Empanadas de Carne
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Butter, cold and cubed — 115 g (4 oz)
- Egg — 1
- Water, as needed — 120 ml (4 fl oz)
- Salt — 1/2 tsp
- Minced beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Hard-boiled eggs, chopped — 2
- Chopped green olives — 35 g (1.25 oz)
- Paprika — 1 tsp
- Salt and pepper — to taste
- Oil for deep frying (or 1 egg, beaten, for baking)
Method
- Combine the flour and salt, then rub in the cold butter until crumbly.
- Add the egg and enough water to form a firm dough; rest for 20 minutes.
- Heat a little oil in a frying pan and sauté the onion until soft.
- Add the minced beef and paprika, cooking until browned; season with salt and pepper, then cool and stir in the chopped hard-boiled egg and olives.
- Roll the dough thin and cut into rounds.
- Place a spoonful of filling on each round, fold over, and crimp the edges to seal.
- Deep-fry at 175°C (350°F) for 4–5 minutes until golden, or bake at 200°C (400°F) for 20–25 minutes after brushing with beaten egg.
Introduction: Crisp, hand-held pastries filled with seasoned minced beef, olives and hard-boiled egg, a beloved Paraguayan starter and party snack.
Cultural Background: Empanadas are enjoyed across South America, and Paraguay's version, often filled with a savoury mix of beef, olives and egg, reflects a shared regional tradition adapted to local tastes and preparation methods.
Tips: Crimp the edges firmly, either by hand or with a fork, to prevent the filling from leaking during cooking. Let the filling cool before assembling so it doesn't make the dough soggy.
Variations: Use chicken in place of beef for a lighter version. Add a small piece of raisin to the filling for a touch of sweetness, a common regional addition.
Storage: Store cooled empanadas in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 10–12 minutes.
FAQs:
Q: Can empanadas be frozen?
A: Yes, freeze uncooked empanadas and fry or bake directly from frozen, allowing extra time.
Q: Are Paraguayan empanadas fried or baked?
A: Both methods are common, with the choice largely coming down to household preference.
- Plain flour — 375 g (13 oz)
- Butter, cold and cubed — 115 g (4 oz)
- Egg — 1
- Water, as needed — 120 ml (4 fl oz)
- Salt — 1/2 tsp
- Minced beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Hard-boiled eggs, chopped — 2
- Chopped green olives — 35 g (1.25 oz)
- Paprika — 1 tsp
- Salt and pepper — to taste
- Oil for deep frying (or 1 egg, beaten, for baking)
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