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.
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.
Ingredients
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)
6 g
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Nutrition Values
Utensils
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.
- Add spring mix to bowl with tomatoes. Toss to coat.
- Divide hand pies and salad between plates.
- Sprinkle feta over salad.
