<\/p>\n
It’s been really fun posting empanada<\/a> recipes<\/a> all<\/a> week<\/a>, but all good things must come to an end. So here is my last recipe, and the only one I’ve posted that isn’t vegetarian – I had to include at least one with meat to do proper justice to this Argentine specialty. The combination here of ground beef, green olives, and hard-boiled eggs is a classic Argentine one that you’ll find almost anywhere that sells empanadas. These traditional flavors complement each other quite well, and the mixture of spices in the beef along with some sliced green onions take these over the top. Yet another filling that I could (okay, and did) eat plain, but, of course, it’s even better when baked inside the flaky empanada dough.<\/span><\/p>\n Ingredients:<\/p>\n *I used 85% lean, and that worked really well, but I think you could do 90% lean as well, if you want. Method: <\/span><\/div>\n<\/div>
\nBeef, Olive, and Egg Empanadas<\/span><\/strong> (adapted from Laylita’s Recipes<\/a>)
\nYield: about 20 large or 30 small empanadas<\/span><\/p>\n\n
\n**Or substitute with your favorite ground chiles.
\n***Or bacon fat.<\/p>\n
\n<\/p>\n\n
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