Argentinian Empanadas

Last night was the World Cup final. Since we were playing Argentina, some symbolical snack was required so we could destroy them metaphorically… A couple of weeks ago, I had a minor South American pasty desaster but that didn’t stop me to make some for this big event. After all, empanadas seem to be the snack associated with Argentina, even our local newspaper ran a recipe (which I didn’t see till this morning…).


I tried a different recipe though, this time I chose one from the Hairy Bikers’ Mums Still Know Best book. The recipe is also available here. I followed the recipe but we decided to make our empanadas smaller so we used a 7cm round pastry cutter. This left us with lots of filling leftover but I put that into the freezer so we can use that up at some later date. I also brushed the empanadas with milk because I baked them in the oven instead of deep-frying them (15 minutes at 200°C).





They were lovely! So lovely in fact that Master Meike’s Kitchen, who had noticed that something was afoot and therefore wouldn’t settle and watched the first half with us, had a couple and really enjoyed them and also Miss Meike’s Kitchen, who woke up during the first half of extra time and wouldn’t settle again, had four and really liked them. There was about half a dozen left over and we had them this evening. I can only recommend this recipe. The filling isn’t hot, the raisins and the olives add an interesting touch when you happen to bite into one.

We had a fantastic evening!!!! 🙂


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