1 Heat oil over medium heat and add onion, bell pepper, red pepper flakes, paprika, white pepper, and cumin, cook 6 to 7 minutes or until onions are soft.
2 Add beef and cook, stirring, until meat is brown and cooked.
3 Correct seasoning; set aside to cool.
4 To cooled meat mixture, add cooked potatoes, raisins, olives, green onions, and egg; combine well.
5 Correct seasoning.
6 Preheat oven to 400°F (204°C).
7 To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the “rope”
around edge, pinch ½ inch of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another ½ inch of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight.
8 Bake until golden brown, 15 to 20 minutes.
9 Serve warm with chimichurri sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8372g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5663 (50%)|
|Amt Per Serving||% DV|
|Total Fat 629.2g||839 %|
|Saturated Fat 373.8g||1869 %|
|Monounsaturated Fat 200.4g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 2550.6mg||785 %|
|Sodium 8918.1mg||308 %|
|Potassium 25344.9mg||667 %|
|Total Carbohydrate 864.8g||254 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 859g|
|Protein 559.8g||800 %|
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: 11225
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