Beef and Olive Empanadas
In Argentina there's a saying that the oven should be hot enough for the empanadas to finish baking by the time the cook recites the Lord's Prayer.Plus: More Beef Recipes and Tips
February 1999
Gallery
Credit:
© Miki Duisterhof
Recipe Summary
Ingredients
Directions
Make Ahead
The baked empanadas can be refrigerated overnight or frozen for up to 2 weeks; rewarm in a 350° oven.
Suggested Pairing
These spicy, salty, olive-rich turnovers need only a flavorful Argentinean red, such as a Malbec or Cabernet Sauvignon.