Spicy Beef Empanadas | Felicitas Pizarro

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are usually cheaper.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is more convenient.

Mix 1 cup flour, melted lard, water, and salt in a bowl using fingers until well blended.

Knead the dough for 5-10 minutes until smooth, then let it rest for 30 minutes covered with a towel.

Roll out the dough very thin and cut into round disks using a cookie cutter or bowl.

For the filling, heat lard in a skillet and add chopped garlic, onions, red bell pepper, and spring onions; mix well.

Add cubed beef to the skillet and cook until browned.

Pour in broth and tomato sauce to make the filling juicy; season with black pepper, cumin, salt, paprika, and red ground pepper.

Cool the filling for a couple of hours to allow the juices to solidify.

Add boiled potato and boiled egg to the filling mixture and mix well.

Take a round disk of dough, place 1 tablespoon of filling in the center, and wet one edge with water.

Fold the dough over the filling and seal it by pressing hard; create a rope effect by folding the edges.

Heat oil in a deep pot until boiling; carefully fry the empanadas until golden brown.

Serve with a dressing made from olive oil, spring onions, chillies, paprika, ground red pepper, and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens