Return to Main Recipes Page/Return to Home Page

Empanadas, Argentine (M, TNT)
Source: adapted from
Yield: 10

1 package puffed pastry, frozen
1 pound ground beef
2 tablespoons vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapenos, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon mild paprika, ground
1 tablespoon fresh parsley, chopped or substitute dried
Salt, to taste
Freshly ground black pepper to taste
1/2 teaspoon cinnamon, ground
1 egg, beaten, for glaze

Sauté the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken up. In a separate skillet, sauté the onion, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and mix well.

Preheat the oven to 400°F.

Defrost the puffed pastry per directions on package, roll out to a thickness of 1/8" and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slash in the top. Glaze with egg.

Place on an ungreased baking pan. Bake for 10 minutes. Reduce the heat to 350°F and continue baking until the crust turns light brown. Brush the tops with egg glaze and bake for an additional 5 minutes.

Poster's Notes:
I eliminated the glaze and used muffin pans to place the puffed pastry which got very soft by the time I was working with the dough. I still made a pocket for it, but the muffin tin helped it keep together.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A