Winter is in full force here in Calgary, it’s been snowing pretty much every day this week and if you look outside you’d think it was December not October. But that’s OK, maybe this means winter will end early. Who am I kidding? My dog seems to enjoy it though, she loves running in the back yard in all the snow.
So on such cold weekends, what better to eat than a nice warm meat pie. These beef empanadas couldn’t get any easier to make because I used puff pastry. Usually when I’ve made meat pies in the past they’d end up a bit dry, but not these ones. These ones were nice and moist and so delicious.
Don’t underestimate puff pastry, it’s very versatile. I use it every chance I get, and I’ve made some pretty delicious things with it. For these empanadas I used a 4 inch cookie cutter to cut out the rounds, so this made some pretty big empanadas, but if you want them smaller feel free to use a 3 inch cookie cutter. Actually you don’t even have to cut rounds, you can just cut it in squares, doesn’t matter. I also made the meat mixture a bit spicy using of course my Frank’s hot sauce, this step is totally optional though.