SERVINGS: 40 Medium Empanadas


  • 1 kg ground or minced meat
  • 6 garlic cloves finely chopped
  • 2 kg onion chopped into squares
  • 3 tablespoons of colored chili or paprika
  • 2 teaspoons cumin
  • 2 tablespoons of salt
  • 1/2 teaspoon crushed black pepper
  • 60g of raisins
  • 4 tablespoons of cold water
  • 5 hard-boiled eggs each cut into chunks
  • 40 pitted olives


  1. Use 2 pans to cook by dividing the ingredients.
  2. In a small bowl, mix the colored chili or paprika, cumin, salt, and pepper.
  3. Heat the pans with a jet of oil. Divide and brown the onion with the garlic together.
  4. Divide and add the ground beef with the spices and raisins to each pan. Brown the meat and add the cold water. Let cool and refrigerate the pine until the next day.


  • 1,300 ml of water
  • 2 ½ tablespoons of salt
  • 190g butter
  • 2½ kg sifted flour


  1. Add salt and butter, and heat the water until the butter dissolves
  2. Put the flour on the preparation table or in the container of the electric mixer and gradually add the water with the butter and knead the flour well. Knead until you have a uniform dough.
  3. Form 40 balls of 100 grams each. Cover them with a towel so they don’t get cold. With a user roll out the dough in a round shape until it is about 2 ½ millimeters thick and about 16 cm in diameter. Pile the dough circles one on top of the other and dust between them with a little flour.


  1. Put the dough discs on the table.
  2. In each circle of the dough from the middle downwards, put a portion of pine, 1/8 of an egg, and an olive, leaving a space of 1½ cm to close the empanada.
  3. With lukewarm water moisten the entire edge of the empanada. Take the top half of the circle and fold it down, pinching the edges together to close the empanadas. Wet the edge of the empanada again with warm water.
  4. The widest part of the empanada folds the edge up, pressing a little so that it sticks. Do the same for both ends of the patty.
  5. Put wax paper on a tray or spray the tray with vegetable spray or sprinkle with a little flour, place the empanadas and with a small brush paint them with 1 beaten egg.
  6. In a hot oven with a temperature of 250°C – 480°F, brown the empanadas for approximately 28 minutes or until golden brown.
  • There are those who say that good empanada are made with minced meat.
  • Others say that the empanada does not contain garlic.
  • Others say that oregano is put on the pine.
  • Others say that the dough has eggs.
  • Others say that only egg yolk.
  • Others say that boiling water is added to the dough.
  • Others say that the dough is put in milk.
  • They know that if you make the empanadas as you like, you are the one who is going to eat them.
  • I make these how I paint how I like them.
  • I put garlic on pine, but I don’t put oregano.
  • I don’t put eggs in the dough and the water is hot enough for the butter to melt.
  • The empanadas are very tasty and my friends who have tried them love them.
  • The main thing is that you do them with a lot of love and affection.


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