The empanada is one of the most versatile and beloved dishes in gastronomy, and these meat dumplings are the perfect version to enjoy at any time. Originating from Spanish and Latin American culinary tradition, these small empanadas filled with minced meat, vegetables, and spices are ideal as an appetizer, starter, snack, or even as a main course accompanied by a salad.
The recipe we present is easy to follow and uses accessible ingredients: empanada dough, beef, onion, carrot, garlic, fried tomato, and a touch of wine. The filling is cooked slowly so the flavors meld, resulting in a juicy and tasty empanada with a slight spicy kick that you can adjust to your preference.
These meat dumplings are perfect for using up leftover meat or for preparing in advance and freezing. They also allow variations: you can substitute chicken, tuna, or vegetables for the beef, or add cheese to the filling for an extra touch. Without a doubt, a recipe that succeeds on any occasion.
Prep
20 min
Cook
30 min
Servings
24
We start by making the filling: we grind or cut the onion, carrots and garlic very small, we take it to a pan with oil and make the sauté. When it is done we add the meat seasoned with salt and spices, it will be spicy, so if you don't like the spicy one, you should put a small amount. When the meat has been cooking for a few minutes, add the wine and let it finish cooking, covered and on fire. You will wait for it to cool to fill the dumplings.
We heat the oven to 180◦ with heat up and down and we are preparing the domes, with the help of a pasta cutter or simply a round container that gives us the size we want. The circles are made, 6 units can come out of each plate. We place filling in each circle and fold to close and fold.
We paint them with beaten egg and they are baked for about 20 minutes.
