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Argentine Empanadas

Katie Nichols
  • 60 minutes
  • Serves 10 to 12

INGREDIENTS

1/2 lb

Ground beef, lean

1/4

bunch Cilantro

1 clove

Garlic

1/4

Onion

1/2

Red bell pepper

1

Tomato

1

Egg yolk

1 tbsp

Tomato sauce

2 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Black pepper

1/8 tsp

Cayenne pepper

1

Egg glaze

1/4 tsp

Onion salt

1 tsp

Salt

2/3 cup

Vegetable shortening

1 tbsp

Olive oil

1/2 tsp

Cumin, ground

1

Empanada pastry

1/2 cup

Ice water

1 tbsp

Water