How to Make: Argentina Empanadas (A Trip to Argentina)

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers cost savings.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, while store-bought saves time.

olives

🥗Healthier: capers

💰Cheaper: pickles

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

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can mimic the texture and add protein.

Add 4 cups of all-purpose flour and 1 teaspoon of salt to a bowl and mix thoroughly.

Make a well in the center of the flour mixture and add 4 egg yolks, 1.5 cups of melted butter, and 1 cup of water.

Mix everything together and knead the dough until smooth.

Place the dough into a bowl, wrap it with plastic, and refrigerate for about 30 minutes.

After 30 minutes, take the dough out and quarter it, then cut each quarter into halves.

Roll out each piece of dough using a rolling pin, tortilla press, cup, or lid until the desired thickness and shape is achieved.

In a pan, cook ground beef with cilantro, garlic, bell peppers, oregano, smoked paprika, and ground cumin until cooked thoroughly and flavored to taste; set aside.

Add filling to the rolled-out dough, fold over, and seal using the folding method or the classic fork method.

Brush the empanadas with melted butter and bake in the oven at 400°F for 15 minutes until golden and crispy; check and add more time if necessary to avoid burning.

Serve with Sriracha mayo and chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens