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    You are in: Home / Recipes / Argentinean Empanadas Recipe
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    Argentinean Empanadas

    Argentinean Empanadas. Photo by threeovens

    1/2 Photos of Argentinean Empanadas

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    LifeIsGood's Note:

    This empanada recipes offers a good combination of flavors and textures. The secret is the cheese in the middel of each empanada. When the empanadas are cooking, the cheese melts and adds a nice creaminess. Empanada dough disks can be found in the frozen section of some grocery stores or in Latin markets. I'm posting a baking method, but will also make a note at the end with directions for frying. Recipe courtesy of Eva Longoria. ***NOTE: The website would not let me put in the empanada discs in the ingredient list, since it did not recognize that item. You will need 25-30 store-bought empanada discs, defrosted***

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    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook about 6 minutes, until translucent. Crumble in the beef and add the paprika, cumin, salt and pepper. Cook until the beef is browned about 10 minutes, stirring frequently.
    2. 2
      Drain off the excess grease. Stir in the vinegar. Transfer to a bowl and refrigerate for about 1 hour, until chilled. Stir in the olives and hard boiled egg whites.
    3. 3
      If baking the empanadas, preheat the oven to 425 degrees F. and coat 2 baking sheets with vegetable oil.
    4. 4
      When working with the empanada disks, always keep all but the disk you're working with covered with a damp towel (not too wet). If the disks are very firm, place them 1 at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are - to make them a little more pliable.
    5. 5
      To fill: lay an empanada disk on the work surface. Place about 1 1/2 Tablespoons of the meat mixture in the center of the dough disk. Tuck a cube of cheese into the center of the filling. Use your finger to wet the edges of the disk with water and fold over to seal. Gently press the tines of a fork along the edge to crimp. Lay the empanada on a baking sheet and cover with a damp towel. Repeat with the remaining filling and dough disks.
    6. 6
      Brush the tops of the empanadas with vegetable oil and bake until golden brown, about 15 to 18 minutes. Serve hot!
    7. 7
      If frying the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360 degrees F, over medium heat. Preheat the oven to 200 degrees F. Line 2 baking sheets with paper towels. Fry the empanadas in the oil until golden brown and crisp - about 4 to 6 minutes, turning once. Remove with tongs, letting the excess oil drip off back into the pan. Transfer to a paper towel lined baking sheet and kepp warm in the oven while you fry the remaining empanadas. Serve hot.

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    Ratings & Reviews:

    • on December 23, 2013

      55

      10 stars. I had a share of empanadas in my life. Trust me, this ones are fantastic.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2014

      55

      These empanada are great! The filling is full of nice flavor and texture, just as promised.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2014

      55

      Delicious empanadas - we had them for lunch today and they were devoured very quickly. I made my own empanada dough -- couldn't find the goya empanada discs. I had leftover empanada filling and I am freezing it for another time. Enjoyed them very much! Made for Culinary Quest - South American, 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Argentinean Empanadas

    Serving Size: 1 (1257 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.5
     
    Calories from Fat 41
    57%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.3 g
    6%
    Cholesterol 17.6 mg
    5%
    Sodium 158.7 mg
    6%
    Total Carbohydrate 1.5 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 6.2 g
    12%

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