Empanadas Riojanas

Name: Empanadas Riojanas
Total time: 18000 s
Yield: 4 dozens
Cuisine: American
Ingredients: 1/2 kg ground beef; 1/2 kg onions; 100 grams green olives; 5 hard-boiled eggs; 1 splash tomato puree; 2 large potatoes; 1 pinch Salt; Sweet paprika; Cumin

Caesar Goz @cesargoz

This is my mother's recipe, which she inherited from my grandmother which she from her mother, and so on. I may be biased, but these are the very best beef empanadas I've ever had.

Caesar Goz @cesargoz

This is my mother's recipe, which she inherited from my grandmother which she from her mother, and so on. I may be biased, but these are the very best beef empanadas I've ever had.

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Ingredients

1.5 hours

4 dozens

1/2 kgground beef
1/2 kgonions
100 gramsgreen olives
5hard-boiled eggs
1 splashtomato puree
2large potatoes
1 pinchSalt
Sweet paprika
Cumin

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Steps

1.5 hours

1

Prepare the onions: Finely chop the onions and cook until they are transparent.
2

Cook the meat: Combine the onions with the ground beef seasoned with salt. Cook until the meat is no longer raw.
3

Boil eggs and potatoes: Separately, boil the eggs and the potatoes cut into small pieces.
4

Mix ingredients: Once cooked, add the eggs, potatoes, and finely chopped olives to the meat and onion mixture.
5

Season: Check if the seasoning is right. Add a bit of cumin, sweet paprika, and the tomato puree until the filling is juicy, but not too much.
6

Fill and cook: With this mixture, you can make 3 to 4 dozen empanadas, depending on the size of the dough. They are tastier when fried.
7

Bon Appetit! 🍽️