Recipe: Yummy Argentinian Carne Empanadas

Argentinian Carne Empanadas. Argentinian Carne Empanadas This is the recipe to make carne empanadas, as described by an Argentinian mamá. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. We love empanadas in our home, and these Argentinian empanadas are no exception.

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. You can cook Argentinian Carne Empanadas using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Argentinian Carne Empanadas

1. Prepare 1 tablespoon of coconut oil.
2. Prepare 1 lb of ground beef.
3. Prepare 1/2 of onion (chopped).
4. It's 1 of of each red, green, and yellow bell peppers (chopped).
5. Prepare 1 cube of boulion.
6. You need 2 tablespoons of paprika.
7. Prepare 2 tablespoons of cumin.
8. You need 1 handful of green onion (chopped).
9. You need 1 tablespoon of parsley.
10. Prepare 16 of green olives (chopped or not).
11. It's 10 of hard boiled eggs (chopped).
12. It's 30 of empanada dough circles.

Transfer to a medium bowl with a slotted spoon. Alternatively, you can freeze the empanadas. To freeze, lay unbaked empanadas side by side on a parchment-lined baking sheet. Make sure they don't touch, or the empanadas will freeze together.

Argentinian Carne Empanadas 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..

Argentine empanadas (or empanadillas) come in a wide variety of flavors. Fun fact: the fillings are distinguishable by different shapes and ways of folding the dough—many places provide a diagram to help you tell them apart! The hazy origins of my beef empanadas recipe. Pour yourself a glass of Malbec and enjoy. Delivery empanadas: Patterns are added to the fold to differentiate the flavours; photo by Louise Carr de Olmedo.

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