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The empanadas they are half-moon-shaped bundles of dough usually filled with meat. It is a typical Argentine recipe, a kind of stuffed calzone, so to speak, but without yeast, made with a kind of crazy dough. The filling is based on beef, onion with olive additions, hard-boiled eggs, raisins and spices, but depending on the area of ​​Argentina, you can find different fillings. The recipe of Argentine empanadas that I propose to you is my reworking made according to what I tasted when I was in Buenos Aires, I tasted several just to try to decipher the taste well, then, once at home, after a bit of research, I developed the recipe and I reproduced it.
Empanadas can be cooked both fried and in the oven. Obviously, I made them fried, but under the recipe, in the advice box, you will also find the procedure for cooking in the oven.

First of all, prepare the dough: put the flour, salt, oil and water in a bowl and knead until you get a homogeneous dough.
Cover with cling film and let it rest at room temperature for 30 minutes.

In the meantime, start preparing the filling: chop the onion, then sauté it in a pan with plenty of oil.
Also add the minced meat and cook for a few minutes over low heat, stirring occasionally to obtain even cooking.
Then add the pitted olives into small pieces, chilli, paprika, cumin and tomato paste.
Stir, season with salt and cook for about 20 minutes, always stirring occasionally.

Take the dough again, roll it out on a floured surface until you get a very thin sheet (about 2 mm) and, with a 12 cm pastry cutter, make the circles for your empanadas.

Stuff each circle of pastry with a couple of teaspoons of filling, leaving the edges free, then close the pastry creating a crescent and seal the edges well, then folding them on themselves to close even better and obtain the typical shape.
Proceed like this for all empanadas.

Then heat the seed oil in a large pan with high sides, and cook the empanadas, turning them for an even browning (this will take about 10 minutes).
Then drain them on kitchen paper as they are ready.

The empanadas are ready: serve them immediately so as to eat them still hot.


The empanadas I'm a delicious dish typical of Latin American cuisine, easy to prepare and perfect for a aperitif or one informal dinner. We have prepared them with beef, potatoes, onion and quail eggs and the result, for example dipping in one spicy tomato sauce and to eat With the hands, it's really delicious. Seeing is believing!

  • 400 g of flour
  • 150 ml of water
  • 3 tablespoons of extra virgin olive oil
  • a pinch of salt
  • 3 medium sized potatoes
  • 1 onion
  • 400 g of ground beef
  • 14 pitted olives
  • 14 quail eggs
  • 1 teaspoon of sweet paprika
  • chili pepper to taste
  • corn oil for frying
  • 3 tablespoons of extra virgin olive oil

The empanadas they are a delicious dish, typical of Latin American cuisine. It is about stuffed dumplings of different ingredients depending on the area where ours are prepared recipe predicts how main ingredient there meat ground beef, accompanied with potatoes, olives And quail eggs.

Once the filling and the dough based on flour, water, oil and salt have been prepared, the empanadas are closed in a crescent and fried for a few minutes in corn oil boiling.

We served them with one spicy tomato sauce, excellent for dipping this delicious dish, perfect for a aperitif or how single dish for an informal dinner.

For others delicious recipes to eat with your hands you can consult that of the rosti tacos with chicken salad or that of the tacos with grilled meat and vegetables.


Family is a constant in my life even when other things in the world are uncertain and scary. During these trying times, cooking meals with my family always comforts me and makes me feel closer to my culture. My favorite dish which is always on the table during the holidays is empanadas. Inside of the warm, oily, and crisp outer layer, there were many vibrant flavors. Unlabeled, it was always a mystery what type I would bite into.

My dad's mom, Ma, came to America from Puerto Rico in 1936 when she was 19 for a nursing degree. She then had 6 boys in Washington Heights and moved to Long Island. She brought the recipe from PR and made empanadas during the holidays and passed along the awesome recipe.

Empanadas are a staple in my family and no holiday would be complete without them. But would always recruit family members into the kitchen to help her make them. Now, I make the empanadas with my older cousins, and even on my own.

I have been able to continue this family tradition by going to my local bodega every week with my dad to get empanadas, calling it Empanada Thursday! On a daily basis, there aren't many influences of my culture and I don't often feel "Latina enough". Yet when eating or making empanadas I embrace my cultural identity and am proud of where I came from. The empanadas bring everyone together, reminding us that the dish is a representation of hard work, family, and culture and show me how grateful I am for my family, especially during difficult times.

Shortcut Chicken and Green Chilies Empanadas Recipe

I have had a craving for empanadas for a while now and I decided to make a recipe at home that utilized store-bought pie crust dough. I came across a great tip for preparing shredded chicken when I was planning out this recipe. While the cooked chicken is still warm, put it into the bowl of a stand mixer with a flat paddle attachment. Lock the bowl and turn it to level 2 for about 30 seconds. Easy as that, perfectly shredded chicken.

The filling for this recipe can be as spicy as you like it, simply add more peppers. Poblano peppers are a bit milder or go hotter with diced jalapenos. For the shredded cheese, you can use your favorite. I used a Colby blend, but mozzarella, cheddar, or a Mexican blend also would work great. Enjoy!

Meat empanadas

Meat Empanadas are a real delicacy, originating in Spain and later in Latin America, they are widespread above all in Argentina, where they are often served as an appetizer, but are often also prepared at home or served at parties. Originally, empanadas were prepared to celebrate the return of the Gauchos after long periods spent in the pampas watching over the herds.

To prepare the meat Empanadas, start by taking care of the dough for the dumplings: an important thing for its success is that all the ingredients are very cold. Even the flour, so before you get to work, leave all the ingredients in the fridge for half an hour, except the butter which must be frozen, so I suggest you cut it into cubes and put it in the freezer for at least 15-20 minutes before use it.

In a kitchen mixer equipped with a metal blade, sift 160 g of 00 flour together with a generous pinch of salt. Add 110 g of diced frozen butter and jerk the mixer at maximum power until you get a rather coarse crumbly dough.

Transfer the mixture into a large bowl and add 1 tablespoon of apple cider vinegar (cold) and 3 tablespoons of ice water, then mix well with a fork. The mixture must still be crumbly but stick together if you pinch it between your fingers, so if necessary, add a little more ice water or a pinch of flour, depending on whether you need to moisten it or dry it a little.

Transfer this mixture to your work surface, knead it quickly and don't worry if you have whole pieces of butter left, that's just how it should be! Wrap the dough in cling film and crush it with the palm of your hand to obtain a fairly thick disk, then put it in the refrigerator for at least 1 hour before using it.

While the dough rests, prepare the filling: in a large pan placed on high heat, heat 2 tablespoons of olive oil and as soon as it is hot, fry a chopped white onion and a small red or green pepper into small cubes and as soon as they are well browned and softened, combine 150 g of minced beef, a little chopped dry chilli, a pinch of cumin powder, a generous grind of pepper and half a teaspoon of sweet paprika powder, then mix everything well and leave cook until the meat is completely cooked.

As soon as the meat is cooked, season with salt, transfer all this mix to a large bowl and add a hard-boiled egg white cut into small pieces and 20 g of sliced ​​green olives, then mix all these ingredients well, then let them cool.

When the meat mix is ​​cold, take the dough from the fridge and divide it into 8 equal pieces, then roll out each piece of dough on the well floured work surface so as to obtain thin discs, with a diameter of about 12-14 centimeters. approximately.

Arrange a generous spoonful of meat filling on each disk, brush the edges of the dough with a little beaten egg together with a drop of milk and close the discs in half, obtaining half moons.

Seal the edges of your empanadas tightly by mashing them with the prongs of a fork and arrange your empanadas on a baking sheet lined with parchment paper.

If you want to do less effort, know that on the market there are these which are special tools for making ravioli, dumplings or empanadas.

Brush the empanadas with beaten egg together with the milk and cook them in the preheated oven in static mode at 180 ° C for about 25-30 minutes or in any case until they are golden brown and crunchy.

Once cooked, let your meat empanadas rest for 10 minutes before serving, this way they won't be too hot and will have time to settle. Enjoy your meal!

Empanadas - Recipes

Good morning! before moving on to today's recipe .. I would like to apologize to my readers .. I know perfectly well that my recipes have gone from 3 to two a week .. but believe me .. I jump through hoops to publish at least those .. after almost 9 years of blogging .. I do not feel like putting it aside .. despite the work I commit a lot. So forgive me .. few recipes .. but I hope good -)

Admission: (for 18 panzerotti diam. 10 cm approx.)
for the dough:
NS. 250 flour 00
ml. 125 lukewarm water
NS. 20 extra virgin olive oil
NS. 5 of salt

for the stuffing:
NS. 300 of carefully selected ground beef
1 onion
2 hard-boiled eggs
NS. 20 of raisins
1/2 teaspoon of cumin
1 teaspoon of sweet paprika
1 pinch of chilli (or chilli cut into small pieces)
NS. 25 of pitted green olives
extra virgin olive oil
dry white wine

for the cooking:
1 egg to brush

Empanadas, 5 quick and easy recipes

The empanadas they are a typical dish of South America really tasty and a lot easy and quick to prepare. The crescent shape recalls the panzerotti Italians or even more i trousers, it is in fact a pasta that according to the traditional recipe is filled of beef, olives and eggs. Obviously the filling changes according to the areas and the availability of typical products: the chicken meat you hate rabbit. The recipe of Spanish empanadas wants tuna as the main ingredient in the filling, but you can use the mortadella or the ham cooked or the raw.

The empanadas generally they are small, therefore they lend themselves to being served as starter or for the evenings in front of the TV with many friends, you can fry or bake them, they will still be tasty and irresistible.

Given the richness of the filling with empanadas you can also prepare one family dinner special to celebrate a good grade at school. Baked in the oven the empanadas they are perfect for keeping in the refrigerator and then reheating, so you could use them for the too lunch in the office. Here's how to prepare the empanadas according to traditional recipe and with 4 more "Italian" filling ideas with i Negroni cured meats.

How to make empanadas pasta according to the traditional recipe:
First you need to prepare thedough for the empanada. In a glass, dissolve the yeast in a little water, in the meantime pour the flour into a bowl, add the malt, salt and oil. Knead and gradually add the yeast and the remaining water. Knead for a long time by hand or using a whisk to knead. You have to get a smooth ball that will have to rest - covered with a tea towel - from 30 to 60 minutes.

Once the dough has rested, flour a work surface and roll it out with a rolling pin until it is about 1 cm thick. It will be cut into circles using a pasta bowl or a glass. Place a little of the filling in each disc of dough, close in a crescent shape and seal using a fork or rolling the edge on itself.

How to make the filling of the empanadas according to the traditional recipe:

While the pasta rests, take care of the stuffed, you do harden the eggs in a saucepan full of water. When they are ready and cold, peel and cut each into 4 parts and set aside.

For cook the meat, finely chop the onion and sauté it in a pan with oil, then add the minced meat and let them brown together. Add to the meat the chili pepper and the paprika and raisins soaked in water and squeezed. Once ready, let the meat cool and start roll out the dough and then cut the circles of dough.

Arrange a little meat, a wedge of eggs and a pitted olive in each circle of pasta. The pasta will be closed in a crescent and sealed by rolling the edge on itself or by crushing it with a fork.

To cook the empanadas in the oven brush them with a beaten egg and cook a 200 ° for 15 minutes, if you want to do the fried empanadas pour the seed oil into a high-sided pan and cook two or three empanadas at a time, depending on the size of the pan. When golden, the empanadas will be ready. Drain and let them dry on absorbent paper. Serve hot.

Empanadas with cured ham and cheese:
Another tasty filling for the empanadas is with cured ham and cheese. You can use mozzarella or Fontina. Cut both into strips or cubes and stuff the dough discs. Close them in a crescent shape and cook them in the oven for 15 minutes at 200 ° after having polished them with a beaten egg or fry them - a couple at a time - until golden.

Empanadas with cooked ham and spinach:
You do boil the spinach or let them dry in a pan, when they are ready, remove all excess water by mashing them with a fork. Cut the spinach with a knife and do the same with the ham. With this filling stuff the dough discs. Polish them with a beaten egg and cook the empanadas in the oven a 200 ° for 15 minutes. Alternatively, fry the empanadas in hot seed oil until golden.

