Recipe Details
Ingredients
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6tablespoonswater
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½teaspoonsalt
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2cupsall-purpose flour, sifted
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¼cupmargarine, melted
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1teaspoonvegetable oil, or as needed
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2mediumpotatoes, peeled and cubed
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¼cupsalted butter
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2mediumonions, chopped
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2stalksgreen onions, finely chopped
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1 ½mediumred bell peppers, seeded and chopped
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⅔poundground beef
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1teaspoonsalt
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½teaspooncayenne pepper
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1teaspoonground cumin
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1teaspoonpaprika
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3largehard-boiled eggs, peeled and chopped
Cooking Directions
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Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
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Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
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Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
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Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
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Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
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Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
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Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
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Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories260 | |
% Daily Value * | |
Total Fat 14g |
17% |
Saturated Fat 5g |
26% |
Cholesterol 79mg |
26% |
Sodium 397mg |
17% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 2g |
8% |
Total Sugars 2g |
|
Protein 9g |
18% |
Vitamin C 28mg |
31% |
Calcium 28mg |
2% |
Iron 2mg |
12% |
Potassium 317mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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