John Myers
Ingredients for 5 servings:
- 2 pts. puff pastry (frozen), rectangular
- 2 eggs
- 50 g bacon, streaky
- 1 large onion(s)
- 1 tbsp butter
- 200 g minced meat (beefsteak mince)
- salt and pepper
- clove pepper
- Paprika powder
- 4 tbsp water
- 12 green olives (stuffed)
- 5 tbsp raisins
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Viva Argentina! A very simple and delicious recipe!
Defrost the puff pastry. Preheat the oven to 220°C (top/bottom heat), gas mark 5 or 1/2 high heat. Boil the eggs for 8 minutes. Dice the bacon and peeled onion. Sauté in the heated butter until translucent. Add the meat and cook thoroughly. Add the spices and season generously. Pour the water over the meat to keep it moist. Roughly chop the eggs and olives. Stir into the meat mixture along with the washed, drained raisins. Season again. Spread some meat mixture on half of each puff pastry rectangle, brush the edges with water. Fold the other half over and press down to create narrow pockets. Place on a baking sheet lined with baking paper, leaving space between each. Bake in the preheated oven for about 20 minutes on the middle rack. Note: Empanadas originate from Argentina. They are filled pastry parcels that can be eaten for lunch or dinner. But also as a snack. I like to eat them as a snack between meals or prepare them for a party buffet. However, if you want to eat them as a main meal, I recommend serving them with tomato sauce and salad.
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