There are many different variations on the empanada, but these little meat pies originated from Argentina. Others would agree there is no comparison to the traditional beef turnover.
This recipe calls for making the dough from scratch, which is simpler than expected, and provides that authentic taste you will love. The filling is loaded with flavor from a wide variety of spices and ingredients including beef chuck, raisins, pitted green olives, and hearty white sandwich bread. This recipe makes 12 empanadas, so freeze some up for a quick meal or serve them up as a special treat for your next party!
Recipe and image courtesy of 12 Tomatoes