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Empanadas de Carne


(for about 12 medium-size empanadas)

- 350 gr (12.3 oz) flour
- 150 gr (5.3 oz) butter
- 12cl milk
- 500 gr (17.6oz) ground beef
- 2 large onions, minced
- 1 pinch of Cayenne pepper
- 2 eggs + 1 yolk
- 30 gr (1oz) raisins
- 8 green olives, pitted and sliced
- 30 gr (1oz) pine nuts
- 1/2 cup of tomato sauce
- olive oil, salt and black pepper to taste

To make the dough:

  • Pour the flour and 1 ts of salt in a large bowl.
  • Add the butter, cut into small pieces and mix with your fingers
  • Slowly pour the milk and mix with your fingers : the dough  should be soft but not sticky.
  • Make a ball with the dough and cover with plastic wrap. Let it rest for one hour in the fridge.

To make the filling:

  • Hardboil the eggs and when warm, cut them in small pieces
  • In a pan, over medium heat, saute the onions
  • Add the meat, salt, Cayenne pepper and raisns. Lower the heat and cook until the meat is fully cooked. Remove from the stove.
  • Then add the tomato sauce, olives, and pine nuts.
  • Finish by adding the egg pieces.


  • Preheat oven to 200 C (400 F) and cover a baking sheet with parchment paper
  • Roll out the dough thinly (about 3mm)
  • With a round mold (or a bowl) make circles, about 12 cm in diameter
  • Fill them on one half with a spoon or two of meat
  • Cover with the other half and close, using water to seal the dough. Use a fork to mark the edges.
  • Lay all the empanadas on the parchment paper and brush them with the egg yolk
  • Bake in the oven for about 10 mns or until golden brown
  • Eat warm with a salad, adding hot pepper sauce if you like, Chimichurri would be best.

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