Thursday, August 4, 2011

Argentinean Beef Empanadas

Diced sweet peppers and jalapeños, tomato paste, minced garlic, salt, pepper, cilantro, and ground beef. 
Fry in a deep pan.

Add diced potatoes half way through frying the meat.

Place half of the filling onto half a pie shell.
Fold over and pinch fold the edge to seal.

Place on a well greased cooking sheet and wipe the outside of the empanadas with olive oil.
Bake at 400 degrees until crisp and deep golden brown.

No comments:

Post a Comment