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Argentinian Empanadas Recipe

Argentinian Empanadas

Ground beef or turkey is a staple in our refrigerator. From meatballs, meatloaf and picadillo, a hearty dinner is always guaranteed no matter how I prepare it. This time, I went above and beyond and made Argentinian empanadas. Don't worry, they are not complicated and I guarantee the ingredients needed are readily available or already in your refrigerator and pantry. Empanadas are great for school lunchboxes because they are compact, easy to eat (no silverware needed!) and filled with a delicious mixture of savory beef and healthy vegetables all wrapped up in a flaky crust. My son is the world's biggest cheese fan, so as a special treat, sometimes I include a sprinkle of whatever cheese I have availabe to make his lunch extra special. Serve them with a green salad and seasonal fruit for a balanced and delicious school lunch.

by Ericka Sanchez

What you'll need

  • 1/2 pound of lean ground beef or turkey
  • 2 tablespoons canola oil
  • 1/2 large yellow onion, chopped
  • 1 small red bell pepper, seeded and finely diced
  • 1 hard-boiled egg
  • 1 cup canned tomatoes, petite diced
  • ½ cup diced green olives with pimentos (optional)
  • 2 teaspoons of paprika
  • 2 teaspoons of ground cumin
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 ready-made pie crust dough
  • flour for dusting
  • 1 egg, beaten


Makes 4

How to make it

  1. Preheat oven to 400°F.
  2. In a large skillet, heat oil and cook beef breaking it up with a wooden spoon until brown.  Add chopped onion, bell pepper, tomatoes, olives, paprika, cumin, salt and pepper.  Cook for 5-7 minutes until onion is translucent.  Remove from heat and add hard-boiled egg.
  3. On a floured surface, extend pie crust and divide in quarters.  Roll each quarter into a ball and extend with rolling pin.  Repeat with each quarter.
  4. Place 2 tablespoons of the filling in the middle of a crust circle. Then brush beaten egg on the edge of the crust. Bring one side of the crust up and over the filling until it reaches the other edge of the crust, making a half-moon shape with the filling inside.
  5. Repeat until all circles are filled. Place them in a lightly greased baking sheet and brush with egg wash.
  6. Bake for 15-20 minutes, until golden brown and let them cool completely.  Serve with a green salad, apple slices and California raisins for a tasty lunch.