Argentine Meat Empanadas

Argentine Meat Empanadas

70

"My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces."
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Ingredients

servings 498 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
  3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Reviews

70
  1. 98 Ratings

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Most helpful positive review

My mom is from Peru and she makes empandas from a very similar recipe. This recipe gets two thumbs up for its authenticity! The only difference between my mom's empanadas and this recipe is th...

Most helpful critical review

Close but not quite. I've made these several times and was shown how by my friend from Buenos Aires. We use almost the same ingredients except... No shortening, 1- white onion, No paprika- Hunga...

My mom is from Peru and she makes empandas from a very similar recipe. This recipe gets two thumbs up for its authenticity! The only difference between my mom's empanadas and this recipe is th...

Go to the frozen foods and get the Goya or Saltano brand of empanada dough. You won't get an authentic empanada with puff pastry. You can fills these with veggies, chicken, ham and cheese (sprin...

I only made the filling from this recipe (made my own empanada dough from scratch)and it was great! Very authentic tasting! I am only giving it 4 stars instead of 5, because traditional Argent...

This was a really delicious. I made a few changes though. I added diced, precooked pototoes and a lil bit of frozen peas and it was delicious. I served it to a few friends and they all loved it ...

just wanted to note -a below user said it didnt work with filo, thats because the recipe calls for puff pastry. They are 2 different things!

Thank you! I am originally from Paraguay, love empanadas! Reminds me of home. The only thing we did differently was add green olives, it adds a unique flavor.

Absolutely delicious!!!! What an awesome recipe... I lived in Chile for awhile, and empanadas were a mainstay.. but I love this variation with the phyllo dough!!! Would love to know if there ar...

Great recipe. I changed it up a little. I used a leftover spoon roast I had from the night before and minced it a food processor. I also made pizza dough to use as the dough. I also tried it wit...

As a born-and-raised Argetine, these are really, really close to the real thing. I always leave the eggs out I just sautee everything together, but I wanted to say go to your local latin/spanish...