Empanadas stuffed with minced meat, the recipe

For the special “Recipes from the world” by Amica Natura,  we are leaving today to Argentina, to discover a famous local recipe, tasty, nutritious,  with healthy and genuine ingredients: the tasty empanadas.

The empanadas are perfect to be prepared at home, but also to be included in the menu for all those who want to delight customers with a touch of South America flavour. The empanadas stuffed with meat are in fact also a beloved and lively street food, to be shared in moments together with family and friends.

Crispy outside, stuffed with a delicious minced meat with sauce inside, the empanadas are a really irresistible preparation.

Brief history of the famous empanadas

The empanadas are a rich dish typical of Spain and South America, initially served during the Creole music festivals, the origin is not exactly known. It is said that the recipe comes from the Spaniards who in turn are said to have “stolen” from the Arab culinary traditions. In Argentina he was preparing for the great return party of the “Gauchos” from the Pampas (the vast plains for farming located in Argentina).

The recipe of empanadas stuffed with minced beef


For empanadas (for about 4 people)

90 ml of water
1 egg
half teaspoon extra virgin olive oil
200 g White flour

For the stuffing

an onion
180 g of organic ground beef Amica Natura
a potato
a handful of pitted black and green olives
half a glass of white wine
a knob of butter
salt and pepper
a teaspoon of cumin seeds
a teaspoon of sweet paprika
chopped coriander q.b..


Take a bowl and add the flour, salt, beaten egg and oil. Knead and slowly add the water, mix and knead until you get a homogeneous and compact dough. Wrap with the film and allow it to rest for two hours at room temperature.

Meanwhile in a pan add the butter and fry the finely chopped onions. Add the potatoes cut into cubes, add flavor. Add the minced meat and cook over medium heat for about 30 minutes. Blend with white wine. Add the olives. Cook an hour more on low heat while continuing to mix. When almost cooked, add the paprika, cumin, salt and pepper, chopped coriander.

Resume the dough empanadas and spread it on a floured surface, helping yourself with a rolling pin. Make circles with a coppapasta (12-14 cm). Fill half of the circle with the minced meat, close and seal with the help of a fork. Brush with the beaten egg yolk and bake at 180 degrees, in a previously heated oven, for about 20 minutes. Alternatively, fry in sunflower oil (at an appropriate temperature) and remove when the empanadas become golden. Serve hot.





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