How to Make Empanadas (Argentinian Empanadas) - La Cooquette Food

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

green olives

🥗Healthier: capers

💰Cheaper: pickles

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

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can add protein and texture for a vegan option.

Mix flour and salt in a large bowl.

Cut in butter until mixture resembles coarse crumbs.

Beat egg and add to flour mixture along with water; mix until a dough forms.

Knead dough on a floured surface until smooth; wrap in plastic and chill for 30 minutes.

Cook ground beef in a skillet over medium heat until browned; drain excess fat.

Add onion and garlic to the skillet; sauté until softened, about 5 minutes.

Stir in green olives, hard-boiled eggs, cumin, paprika, black pepper, and parsley; mix well and cool.

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

Cut circles from the dough using a glass or cutter.

Place a spoonful of filling on one half of each circle; fold over and seal edges with a fork.

Heat oil in a deep skillet over medium heat; fry empanadas until golden brown, about 3-4 minutes per side.

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

Serve hot with chimichurri or salsa.

Cooking Techniques

Spice Level: