Argentinian EMPANADAS (Riojana style) Subtitulado.

Heat olive oil in a pan.

Add 1.5 kg of chopped onions to the pan and sauté until sweated out (about 30-35 minutes).

In a separate bowl, combine 1 kg of minced meat with the sautéed onions.

Add hot water to the flour (exact amount not specified) to form a dough and let it rest in a plastic bag.

Mix the minced meat and onions, then add spices: 2 heaping spoons of paprika and salt to taste.

Roll out the dough and cut it into circles for the empanadas.

Equipment Needed

Allergens