This recipe was in my original slow cooker freezer recipes cookbook. It’s my father-in-law’s recipe, hence the name, Opa’s Empanadas. My in-laws are immigrants of German/Latvian descent but their families immigrated to Argentina a few generations ago. They came to the US in the late seventies with two suitcases of all they owned. That makes my husband is a first generation American. I hate to get political when talking yummy recipes, but what’s been going on with immigration lately makes me compelled to remind everyone that my husband is Hispanic. My daughter is half Hispanic. They would not be here if my in-laws were not able to come to this country and make a better life for themselves. As Pope Francis said, “A change of attitude towards migrants and refugees is needed on the part of everyone.”
But back to tasty recipes. My father-in-law can cook. He is the master of cooking meat in a tender, juicy and flavorful way. I have learned just as much from him as I have my mother-in-law, and one day I will have to post about another of Penelope’s favorites, Opa Chicken. You can also cook the meat in a slow cooker, but I included the recipe because it is just so freaking delicious.
- 2 pounds ground beef
- 2 large onions, chopped
- 2 large red bell peppers, chopped
- 5 boiled eggs, chopped
- 1/2 cup green olives (optional)
- 1 1/2 cup raisins (he puts in less, I put in more)
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pie pastry
- Boil eggs and set aside. Peel and chop when cool.
- Cook onions and bell peppers and set aside.
- Add salt and pepper to beef and cook, set aside when cool.
- Mix all ingredients in a huge bowl.
- If you want to make a pie, like my spinach pie, spoon the mixture into a pie pan lined with pie pastry and cover. This is what I do to save time - the taste is the same but they are not as portable.
- If you want to make traditional empanadas, roll out pie pastry and cut out into circles about 4 inches in diameter. Then scoop some mixture into center of pastry circle.
- Then comes the hard part, close up the circle so that it looks like a taco and then pinch the pastry together to close.
- Optional: brush the empanadas with a beaten egg before baking.
- Bake at 425 degrees for 35 minutes.
- Let cool and then place in freezer bags, lay flat like bricks in your freezer to save space.
- Or freeze the meat mixture and eat it without any pastry.
- Hope you enjoy!
Other freezer cooking resources:
-Get one month free with Once a Month Meals when you buy the Pro Yearly plan and get the option to swap out and save menus.