Argentinean Inspired Meat Pies
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Argentinean Inspired Meat Pies

Argentinean Inspired Meat Pies

with Olives and Tomato-Feta Salad

Zesty, smoky, sweet and savoury, these Argentinian empanada inspired meat pies are loaded with briny olives and flavoured with a roasted red pepper pesto. The same pesto pulls double duty as another flavor driver in the salad dressing that joins the party for this dinner time home run.

Tags:
Chef's Choice
Allergens:
Wheat
•Milk
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

113 g

Mirepoix

1 unit(s)

Tomato

56 g

Spring Mix

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

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Nutrition Values

Calories840 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate90 g
Sugar9 g
Dietary Fiber6 g
Protein43 g
Cholesterol85 mg
Sodium1390 mg
Trans Fat0.5 g
Potassium950 mg
Calcium200 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

1
  • Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
  • Cut pastry in half to create 2 rectangles (use 2 parchment-lined baking sheets and create 4 rectangles for 4 ppl).
  • Arrange puff pastry rectangles at least 2-inches apart.
  • Place in fridge until ready to assemble hand pies.
  • Drain, then halve olives.
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add ground beef and mirepoix to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat. ????
  • Add cumin-paprika seasoning, olives half the pesto and 1/4 cup (1/2 cup) water. Cook, stirring often until fragrant, 30 sec. Season to taste with salt and pepper. Remove pan from heat.
3
  • Divide beef mixture over half of each pastry rectangle.
  • Working with one pastry rectangle at a time, fold the side of the pastry without beef over filling.
  • Using your fingers, firmly pinch the border closed. (TIP: You can also use a fork and press around the edges of the pastry to seal shut.)
  • Using a knife, make 2-3 small slits in the top of the pastry.
  • Bake hand pies in the middle of the oven, until puff pastry is golden-brown and cooked through, 25-28 min.
4
  • Meanwhile, halve tomatoes.
  • Add vinegar, remaining pesto, 1/4 tsp (1/2 tsp sugar) and 1 tbsp (2 tbsp oil) to a large bowl. Season to taste with salt and pepper. Stir to combine.
  • Add tomatoes to bowl with dressing. Toss to coat and marinate while pies bake.
5
  • Add spring mix to bowl with tomatoes. Toss to coat.
  • Divide hand pies and salad between plates.
  • Sprinkle feta over salad.
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