The best Empanada recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers lower fat content while ground pork is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are lower in sodium, and capers can add a similar briny flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a healthier, dairy-free alternative, while processed cheese is often cheaper.

Chop onions into small cubes and add them to a large pot.

Chop a lean cut of beef into small pieces and add to the pot.

For six or seven empanadas, use at least half a pound of meat and a pound of cubed onions.

Add salt, ground cumin, oregano, and a good amount of olive oil to the pot.

Incorporate all ingredients and stir regularly until the onions are completely soft, about 45 minutes; add water if the mixture dries out.

In a bowl, add 500 grams of all-purpose flour and salt.

Add 1 whole egg and a splash of white wine to the flour.

Mix the ingredients and add melted lard or butter, incorporating with a wooden spoon.

Gradually add hot water in small batches until the dough reaches the desired consistency.

Knead the dough until it is smooth; it may stick to your hands at first.

Stretch the dough with a rolling pin and cut discs of 8 to 10 inches.

Stack the discs in the refrigerator separated by parchment paper.

The next day, assemble the empanadas with one or two generous tablespoons of filling, a black olive, and a quarter of a hardboiled egg.

Brush a little egg wash on the upper arc of the dough and carefully join it together.

Fold the sides of the dough towards the center and then fold the top down to close it tightly.

Brush the top of the empanada with egg wash and prick it with a fork or skewer to release steam.

Place the empanadas in the oven in Baker mode for 10 to 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens