This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

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Recipe Summary

prep:
45 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs 25 mins
Servings:
12
Yield:
36 empanadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Filling:

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.

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  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.

  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.

  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.

  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.

  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts

535 calories; protein 22.6g; carbohydrates 65.6g; fat 21.7g; cholesterol 49mg; sodium 1472.2mg. Full Nutrition
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