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Goya

Goya

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Recipe of Easy Argentine Empanadas
Goya

Goya

Recipe of Easy Argentine Empanadas
Goya

Goya

Recipe of Easy Argentine Empanadas
Goya

Goya

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Easy Argentine Empanadas

50 mins
30 mins
Low
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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.
Learn more about Goya

Ingredients

6 portions
  • 2 cups wheat flour, for the mass
  • 2 tablespoons salt, for the mass
  • 1/2 cups butter, cut into cubes, for the dough
  • 1/4 cups white vinegar, for the mass
  • 1 cup Water, for the mass
  • 3 tablespoons vegetal oil, for the filling
  • 1 1/2 cups onion, finely chopped, for the filling
  • 1/2 cups red pepper, finely chopped, for the filling
  • 1 1/2 cups ground beef, beef, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • 2 tablespoons oregano, for the filling
  • 2 tablespoons cumin, for the filling
  • 2 tablespoons hot chili pepper, 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
  • enough butter, melted, for varnishing

Preparation

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.

PRESENTATION

Serve on a board and accompany with chimichurri.

TIPS

You can fry the empanadas in oil for 5 minutes on each side or cook them in an air fryer.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
209.5
kcal
10.48%
Carbohydrate, by difference
13.4
g
4.47%
Protein
6.3
g
12.6%
Total lipid (fat)
14.5
g
22.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (7)
Marina
13/05/2021 15:58:53
Son muy extrañas las porciones de esta receta, yo hice el triple de harina (6 tazas) y por esta cantidad solo agregué 1 cda de sal y poco más de 1/2 taza de agua, aún así tuve que ir agregando más harina, lo que si agregue triplicando la cantidad fue el vinagre (3/4 taza), porque no se cual es la función de este en la receta, pero el sabor si era intenso, por lo tanto volvería a hacer la masa porque si me gustó mucho como quedó pero sólo agregaría 1/4 de taza de vinagre y compensar con agua. Me salieron 30 empanadas. Hasta después de escribir mi opinión fue que vi el video y realmente se ven muy buenas pero las cantidades que escriben son incorrectas.
José Joaquin Silva Saavedra
10/05/2021 20:46:55
Resulta muy salada la masa y pegajosa hay que agregar más harina
001851.a122fb1be1314c4aaf5455feb70a4453.2305
08/05/2021 10:23:23
Muy mala receta, las hay mucho mejores
linda monterrubio
21/02/2021 20:57:18
Muy sabrosas
Lorena Leticia Roman Muñoz
04/02/2021 06:44:27
Deliciosas recetas
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