Argentinean Empanadas Meat Pies Recipe

Ingredients for Argentinean Empanadas Meat Pies

• Refrigerated Pie Crusts
• Cooked Beef
• 1/2 medium onion, finely chopped
• Garlic Cloves
• 2 tablespoons butter
• Salt & Freshly Ground Black Pepper
• Dried Thyme
• 1/4 teaspoon ground cumin
• Cayenne Pepper
• Tomatoes
• 1/4 cup raisins
• Pimento Stuffed Olive
• Hard Boiled Eggs

How to Make Argentinean Empanadas Meat Pies

1. If using frozen dough, thaw completely according to package instructions.
2. Roll out the pastry dough and cut into 12 circles, approximately 4 inches in diameter.
3. 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.
4. 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.
5. In a small bowl, soak 1/4 cup raisins in 1/4 cup boiling water for 10 minutes. Drain well.
6. Add the drained raisins, 1/2 cup pitted Kalamata olives (halved), and 2 large eggs to the beef mixture. Stir to combine.
7. Spoon about 1/4 cup of the filling into the center of each pastry circle.
8. 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.
9. Place the empanadas on an ungreased baking sheet.
10. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until golden brown and the filling is cooked through.
11. Let cool slightly before serving. Enjoy hot or at room temperature!