How to make meat empanadas

Welcome to another recipe from Paulina Cocina! Today it's the turn of the classics, the traditional ones, the world champions... Meat empanadas! Look, history tells us many things about this week in May: that it wasn't possible to sell umbrellas, that rosettes couldn't be held up because the pin hadn't been invented, etc., etc.

But if there's one thing we'll never question, it's that there were empanadas, and they were made with meat. That's it, gentlemen! The empanada, and especially the meat one, is something you can always trust. Or are you going to tell me that when you get home late from work and know you have nothing in the fridge, the first thing that comes to mind isn't an empanada?

Don't lie to me! I'm sure you have a place near you where you can buy three empanadas! One with meat, one with ham and cheese, and one with vegetables (or humita) to make us look healthy. The classic. And I'm also sure you have an aunt, a son-in-law, or a friend from work who makes the best homemade meat empanadas. There's always an opportunity for them to take them out and show them off!

But now, you've been wanting to make them yourself for a while, and it's perfect! So you search "meat empanadas" in your friendly search engine, and here they are.

We will not let you down!

about this meat empanadas recipe

The best thing about this recipe is that you can make them and, instead of cooking them immediately, wrap them in the plastic wrap that comes with empanada shells and freeze them (although making them with empanada dough is always the best option). This recipe is what you'd call a classic recipe, or a base, as some would say. This meat empanada recipe is the most classic you'll find . If you're having trouble sealing them, you can check out the post where we discuss how to repulgue empanadas .

Now, if you want to add all the paraphernalia that has been around since the invention of empanadas until now, feel free to do so! Yes sir! Add chopped hard-boiled egg! Of course you can add raisins, ma'am!

But do you want to add black and golden raisins? Of course! Do whatever you want! Did your grandfather make them with bits of potato? Well, go ahead! That's the great thing about this recipe: you can take this base, which is delicious and juicy, and customize it endlessly. Be happy and enjoy empanadas.

It doesn't rhyme, but who wants a partridge when you can have these meat empanadas?

Greetings and until next
Juanita
Assistant

Ingredients

for 1 dozen empanadas

• 12 empanada covers
• 1/2 kg. of minced meat
• 2 onions
• 2 garlic cloves
• 1/2 red bell pepper
• 1 tomato
• 2 tbsp tomato puree
• 1 handful of olives
• Paprika
• Cumin
• Salt and pepper

Meat empanadas recipe

juicy and delicious!

1. In a pot with hot oil, add the onion and bell pepper. Let them brown for a few minutes, and when they're halfway cooked (transparent), add the garlic and a pinch of salt and pepper.
2. Increase the heat and add the ground beef all at once. Stir the meat so it doesn't stick. When the meat is sealed, add the diced tomatoes and 2 tablespoons of tomato puree. Season with paprika and cumin, a little more salt and pepper, and mix well. Cover (not completely, leaving a small gap) and let cook for half an hour, stirring occasionally.
3. Remove from heat and let cool in the pan. Add the chopped olives and mix well. (At this stage, you can add anything else you'd like: hard-boiled egg, raisins, potatoes, etc.)
4. Divide the filling among the empanada shells and seal with a traditional repulgue. Before placing them in the oven, you can brush them with egg, but this is entirely up to you and optional.
5. Place our meat empanadas on a baking sheet and bake in a hot oven until golden brown. Enjoy!

This is how this classic delight turns out!

hot empanadas, enough to burn your teeth!