There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA contributor Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 42 | ||
Calories from Fat: 27 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.9mg | 3 % | |
Sodium 74.6mg | 3 % | |
Potassium 75.9mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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