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potatoes, diced into one inch cubes and boiled until soft
onion, peeled and coarsely chopped
garlic, peeled and finely chopped
green olives, finely chopped
eggs, hard boiled, coarsely chopped
raisins, soaked in warm water for 1 hour (optional)
Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown.
When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone.
Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.
Last Updated: Sat, Jan 3, 2015