top of page

Argentinian Empanadas

(by Andrea Vernetti)


2 T. sunflower oil

1 onion, chopped

1 tomato, chopped

1 lb. chopped beef

12 olives, pitted

1 hard-boiled egg, chopped

salt, to taste

dough for one pie crust


Preheat oven to 350 F.

Heat oil in a large skillet, and brown the onion with the tomato.

Add the chopped beef and cook, stirring, until lightly browned.

Remove from heat and add olives, egg, and salt.

Let mixture cool.

On a lightly floured surface, roll out dough and cut into 4-inch disks. You should get 12.

Place 1 T. of the mixture on each disk, and fold in half.

Moisture edges with water, and press together to seal.

Place in an oiled roasting pan and bake for approximately 30 minutes, or until lightly browned.


(Read Home Again, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page