Beef Empanadas

Ingredients

• 2 hard-boiled large eggs, chopped into bits
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 3/4 pound ground beef chuck
• 2 tablespoons raisins (optional)
• 1 1/2 tablespoons chopped pimiento-stuffed olives
• 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
• 1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)
• About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
• 1 egg beaten with 2 teaspoons water (if baking)
• 4 1/2 cups unbleached all-purpose flour (I used 1 1/2 cups whole wheat flour + 3 cups all-purpose)
• 3 teaspoons salt
• 2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 18 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
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
Cumin	1 tsp ground (2.1g)	8
Clove	1 tsp ground (2g)	7
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Olive	1 large (4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Empanada	not in our table	0
Pastry	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.