Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the dough:
- 400g/14oz Plain Flour
- 1 teasp Salt
- 175g/6oz Butter
- 1 - 3 tbsp chilled water
- For the filling:
- 450g/1lb Minced Beef
- 2 Onions, chopped
- 1 green Capsicum, (sweet pepper), chopped
- 50g/2oz Raisins, pre-soaked in warm water
- 2 tbsp chopped Green Olives
- 1 tbsp Tomato Paste
- 1 hard boiled Egg, chopped
- Beaten Egg, to glaze
- 1 teasp Tabasco Sauce
- salt and pepper, to taste
- 2 teasp fresh Thyme Leaves
Directions
Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles a coarse breadcrumbs.
Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.
Heat the oil in a frying pan, add the beef and lightly brown on all sides.
Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.
Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid.
Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.
Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.
Category:Argentine Recipes
Category:Argentine Meat Dishes