Argentinean Inspired Meat Pies

Name: Argentinean Inspired Meat Pies with Olives and Tomato-Feta Salad
Total time: 15 min
Yield: 2
Cuisine: South American
Ingredients: 250 g Ground Beef and Pork Mix; 340 g Pizza Dough; 113 g Mirepoix; 1 unit(s) Tomato; 56 g Spring Mix; ¼ cup Roasted Pepper Pesto; 1 tbsp Red Wine Vinegar; 30 g Mixed Olives; ¼ cup Feta Cheese, crumbled; 6 g Smoked Paprika-Garlic Blend

with Olives and Tomato-Feta Salad

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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 traces of: 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 traces of: Soy, Sulphites)

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

30 g

Mixed Olives

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

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

6 g

Smoked Paprika-Garlic Blend

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

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

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.

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.

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.

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.