Treat the whole family with these delicious Argentinian empanadas, which are easy to make and full of flavor thanks to Capullo® oil, which, besides being healthy, will give a tasty and different touch to your chimichurri.
In a skillet, add Capullo® 100% pure canola oil and heat over medium heat. Add the onion and garlic and cook for 2 minutes. When slightly browned, add the bell pepper and cook for 2 more minutes. Add the ground beef and season with salt, pepper, oregano, cumin, and peperoncino. Cook over medium heat for 10 minutes. Set aside and let cool for 20 minutes.
On a board, place an empanada disc. Add two tablespoons of the meat filling, some cubes of egg, and a tablespoon of olives. Using a brush, glaze the edge of the disc with egg and seal the empanada tightly by twisting it. Make sure the filling doesn’t spill out and that it is well sealed. Place on a baking tray and brush with egg. Bake at 180 °C for 25 minutes.
In a processor, add parsley, garlic, oregano, chili flakes, salt, pepper, and cumin and grind for 5 minutes. When very well ground, gradually add the apple cider vinegar and Capullo® 100% pure canola oil. Grind for 2 minutes and set aside.
Serve the Argentinian empanadas on a board and accompany with chimichurri.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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