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US Customary
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Argentine Empanadas
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Resting Time
30
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings
4
Calories
560
Ingredients
2
tbsp
olive oil
2
cups
white onions
diced
Salt
to taste
1
small red pepper
diced
1
small green pepper
diced
1
tsp
red chili flake
½
tbsp
cumin powder
½
tbsp
paprika
¼
cup
broth
250
grams
ground beef
Salt and black pepper
to taste
¼
cup
spring onions
sliced
2
tbsp
green olives
chopped
2
boiled eggs
chopped
¼
cup
fresh parsley
chopped
350
grams
empanada dough
store-bought
Egg wash
Metric
-
US Customary
Instructions
Sauté onions in olive oil over medium heat. Season it with salt.
Add the green and red peppers and cook until they are soft.
Add all the spices and cook for a minute until they are fragrant.
Stir in the broth and cook for 2 minutes.
Add now the beef and cook until they are brown and cooked through. Season with salt and black pepper. Let it cool.
Now, add spring onions and olives to the beef, Mix until well combined. Refrigerate the beef mixture for 30 minutes.
Preheat the oven to 350°F.
Prepare the empanada dough by laying it flat on the kitchen top or baking mat. Use a cookie cutter or the mouth of the glass in cutting the dough.
Place the beef filling in the center of each round dough. Top it with boiled egg and then fold the dough into half.
Brush the edges of the dough using egg white and use fork to crimp all the edges and seal it.
Place on the baking sheet lined with parchment paper. Once you finished all the dough and filling. Brush the top of empanada with egg yolk.
Bake for 20-40 minutes until the empanada is golden brown.
Notes
Serving portion is 2 empanadas.
Nutrition
Calories:
560
kcal
|
Carbohydrates:
55
g
|
Protein:
23
g
|
Fat:
29
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
617
mg
|
Potassium:
465
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1399
IU
|
Vitamin C:
52
mg
|
Calcium:
66
mg
|
Iron:
6
mg