Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Empanadas contributed by, Michael from the Seven Hills School in Cincinnati, Ohio, USA

By: Michael


4 cups of flower.
1 teaspoon of paprika.
1 teaspoon of salt.
1 1/2 cups cold unsalted butter [or lard or crisco].
4  tablespoons of ice water or more as needed.

Combine flour, paprika and salt. Cut in butter/lard/Crisco until it is the size of small peas.
Add water until the dough holds together. Refrigerate for at least 30 min.


2 tablespoons of olive oil
2 medium yellow onions thinly chopped
1 1/4 lbs ground beff salt to taste
1 1/2 teaspoon of cumin
1 teaspoon paprika [or red pepper to taste]
3 hard boiled eggs chopped and 1/2 cup of dark raisins

Heat oil saute onions.Add meat, breaking up big lumps as it cooks. Add salt and spices.
Remove from heat and stir in raisins. Carefully mix in chopped eggs.

Preheat oven to 350˚.

Bring dough to room temperature. Divide into four sections and roll out each section on
floured surface to 1/8 inch thick. Cut four circles from each section using wide glass or
a small plate as a guide. Place spoonful of filling in center and fold dough in half. Seal
the edges by  pressing with  fork tines. Transfer to baking sheet. Bake 20 min.

Yield: 16 empanadas

posted by SSnyder in Aregentinian Recipes,Recipes and have No Comments

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