3 Iconic Empanadas in Quito | Ecuadorian Food

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is usually more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy, while processed cheese is often less expensive.

Mix flour and salt in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Gradually add water and mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Cover the dough and let it rest for 30 minutes.

Cook ground beef in a skillet over medium heat until browned, about 5-7 minutes.

Add onion, garlic, and bell pepper to the beef; cook until softened, about 3-4 minutes.

Stir in cumin, oregano, and season with salt; remove from heat.

Chop hard-boiled eggs and black olives; mix into the beef mixture.

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

Cut dough into circles using a cutter or glass.

Place a spoonful of filling on one half of each circle; top with cheese if desired.

Fold the dough over and press edges to seal; crimp with a fork.

Heat oil in a deep skillet over medium-high heat until shimmering.

Fry empanadas in batches until golden brown, about 3-4 minutes per side.

Drain on paper towels and serve warm.

Cooking Techniques

Spice Level:

Allergens