Argentinean Meat Pie Recipes

Steps:

• In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
• Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
• Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
• Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Steps:

• Brown ground beef and onion in skillet.
• Pour off excess fat.
• Add raisins and olives.
• Stir in 1 beaten egg.
• Set aside.
• Mash potatoes, adding enough milk to get a spreading consistency.
• Add 2nd beaten egg.
• Line a well buttered pie shell with potatoes.
• Pour meat filling into potato shell.
• Top with remaining potatoes.
• Dot with butter.
• Sprinkle with cheese.
• Bake at 350 til heated through, about 30 minute.

Steps:

• If using frozen dough, allow to thaw.
• Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside.
• In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes.
• Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer.
• Cook, stirring occasionally, for 10 minutes.
• Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine.
• Divide the filling among the pastry rounds.
• Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork.
• Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.

Steps:

• For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
• For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
• Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
• Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.

Steps:

• In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
• Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
• If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
• For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
• Put a thin layer of oil over the top.
• Bake in the oven at 180 degrees for 1 hour or until golden brown.
• Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Steps:

• Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
• Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
• Heat oven to 450 degree F.
• Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
• Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
• Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
• Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
• Eat hot.
• These freeze and reheat really well.

Steps:

• Broil the meat till very rare, but cooked through.
• Cut it into small cubes.
• Mix with all other ingredients except the pie shell.
• For the broth, just add enough to make the mixture a little wetter.
• Put the mixture into the pie shell.
• Be sure the shell lid is sealed, and punch some holes in the top with a knife.
• Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
• Makes 6-8 slices, and can be served any temperature.
• It's easiest to cut when cold.