Toronto’s House of Empanadas' best selling variety is their beef and green olive empanada. Nicolas Tallicio, the chef behind House of Empanadas, immigrated to Canada from Argentina in 2005 with his grandmother's authentic recipes for these meaty, flaky, hand-held, stuffed pastries. These beef empanadas are made from thinly rolled dough and stuffed with a traditional blend of seasoned ground beef, onions, peppers, olives, and eggs. Serve these for lunch, dinner, or a mid-afternoon snack. House of Empanadas never uses preservatives, artificial flavours or colours.

COOKING TIP: These are super easy to prepare in the oven or air fryer. Follow the instructions, and take care not to burn the delicate crust. Empanadas are designed to be hand-held portable meals. We love to top them with chimichurri sauce, or a creamy sour cream-based dip like cilantro and lime crema.