Try this delicious recipe for Argentine empanadas full of flavor thanks to the ground beef, eggs, and Goya® stuffed olives inside; don't forget to enjoy them with a rich chimichurri.
1/2 cups red bell pepper, finely chopped, for the filling
1 1/2 cups ground meat, beef, for the filling
salt, for the filling
pepper, for the filling
2 tablespoons oregano, for the filling
2 tablespoons cumin, for the filling
2 tablespoons peperoncino, for the filling
1 cup egg, cooked and cut into small cubes, for the filling
1/4 cups Goya® pepper stuffed olives, sliced, for the filling
1/4 cups chives, finely chopped
butter, melted, for brushing
Preparation
50 mins
30 mins
Low
In a bowl, place the flour with salt, butter, and vinegar. Gradually pour in the water and mix until everything is incorporated, form a ball with the dough, cover with a cloth, and let rest for 15 minutes.
Open the Goya® olive salad jar, drain the amount to be used with a strainer, and set aside.
In a skillet with vegetable oil, fry the onion, bell pepper, ground beef, and season with salt and pepper. Cook for 5 minutes and add the oregano, cumin, chili pepper, boiled egg, the previously drained Goya® olive salad, and the green onions; cook a few more minutes, let cool, and set aside.
Roll out the dough with a rolling pin until it is half a centimeter thick. Cut the dough into circles about 5 cm wide and set aside.
Fill each circle with two tablespoons of the filling and close them by folding them inward. Place on a baking sheet lined with parchment paper and brush with melted butter. Bake for 30 minutes at 180 °C.
Serve your empanadas on a board and enjoy with chimichurri.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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