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Submitted by Meta team

Empanadas Salteñas

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Empanadas Salteñas picture
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Preparation

30min

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Cooking

70min

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Total

100min

Allergens:

wheat

peanut

dairy

egg

Ingredients

servings iconAmount:
g / empanadas
Water image
Water

Beverages

29.6g/1fl oz
Salt image
Salt

Spices and Herbs

6g/1tsp
White wheat flour image
White wheat flour

Cereal Grains and Pasta

125g/1cup
Regular margarine image
Regular margarine

Fats and Oils

14g/1tbsp
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Potato image
Potato

Vegetables and Vegetable Products

75g/0.5cup, diced
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Onions image
Onions

Vegetables and Vegetable Products

160g/1cup, chopped
Onions image
Onions

Vegetables and Vegetable Products

6g/1tbsp
Red bell pepper image
Red bell pepper

Vegetables and Vegetable Products

10g/1ring (3" dia., 1/4" thick)
Hamburger image
Hamburger

Beef Products

113g/4oz
Cayenne pepper image
Cayenne pepper

Spices and Herbs

1.8g/1tsp
Cumin image
Cumin

Spices and Herbs

2.1g/1tsp, whole
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
Egg, hard-boiled image
Egg, hard-boiled

Dairy and Egg Products

136g/1cup, chopped

Direction

1

Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

2

Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

3

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.

4

Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

5

Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.

6

Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.

7

Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.

8

Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.

9

Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Nutritional Facts
Amount:
142.75583333333333g

/

49%17%34%

289

Kcal
Carbs24.9g
Protein8.5g
Fat17.2g

For a serving size of 1 empanadas

Calories
289.3kcal
% Daily Value*
Carbs
24.9g
Protein
8.5g
Fat
17.2g
vitaminC
21.4mg
saturatedFat
6.6g
fiber
2g
iron
2.1mg
sodium
388.8mg
vitaminA
580.1µg
cholesterol
76.4mg
sugar
1.8g
calcium
30mg
potassium
304.2mg
vitaminB6
0.3mg
transFat
0.9g
vitaminD
0.8µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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