Argentinian Carne Empanadas
This is the recipe to make carne empanadas, as described by an Argentinian mamá.
Argentinian Carne Empanadas
This is the recipe to make carne empanadas, as described by an Argentinian mamá.
Cooking Instructions
- 1
Chop veggies as noted above.
- 2
In a large pot, add coconut oil, then onion, bell peppers, and boulion. Sauté lightly.
- 3
Add ground beef.
- 4
Add paprika “until meat appears red.” Then add cumin “until meat no longer appears red.” Cook for a few minutes, stirring the meat.
- 5
Add parsley and then green onion. Salt or cumin as needed for flavor. Cool down meat in refrigerator.
- 6
Add about 1 tablespoon of meat mixture, 1 olive, and 1/4-1/3 hard boiled eggs on the top of each empanada dough. If this is your first time making empanadas, do not add as much filling as shown in the picture.
- 7
Dip your finger in some water and wet the rim of the empanada dough to help with closure. Fold empanada in half and pinch together so there are no holes.
- 8
Fold over/twist the edges of the dough as shown.
- 9
Finish rolling by pinching and folding over the end.
- 10
Bake at 380*F for approximately 20-30 minutes on a tinfoil wrapped cookie sheet. (25 minutes in out oven.) If the empanadas look darker on the bottom than the top, turn on broil. They should be golden when when finished.
- 11
NOTE: You can make chicken empanadas similarly. Cut raw meat into small pieces and add in place of beef in the above recipe.
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