Empanadas bolivianas fritas y de pollo y árabes a la parrilla

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey is leaner, while TVP is economical and plant-based.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile, while canned olives are budget-friendly.

Mix flour, salt, and butter in a bowl until crumbly.

Gradually add water and knead until a smooth dough forms.

Cover the dough and let it rest for 30 minutes.

Heat oil in a skillet over medium heat and sauté onions until translucent.

Add garlic and bell pepper, cooking until softened.

Stir in ground beef, cumin, and oregano; cook until browned.

Remove from heat and mix in chopped hard-boiled eggs, olives, and parsley.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut into circles using a cutter or glass.

Place a spoonful of filling in the center of each circle.

Fold the dough over and crimp the edges to seal.

Heat oil in a deep pan and fry empanadas until golden brown, about 3-4 minutes per side.

Alternatively, bake empanadas in a preheated oven at 375°F until golden, about 20-25 minutes.

Cooking Techniques

Spice Level:

Allergens