Try this delicious recipe for Argentine empanadas full of flavor thanks to the ground meat, the egg and the Goya® pepper stuffed olives that they carry inside, do not forget to enjoy them with a delicious 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, for the filling
1/4 cups chives, finely chopped
butter, melted, for varnishing
Preparation
50 mins
30 mins
Low
In a bowl, place the flour with the salt, butter and vinegar. Pour the water little by little and mix until everything is incorporated, form a ball with the dough, cover with a sky blanket and let it rest for 15 minutes.
Open the jar of Goya® Pepper Stuffed Olives, drain the amount to be used with a strainer and reserve.
In a frying pan with vegetable oil, fry the onion, bell pepper, and beef and season with salt and pepper. Cook for 5 minutes and add the oregano, cumin, peperocino, boiled egg, previously drained Goya® olive salad and chives, cook a few more minutes, let cool and reserve.
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 reserve.
Fill each circle with two tablespoons of the filling and close them by folding them inwards. Place on a tray with waxed paper and glaze with the melted butter. Bake for 30 minutes at 180 ° C.
Serve your empanas on a board and enjoy with a chimichurri.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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