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:
- 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.
- Start to mix the dry and wet ingredients together using a fork.
- When all the ingredients have been mixed and a dough is starting to form, tip the dough onto a clean floured surface.
- Knead the dough for a good 5-7 minutes until it is a soft and uniform dough.
- Cover the dough in cling film and let it rest in the fridge for at least 30 minutes
To make the mince filling:
- Heat the olive oil in a pan. When hot, add the mince and cook until browned.
- Add the chopped onion and garlic and continue to cook whilst mixing until the onions are transparent.
- When cooked, add the chopped peppers, carrots and butternut squash and continue to cook for 5 minutes, always stirring.
- 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.
- Once cooked, remove from the heat and pour the filling into a clean container. Allow the filling to cool to room temperature.
- 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:
- Start by oiling the pie dish well and preheating the oven to 180 degree Celsius.
- 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).
- 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.
- 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!
- Roll the smaller dough bun using a rolling pin and place on top of the pie dish.
- Seal the pie with your hands by joining both the base and the lid and cut all excess dough.
- Use a fork to make small holes on the pie lid. Beat an egg and use a brush to egg wash the pie.
- Bake for 40 minutes until the pie is golden
- Remove from the oven once fully cooked and allow it to cool before demoulding it.
- 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! 🙂