Ingredients Jump to Instructions ↓

  1. 4 cups flour

  2. 2 tablespoons olive oil

  3. 3 tablespoons shortening

  4. 1 cup warm water

  5. 1/2 tablespoon salt

  6. 2 onions , finely chopped

  7. 1 green bell pepper , diced

  8. 1 lb beef tenderloin

  9. 1/3 cup seedless raisin

  10. 1/4 cup green olives , finely chopped

  11. 1 bunch green onion , minced

  12. 1 hard-boiled egg , minced paprika salt crushed red pepper flakes

  13. 1 tomato

  14. 1 green bell pepper

  15. 2 medium onions

  16. 2 garlic cloves

  17. 1/2 cup extra virgin olive oil

  18. 1/2 cup vinegar

  19. 2 tablespoons parsley salt pepper

Instructions Jump to Ingredients ↑

  1. Mince the beef.

  2. In a medium-size frying pan, heat olive oil.

  3. Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.

  4. Add the meat.

  5. Season to taste with salt, red pepper, and paprika.

  6. Saute, stirring occasionally, until the beef is browned on all sides.

  7. Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.

  8. While the beef filling cools, pour the flour on a smooth surface, forming a mound.

  9. Using the back of a spoon, make a depression in the center.

  10. Add shortening in the depression. Mix and knead the ingredients until fully mixed.

  11. Dissolve the1/2 Tablespoon salt in warm water.

  12. Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.

  13. Make balls of dough about the size of a golf ball.

  14. On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.

  15. Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.

  16. Preheat oven to 450 degrees.

  17. Spray baking sheet with non-stick spray.

  18. Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.

  19. Serve with chimichurri sauce (see below).


  21. Roughly chop the tomato, bell pepper, and onions.

  22. Place the vegetable in a blender.

  23. Add the garlic cloves, olive oil, vinegar, and parsley.

  24. Season to taste with salt and pepper.

  25. Blend until all ingredients are well mixed.

  26. Transfer to a non-metal container. Cover and refrigerate. ?


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