• 2 pound of beef, cut in bite size cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 large tomatoes, coarsely chopped
• 1 green bell pepper; chopped
• 1 red bell pepper chopped
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 2 teaspoon of basil
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sugar
• 1 cup of dried apricots, chopped coarsely if whole and large
• 3 medium potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2 cups of beef broth
• 1 medium large Pumpkin
• butter or margarine; melted
• 1/4 c Dry sherry
• 1 pound of whole kernel corn, drained and/or defrosted

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Argentine empanadas are a common dish served at parties, as a starter or in festivals. Shops specialize in freshly-made empanadas for parties, with many flavors and fillings.

The filling usually consists primarily of ground beef, perhaps spiced with cumin, and onion, green olive, chopped boiled egg and even raisins. While empanadas are usually baked, they can also be fried. They may also contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers.

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