Nutritional Info

Nutrition Facts

Serving Size 1 (5g)

Calories 31
Calories from Fat 23 (73%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 0.4g 2%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 9mg 0%
Potassium 2.9mg 0%
Total Carbohydrate 1.6g 1%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 0.3g 1%

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Recipe Description
These empanadas are truly some of the best I have ever eaten. The recipe is easy to make and I have been asked for it at least a dozen times so I posted on the the website so it would be easy to find.
Prep time
1 hr
Cook time
40 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  sugar
1 Pinch(pn)  paprika
1   egg, separated
1   hard-boiled egg, finely chopped
1 153/200 Gram(g)  black olives, pitted and quartered
4   sheets ready-rolled puff pastry
4 33/80 Gram(g)  potatoes, cubed
1 Teaspoon(t)  dried oregano
1 Teaspoon(t)  ground cumin
3 53/100 Gram(g)  beef mince
1 Clove(clv)  garlic, crushed
2   spring onions, thinly sliced
1   small onion, finely diced
3 Tablespoon(T)  olive oil

Preparation

In a heavy-based frying pan, heat 1 tablespoon of the oil, add the onion and spling onion and stir for 5 minutes. Stir in the garlic and cook for 3 minutes. Remove from the pan and set aside.

H eat another tablespoon of oil in the pan, add the beef mince and stir over medium heat until browned, breaking up any lumps with a fork. Add the onion mixture and stir well.

Add the cumin, oregano, and liz teaspoon each of salt and pepper, and stir for another 2 minutes. Transfer to a bowl and cool. Wipe out the pan.

Heat another tablespoon of oil in the pan, add the potato and stir over high heat for 1 millute. Reduce the heat to low and stir for 5 minutes, or until tender. Cool slightly and then gently mix into the beef mixture.

Preheat the oven to moderately hot 200 degree C (400°F/Gas 6). Cut rounds from the pastry with an 8 cm (3 inch) cutter. Grease two baking trays.

Spoon heaped teaspoons of the beefmixture onto one side of each pastly round (leaving a border wide enough for the pastry to be folded over). Place a few olive quarters and some chopped egg on top of the beefmixture. Brush the border with egg white. Carefully fold the pastry over to make a half moon shape, pressing fmuly to seaL Press the edges with a floured fork, to decorate, and then gently transfer to the baking trays. Stir the egg yolk, paprika and sugar together and brush over the empanadas. Bake for 15 minutes, or until golden brown and puffed.

Additional notes

The puffs can be made 2 days ahead or frozen for 2 months.

There are not reviews for this recipe.

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Tangy Potato Empanadas
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