Zutaten für Argentinean Empanadas Meat Pies
- 1 (14 ounce) package refrigerated pie crusts
- 1 lb ground beef
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chopped canned tomatoes
- 1/4 cup raisins
- 1/2 cup chopped pimento stuffed green olives
- 2 hard boiled eggs, chopped
- 1 large egg, beaten (for egg wash)
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Zubereitung von Argentinean Empanadas Meat Pies
- If using frozen dough, thaw completely according to package instructions.
- Roll out the pastry dough and cut into 12 circles, approximately 4 inches in diameter.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound ground beef, 1/2 medium onion (finely chopped), and 2 cloves garlic (minced). Cook for 5 minutes, breaking up the beef with a spoon.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup chopped canned tomatoes. Reduce heat to low and simmer for 10 minutes.
- In a small bowl, soak 1/4 cup raisins in 1/4 cup boiling water for 10 minutes. Drain well.
- Add the drained raisins, 1/2 cup pitted Kalamata olives (halved), and 2 large eggs to the beef mixture. Stir to combine.
- Spoon about 1/4 cup of the filling into the center of each pastry circle.
- Moisten the edges of the pastry with water or milk. Fold the pastry in half over the filling, forming a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place the empanadas on an ungreased baking sheet.
- Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until golden brown and the filling is cooked through.
- Let cool slightly before serving. Enjoy hot or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
27g
Fat
37g
Carbs
9g
