.