These fried meat pastelones were made by my grandmother in Santa Fe, in the Argentine Littoral region, especially for family gatherings during national holidays. They were like large savory criollo pastries: golden, crispy and filled with a juicy meat filling similar to our traditional empanadas… but with those personal and regional touches that made them truly unforgettable.
One of those touches was the use of prunes instead of raisins, giving the filling a deeper sweetness and a subtle fruity acidity that pairs beautifully with the meat.
This is a simple, rustic, and deeply homemade recipe — the kind that stays forever in family memories.
