How To Make Empanadas Tucumanas With Nihill

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor, while pickles are often more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can add protein while being a vegetarian option.

Add salt to the flour and mix together.

Add vegetable shortening to the flour and cut in using a pastry blender until consistent with no big clumps.

Slowly add water while mixing until a dough forms; knead for about 5 to 10 minutes.

Roll the dough into a ball, cover with Saran Wrap, and refrigerate for a few hours.

Sauté onions and garlic in vegetable oil for about 5 minutes until translucent.

Add ground beef, cumin, chili powder, and salt; cook until the meat is browned.

Add water and bring to a simmer for about 5 to 10 minutes until the water cooks off; mix in green onions.

Transfer the filling to a bowl and chill in the refrigerator for 2 to 12 hours.

Roll out the chilled dough with a floured rolling pin to a paper-thin consistency.

Cut the dough into approximately 4-inch circles.

Take a scoop of the meat mixture and place it on one half of the dough circle; wet the edges to help seal.

Fold the dough over the filling and crimp the edges to seal.

Bake the empanadas in the oven for 20 minutes until golden brown.

Let the empanadas cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens