Baked Empanadas

    Baking these empanadas makes them healthier than frying them.

    Recipe Tabs

    Ingredients
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    2
    cups
    water
    1
    tablespoon
    salt
    *
    vegetable oil
    2
    pounds
    all-purpose flour
    2
    onions, finely chopped
    1
    pound
    beefstew meat, finely chopped
    1
    bunch scallions, finely chopped
    1
    tablespoon
    crushed black pepper
    1
    teaspoon
    ground cumin
    2
    hard-boiled eggs, coarsely chopped
    2
    tablespoons
    paprika
    Directions
    Step 1
    Make the dough: Combine water, salt and 1/4 cup oil in saucepan and bring to boil. Transfer to bowl and let cool. When cool, incorporate flour slowly, in 4 parts, until doughy. Transfer to flat surface and knead, incorporating more flour as needed so dough does not stick to work surface. Dough should be hard and dry. Let rest 30 minutes, then flatten with rolling pin. With round mold, cut out 5-inch discs from dough.
    Step 2
    Make the filling: Heat 2 tablespoons oil in skillet over medium-high heat. Add onion and saute about 1 minute. Remove from heat and transfer to bowl. Stir in scallions, pepper, cumin, eggs, paprika and salt to taste. Refrigerate until completely cool.
    Step 3
    Preheat oven to 375 degrees. To form empanadas, put dollop of filling in middle of each disc. Moisten edges with water, fold over and seal empanada around edges with fork or fingers. Bake until empanadas are lightly toasted, about 15 to 20 minutes.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    12
    0
    No votes yet
    40 mins
    Prep Time: 
    10 mins
    Cook Time: 
    30 mins
    Enter Quantity
    The base number of servings for this recipe is 12
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