Easy Empanadas Recipe from Uruguay

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

Render tallow from beef fat in a pan.

Add half a diced onion and sauté until translucent.

Dice 500 grams of Chuck steak and add to the pan for searing.

Dice a green bell pepper and add to the pan.

Boil 2 eggs, then cool in an ice bath and peel.

Dice the boiled eggs and add to the pan.

Season with salt, black pepper, Kashmir chili powder, and paprika.

Mince Spanish olives and add to the mixture along with oregano and fresh parsley.

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate to cool.

In a bowl, mix 500 grams of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of baking soda.

Add 25 grams of tallow and mix.

Gradually add water until a dough forms, then knead into a ball and let rest for 30 minutes.

Roll out the dough to about 4 millimeters thick.

Cut 10-15 centimeter rounds from the dough.

Fill each round with 1-2 spoonfuls of filling, wet the edges with water, and seal.

Cut vents in the sealed empanadas.

Bake in a preheated 180 degree Celsius oven for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens