Recipe courtesy of Irene Dalichau
Empanadas
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- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 651
- Total Fat
- 44 g
- Saturated Fat
- 11 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 43 mg
- Sodium
- 430 mg
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 651
- Total Fat
- 44 g
- Saturated Fat
- 11 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 43 mg
- Sodium
- 430 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- In a saucepan, saute onions, green pepper, ground meat, cumin, paprika, salt, and pepper in olive oil until lightly browned. Add water and simmer covered for until meat is cooked through. Remove from heat and let cool, then fold in the chopped boiled egg and olives.
- Defrost puff pastry at room temperature and roll out on a floured work surface. Cut pastry with either a fluted dough press or cookie cutter to make 3 1/2-inch circles.
- While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle. Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal. Repeat with remaining ingredients.
- Place the empanadas on a well-buttered baking sheet and brush the tops with egg white. Bake for about 20 minutes or until pastry is well puffed and golden. Remove from the oven, let cool then serve.
