Angina
Cholesterol
Heart Failure
Hypertension
Empanadas
Preparation time40 min
Cooking time65 min
Portions4
FromLatin America
Ingredients:
• 12 discs of empanadas or shortcrust pastry.
• 150 g minced beef
• 1 onion
• 1 spring onion
• 2 eggs
• 1 medium potato
• 1 tablespoon of oil
• 1 teaspoon cumin
• 1 teaspoon white pepper
• 1 teaspoon paprika
• Salt (to taste)
• 150 g minced beef
• 1 onion
• 1 spring onion
• 2 eggs
• 1 medium potato
• 1 tablespoon of oil
• 1 teaspoon cumin
• 1 teaspoon white pepper
• 1 teaspoon paprika
• Salt (to taste)
Instructions:
• Boil eggs in boiling water for 8 minutes.
• Peel and finely slice the onions.
• Wash, peel and cube the potatoes and cook them for 15 minutes in boiling salted water.
• Preheat the oven to 200°C
• Heat oil over medium heat in a large saucepan. Add the onions and simmer for 10 minutes.
• On high heat, add the meat and sauté for a few minutes. Add the spices.
• When the potato is cooked, add it to the meat preparation. Mix everything together and remove the heat. Set aside.
• Shell the eggs and chop them coarsely.
• Wash and finely chop the spring onion.
• Mix the chopped eggs and spring onion with the meat.
• Once the preparation has cooled, start filling the discs of empanadas with the preparation.
• In the palm of the hand, place the dough by slightly bending it in half and welding the two ends before placing a spoonful of filling.
• Close by pinching the dough to weld it together (or crimp using a fork). To do this, you must first weld the two sides of the dough together about the width of a finger and do not hesitate to pinch the dough hard enough. Fold the border over itself every centimeter to form the edge.
• Preheat the oven to 200°C. Bake the empanadas on a baking paper-lined baking sheet for 15 minutes, turn them over and continue baking for 10 minutes.
• Peel and finely slice the onions.
• Wash, peel and cube the potatoes and cook them for 15 minutes in boiling salted water.
• Preheat the oven to 200°C
• Heat oil over medium heat in a large saucepan. Add the onions and simmer for 10 minutes.
• On high heat, add the meat and sauté for a few minutes. Add the spices.
• When the potato is cooked, add it to the meat preparation. Mix everything together and remove the heat. Set aside.
• Shell the eggs and chop them coarsely.
• Wash and finely chop the spring onion.
• Mix the chopped eggs and spring onion with the meat.
• Once the preparation has cooled, start filling the discs of empanadas with the preparation.
• In the palm of the hand, place the dough by slightly bending it in half and welding the two ends before placing a spoonful of filling.
• Close by pinching the dough to weld it together (or crimp using a fork). To do this, you must first weld the two sides of the dough together about the width of a finger and do not hesitate to pinch the dough hard enough. Fold the border over itself every centimeter to form the edge.
• Preheat the oven to 200°C. Bake the empanadas on a baking paper-lined baking sheet for 15 minutes, turn them over and continue baking for 10 minutes.
| Energy | Protein | Total carbs | Sugar | fibre | Total fat | Saturated fat | Sodium |
|---|---|---|---|---|---|---|---|
| 439.5 Kcal | 16.8 g | 37.5 g | 3.4 g | 2.3 g | 24.2 g | 5.5 g | 466.8 mg |
The nutritionist's advice:
Serve these empanadas with a salad to balance your meal.
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Last modified date: 4/1/2022
