Tarta de carne y verduras (beef and veggies pie)

Meat tartas are very popular in Argentina and I love making different types. As a child, I remember my mom making many different types of of tartas (pies) very often. It is easy, healthy and delicious comfort food!

Argentine tartas are usually done in a large round baking tray (and therefore are not individual ones!). They are such a staple in our cuisine, that in all Argentine super markets you can buy the already rolled, ready to use tarta dough.

The dough recipe I use is extremely easy, cheap and much healthier than shop bough short crust pastry! If you do not have time, have a go with shop bought pastry – you could even try it with puff pastry!

What will I need for this amazing tarta de carne y verduras?

  • 500g plain flour: You will need this for the dough. Do not use self raising flour as you don’t want the dough to raise.
  • Vegetable oil: Only 100ml of vegetable oil is used to make the dough!
  • Cold water: Used to make the lovely dough
  • Good pinch of salt: You will need salt for both the dough and to season the meat filling.
  • Eggs: You will need an egg when making the egg. You will also add 2 eggs to the meat filling and you will use the fourth egg to egg wash the pie!
  • Onion: Only 1 onion is needed in this recipe. You want to make sure it is chopped finely.
  • 5% beef mince: As the name says, it is a beef pie – You can either use mince or small chunks! I use 5% beef mince which ensures it is a delicious yet healthy pie!
  • Garlic: I personally love garlic so I can’t cook without it ha!
  • Carrots: You will need 2 medium sized carrots chopped into small cubes.
  • Peppers: I used a red and yellow pepper, however if you want to add a green pepper – go for it. Make sure the peppers are diced into small cubes
  • Butternut squash: Cooking with butternut squash is very popular in Argentina. Make sure the butternut squash is cut into small cubes so that it softens.
  • Fresh parsley: A few bunches chopped very finely give this pie a lovely flavour
  • Olive oil: A few tablespoons is used to make the mince filling.
  • Passata: 1/2 a carton of tomato passata is sufficient. It gives it a lovely flavour but doesn’t make it overly tomatoey.
  • Pepper: Definitely needed to season the lovely pie!


This recipe will make a good sized tarta to feed 4. I used an 8in/20cm pie dish however you could use a slightly bigger one. There is some left over dough so you can always make a smaller pie on the side.

I usually make the filling first as I like to let it cool before I make the pie. Whilst the filling is cooking, I make the dough. By the time the dough is resting in the fridge, the filling is also complete and cooling to essemble the pie!


For the dough:

  • 500g plain flour
  • 200ml cold water
  • 100ml vegetable oil
  • 1 egg
  • good pinch of salt

For the mince and veggies filling:

  • 2 tbsp olive oil
  • 1 finely chopped onion
  • 450g 5% beef mince
  • 2 cloves of garlic
  • 2 peppers (I used red and yellow) – chop into small cubes
  • 2 medium carrots – chop into small cubes
  • 1/2 butternut squash – peel and chop into small cubes
  • 250ml tomato passata
  • 3 eggs
  • a few bunches of fresh parsley
  • salt and pepper


To make the dough:

  1. Add the plain flour to a clean bowl (or clean surface) and make a good sized well in the middle. In the well add the salt, egg, water and vegetable oil.
  2. Start to mix the dry and wet ingredients together using a fork.
  3. When all the ingredients have been mixed and a dough is starting to form, tip the dough onto a clean floured surface.
  4. Knead the dough for a good 5-7 minutes until it is a soft and uniform dough.
  5. Cover the dough in cling film and let it rest in the fridge for at least 30 minutes

To make the mince filling:

  1. Heat the olive oil in a pan. When hot, add the mince and cook until browned.
  2. Add the chopped onion and garlic and continue to cook whilst mixing until the onions are transparent.
  3. When cooked, add the chopped peppers, carrots and butternut squash and continue to cook for 5 minutes, always stirring.
  4. Add the tomato passata, chopped parsley and plenty of salt and pepper. Reduce heat and continue to cook for a further 15-20 minutes until the butternut squash begins to soften.
  5. Once cooked, remove from the heat and pour the filling into a clean container. Allow the filling to cool to room temperature.
  6. Once cooled, do a final check for seasoning and if happy, crack two eggs into the filling and mix well with a fork. Season further if needed before cracking the eggs otherwise!

To assemble the tarta de carne y verduras:

  1. Start by oiling the pie dish well and preheating the oven to 180 degree Celsius.
  2. Once the dough has rested for at least 30 minutes, remove from the fridge and place into a well floured surface. Divide the dough into two parts. One larger (for the base) and one smaller (for the lid).
  3. Roll the larger dough bun using a rolling pin until it covers all of the pie dish and place inside the pie dish. Do not cut the excess dough yet.
  4. Fill the tarta with the mince and veggies filling and ensure it is well packed. Remove any excess liquid from the filling so the dough is not soggy!
  5. Roll the smaller dough bun using a rolling pin and place on top of the pie dish.
  6. Seal the pie with your hands by joining both the base and the lid and cut all excess dough.
  7. Use a fork to make small holes on the pie lid. Beat an egg and use a brush to egg wash the pie.
  8. Bake for 40 minutes until the pie is golden
  9. Remove from the oven once fully cooked and allow it to cool before demoulding it.
  10. Serve with a salad and ENJOY! 🙂

I cannot wait for you to try this amazing beef and veggies pie and hear your thoughts on it!

Buen provecho! 🙂

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