Empanadas (Little Meat Pies)


  • 1 pound ground beef
  • ½ cup onions, chopped
  • 8 green olives, chopped
  • 1 teaspoon salt
  • ¼ teaspoon oregano
  • 2½ cups flour
  • 1 egg yolk
  • ½ cup water
  • ¼ cup butter
  • 1 teaspoon vinegar
  • ½ teaspoon salt


  1. Brown the ground beef and onions in a frying pan until meat has lost all its pink color.
  2. Stir in the remaining ingredients.
  3. Drain the mixture well, and allow it to cool.
  1. Preheat oven to 400°F.
  2. In a bowl, mix the flour, butter, egg, yolk, and vinegar together by hand.
  3. Stir the salt into the water and sprinkle water, a little at a time, over the flour mixture.
  4. Knead the dough until it is smooth. (To knead, flatten the dough on a surface that has been dusted with a little flour. Fold the dough in half and flatten again. Turn. Repeat the process for about 15 minutes.)
  5. For each empanada , roll ¼ cup of dough into a 9-inch circle.
  6. Put ½ cup filling on the circle, and fold it in half.
  7. Press the edges of the dough together, and poke a small hole in the top using a toothpick. Place on a cookie sheet.
  8. Repeat process until all the dough and filling are used up.
  9. Bake 10–15 minutes.
  10. Serve hot with chimichurri .


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