Beef empanadas recipe!

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers cost savings.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, while store-bought saves time.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor, while pickles are often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can mimic the texture and add protein.

Begin by making the empanada mince mix.

Chop 3 onions and 2 medium-sized carrots.

Cut 100 grams of green olives into four pieces.

Hard boil 2 eggs and cut them into pieces.

Heat 2 tablespoons of olive oil in a skillet until hot.

Add the chopped onions and carrots to the skillet and mix.

Cook until the onions are softened and the carrots are cooking.

Add 500 grams of minced beef to the skillet and mix.

Brown the minced beef while cooking.

After the beef has browned, add 2 teaspoons of paprika and a third teaspoon, stirring well.

Add 3 teaspoons of cumin and 2 teaspoons of chili powder, adjusting to taste.

Season with salt and pepper, and let it cook for a few minutes until the carrots soften further, about 20 minutes.

Once the mixture has cooled, add the green olives and the chopped hard-boiled eggs, mixing well.

To make the dough, combine 24 tablespoons of sunflower oil and 21 tablespoons of water in a bowl.

Mix the oil and water, then add a bit of salt and pepper.

Whisk in 2 large eggs until combined.

Start adding flour until all the liquid is absorbed, mixing continuously.

Continue adding flour until the mixture becomes a dough, using your hands as needed.

Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

Preheat the oven to 200 degrees Celsius.

After 30 minutes, remove the dough from the fridge and add a bit of flour to reduce oiliness.

Roll out the dough until thin and cut into circles using a 13 cm diameter bowl.

Place the dough in your hand to form a little cup and add a generous amount of filling, ensuring to include both eggs and olives.

Dip your fingers in a bowl of water and moisten the edges of the dough circle to seal the empanada.

Seal the empanada and crimp the edges by pinching and folding.

Place the sealed empanadas on parchment paper.

Egg wash the empanadas before baking.

Bake in the oven for at least 30 minutes at 200 degrees Celsius, or until the dough is no longer see-through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens