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Beef Empanadas

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Member since 2020
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"Empanada filling recipe, a combination of both my grandmas' recipes, with my own twist"

Serves 4 | Prep Time 20 | Cook Time 20-25 minutes

Why I Love This Recipe

An Argentinian staple that I find is better home made over store bought, every single time. The perfect crowd pleaser for every potluck or just to enjoy at home! You can always swap the beef for ground turkey as a healthier option. Filling can be repurposed to make delicious sloppy joes as well!

Ingredients You'll Need

2 cups onion (white or red, your choice)
1 bunch o green onions
1/3 cup of sweet pickled jalapeños and 1 tbsp of juice
1 pound ground beef
2/3 cup tomato puree
1/3 cup of Malbec wine
1/2 tbsp of cumin
salt to taste
1 pack empanada dough shells
1 egg


chop onions and combine in a large pot

cook on medium heat until they begin to brown, then add jalapeños

once onions are fully browned, add in the beef, and continue to cook on medium heat until fully cooked. Stir occasionally

Add in wine and let cook for about 5 mins. Mix in cumin, jalapeño juice and tomato puree. Stir to combine

Salt to taste, then chill overnight

scoop out beef into the individual empanada dough wraps, about 3/4 of the way full. Fold in typical Argentinian repulgue (watch a YouTube video if you don't know

Using a pastry brush, dip in egg wash and lightly coat each empanada

Follow baking instructions on back of dough packaging. If it doesn't specify, about 20-25 minutes on 375 degrees


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