something 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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
113 g
Mirepoix
1 pièce(s)
Tomate
56 g
Mélange printanier
¼ tasse(s)
Pesto au poivrons rôtis
(Contient: Lait Peut contenir : Sulfites, Soya)
1 cs
Vinaigre de vin rouge
(Contient: Sulfites)
30 g
Olives mélangées
(Peut contenir : Sulfites, Oeuf, Lait, Blé, Poisson, Noix)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Lait, Soya, Blé, Noix, Arachides)
Ustensiles
Instructions
- 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.
- Add spring mix to bowl with tomatoes. Toss to coat.
- Divide hand pies and salad between plates.
- Sprinkle feta over salad.
