Meat empanadas

Difficulty:  Easy

Makes:  enough for 25 empanadas

Fresh from the garden: onions, spring onions, capsicums

Recipe source: Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher


  • metric measuring cups and
  • scales
  • large chopping board
  • medium bowl
  • Saucepan
  • Wooden spoon
  • fork
  • baking tray
  • baking paper

  • 1 onion, chopped
  • 1 red capsicum, chopped
  • sunflower oil
  • salt, black pepper
  • 250 g(1 lb 2 oz) minced beef
  • ¼ tsp of chilli flakes
  • 2 tsp ground cumin
  • 1½ tsp paprika
  • 1½ tsp ground cinnamon
  • 3 spring onions, green part only, chopped
  • empanada dough
What to do

  • Set out your equipment and ingredients.
  • Sauté the onion and capsicum in a saucepan with a little oil over low heat for 10 minutes. Season with salt and pepper. Remove the vegetables from the saucepan and set aside.
  • To the same saucepan, add a little more oil and sauté the meat over high heat. Once the meat has browned, reduce heat to low and add the onion and capsicum. Continue cooking for about 15 minutes, stirring from time to time. Stir in the aji molido, if using, cumin, paprika and cinnamon and mix well.
  • Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.
  • Stir the spring onion into the mixture before assembling the empanadas.
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