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Argentine Empanada

Monday, 26 May 2008


In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.


At a glance
Latin American
Cooking Method
Heat Level
2 1/2 cups
  • 1/2  pound ground beef

  • 1/4 cup chopped onion

  • 1/2 cup chopped red bell pepper

  • 3 aji chiles, stems and seeds removed, chopped, or substitute 3 jalapenos

  • 1 small potato, cooked and finely diced

  • 12 green olives, chopped

  • 1 tablespoon capers, rinsed, drained and chopped

  • 2 tablespoons raisins

  • 2 tablespoons dry sherry

  • 1 tablespoon ground paprika

  • 1 tablespoon chopped fresh parsley

  • 2 hard cooked eggs, chopped

  • Salt and freshly ground black pepper


Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat and mix well.


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