Name: Empanadas
Yield: 8
Ingredients: 500 g Wheat flour; 200 g Butter; 4 Egg; 2 Onion; Pepper; Salt; 1 teaspoon Paprika; 120 ml Water; 500 g Ground Beef; 1 teaspoon Cumin; 100 g Green Olives

Empanadas

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein14 %22 g
Carbs34 %52 g
Fat52 %35 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	612 kcal	254 kcal
Protein	22 g	9.1 g
Carbs	52 g	21.6 g
Fat	35 g	14.5 g

One serving is about 241 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Argentinian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Argentina

Ingredients

500 g Wheat flour
200 g Butter
4 Egg (Chopped)
2 Onion (chopped)
Pepper (To taste)
Salt (To taste)
1 teaspoon Paprika
120 ml Water
500 g Ground Beef
1 teaspoon Cumin
100 g Green Olives

Instructions

Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.
Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.
Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
Pro Tips:
For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.
Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.