Empanadas with mortadella and scamorza cheese:
Cut in diced the smoked cheese and mortadella and stuff the pasta discs. Close each disc in a crescent shape and seal the edges by squeezing them with a fork or by rolling the edges on themselves. For cooking in the oven at 200 ° it will take 15 minutes (remember to polish the empanadas with a beaten egg) for frying seed oil at temperature and cook two empanadas at a time.

Empanadas with potatoes and sausage:
You do boil the potatoes while the pancetta will have to sauté in a pan until golden. Once cooked, peel the potatoes and cut them into chunks. Mix the potatoes with the bacon and stuff the dough discs with this filling. Close in crescent e seal the edges with a fork or with your fingers roll them up on themselves. Fry in hot oil until golden or continue cooking in the oven: 200 ° for 15 minutes.

Here is a classic recipe to make delicious meat empanadas from Mexico as you will see the procedure is pretty easy and straightforward to anyone who is used to cooking with dough if not familiar with rolling dough, I recommend using the ready-made dough-discs from your latin products store. Please do not underfill the empanadas this makes them dry and tasteless - you can't overfill them either as the dough could crack when baking!

The empanadas with meat:

Three different kinds of empanadas on the same plate.
Good provecho!


4 cups of white flour of wheat
2 cups of shortening
1 teaspoon of salt
1 tablespoon distilled white vinegar
1 cup of cold water
1 teaspoon of baking soda

1 ½ cup of Onion chopped to small bits
1/4 cup of oil,
2 lb Ground Meat
salt and pepper
2 jalapeno peppers, seeds discarded, cut to small bits
1 Egg yolk
1 tablespoon of Milk
pitted black olives, one for empanada
powdered sugar

Preparation for 24 to 30 empanadas:

In a bowl, mix the flour, the salt and the baking soda. In a separate bowl, mix the shortening (which you will have previously cut in small pieces), then vinegar and the cold water on a flat surface lay your flour mix we did first then create a well in the center and then pour in it the melted butter with water mix the ingredients and knead the dough until all the flour was part of the dough. Knead some more until the dough is nice and uniform. Put in a closed container and allow your dough to rest in the refrigerator until the next day, or for at least 3 hours.

Fry the onion in some oil until it becomes translucent add the meat and cook it until it is slightly browned or medium-rare done (do not overcook, as it will cook some more in the oven). Season it with salt, pepper and paprika. Mix well. Pull away from the heat and allow the meat mixture to cool down.

Stretch the dough with a rolling pin and work your dough until it is ready. Out of the dough, cut circles approximately 10 cm (4 inches) in diameter with a cutter. place a portion of the meat filling in the middle of every dough disc surface and place a piece of egg. Put in each one a pitted olive (make sure you don't forget a pit!).

Moisten the outer rims of the discs with water and fold the dough in two, in order to cover the filling we had put in the center. With your fingers fold back a small amount of dough, creating the outer lip and press so that the edges of the empanada are sealed together.

With your fingers or a fork you can create a nice design crimping the uncooked outer edge of the dough use your imagination as to what design make! Preheat the oven to 400 ° F. Place the empanadas in previously greased oven-going pans. Mix the egg yolk with the milk and brush the outside of the empanadas with this mixture.

Bake in the oven at 400 ° F (200 ° C) for 20 minutes until they get that golden brown color indicating the dough is cooked.
Allow to cool down before serving.


450 g of flour 00
150 g of water
3 medium sized potatoes
6 tablespoons of extra virgin olive oil
1 onion
450 g of ground beef
14-16 pitted olives
14-16 quail eggs
1 teaspoon of sweet paprika
chili pepper to taste
a pinch of salt
corn oil for frying

Email the ingredients

Hallaca (or Hayaca) is the traditional Christmas dish. A corn flour paste is prepared, spread in small proportions and filled with a sauce made up of different ingredients such as meat, chicken, almonds, olives, capers. At the end it is covered with plantain leaves and tied and cooked. Each one keeps a recipe, and of course the best hallaca and my mother's. It is a tradition that in the first days of December the whole family gathers to prepare the Hallaca. They are kept in the freezer and then eaten during the month.