Classic Ragu Bolognese
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Argentinian Beef Empanadas
There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After... Read more years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.
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Key Ingredients
Chicken Stock Cumin Green Olives Onions Paprika Red Bell Pepper Ground Beef Oregano Cayenne Pepper Sugar Raisins Puff PastryWhat your friends think
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