Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Empanadas
Crescent-shaped pastries with a savory filling (ground meat or cheese), baked — the classic from Spain and Latin America. Perfect as finger food and to take along.
🥜 Allergies considered in this recipe:
🌾 Gluten🥛 Cow's milk🥚 Egg
Source / link: Spanisch-lateinamerikanische Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 400 g | Flour |
| 100 g | Butter (cold, diced) |
| 1 Stück | Egg (for the dough) |
| ca. 100 ml | Water (cold) |
| 300 g | Ground meat (beef or mixed) |
| 1 Stück | Onion |
| 1 Stück | Bell pepper (red) |
| 2 Zehen | Garlic |
| je 1 TL | Paprika powder, cumin |
| 1 Stück | Egg yolk (for brushing) |
Preparation
- 1 Knead the flour, butter, egg, water and a pinch of salt into a smooth dough and chill for 30 minutes.
- 2 Finely dice the onion, bell pepper and garlic and sauté in a little oil.
- 3 Add the ground meat and fry until crumbly, season with paprika powder, cumin, salt and pepper; let cool.
- 4 Roll out the dough thinly, cut out circles (about 12 cm), place 1 tbsp of filling on one half of each, moisten the edge, fold over and press firmly with a fork.
- 5 Brush the empanadas with egg yolk and bake at 200 °C top/bottom heat for 20–25 minutes until golden brown.
Notes & tips
Note: Contains gluten, cow's milk and egg. Let the filling cool after cooking, otherwise the dough will become soggy. Empanadas freeze well and can be briefly reheated in the oven after thawing.
Nutrition
estimated per serving- Calories
- 534 kcal
- Protein
- 22 g
- Fat
- 26 g
- Carbs
- 53 g
– = ingredient not in nutrition database (estimate incomplete)