Argentinian Empanadas

Empanadas-argentinas-1

Share this delicious and nutritious appetizer with your family, accompanying it with a side dish such as one of our salads to complement.

Ingredients

For the dough:

  • 3/4 kilo (1.5 lbs) of white flour.
  • 1/4 cup of Nutrioli® oil.
  • Cold water.
  • Salt to taste.

For the filling:

  • 1/2 kilo (1 lb) of ground beef.
  • 1/2 bunch of scallions with green stalks, chopped finely.
  • 4 tablespoons of Nutrioli® oil.
  • 100 g (3.5 oz) of pitted olives.
  • 100 g (3.5 oz) of raisins.
  • 4 boiled eggs, chopped.
  • 1/2 liter (1 pint) of beef broth.
  • Chili pepper.
  • Paprika.
  • Cumin.
  • Bell pepper.
  • Salt and pepper to taste.
  • 2 cups of Nutrioli® oil for frying.
    Valor nutritivo por porción

  • 808 kcal
  • 40g Fats
  • 27g Proteins
  • 83g Carbohydrates

Directions

For the dough:

  1. On a table, mix the flour with salt and add the Nutrioli® oil. Knead well, using a spatula if necessary.
  2. Add the cold water little by little and mix until the dough doesn’t stick to your hands.
  3. Let sit for 20 minutes.
  4. Stretch the dough out to approximately 60 cm (24 inches) and add two tablespoons of Nutrioli® to half of it. Fold the dough over the spot with the oil on it and let sit before using; stretch out and cut medium-sized circles.

For the filling:

  1. Fry the scallions in half of the Nutrioli® oil until browned; add the rest of the Nutrioli® oil and the beef. Once cooked halfway through, add the raisins, broth, cumin, chili pepper, paprika, bell pepper, salt, and pepper, continuing to cook until the beef is done.
  2. Let cool and add the olives and eggs.

For the empanada:

  1. Fill the center of each of the circles with this mix, form the empanadas, and pinch the edges with a fork. Fry in very hot Nutrioli® oil.
  2. Remove excess oil using paper towels and serve hot.

 

TIP

It’s important that you fry the empanadas in plenty of oil and that the oil is very hot, so that the food absorbs less fat.

 

 



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