Empanadas de Carne Paraguayas
Savory fried or baked turnovers filled with a rich, seasoned ground beef mixture, often including hard-boiled eggs and olives. A staple snack and appetizer throughout Paraguay.
🧂 Ingredients
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 1/2 medium Green bell pepper(finely chopped)
- 2 cloves Garlic(minced)
- 2 medium Tomatoes(peeled, seeded, and diced)
- 50 g Green olives(pitted and chopped)
- 2 large Hard-boiled eggs(chopped)
- 1 tsp Cumin
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 12-15 cm diameter Empanada dough discs(store-bought or homemade)
- for frying as needed Vegetable oil
- 1 beaten egg Egg wash(for baking)
👨🍳 Instructions
- 1
Heat a tablespoon of oil in a large skillet over medium heat. Sauté the chopped onion and green bell pepper until softened, about 5-7 minutes.
⏱️ 5-7 minutes💡 Tip: Do not brown the vegetables. - 2
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
💡 Tip: Ensure all pink is gone from the beef. - 4
Stir in the diced tomatoes, chopped olives, cumin, paprika, salt, and pepper. Cook for about 5-10 minutes until the tomatoes have softened and the flavors have melded.
⏱️ 5-10 minutes - 5
Remove the skillet from the heat and let the filling cool slightly. Stir in the chopped hard-boiled eggs.
💡 Tip: Cooling prevents the dough from becoming soggy. - 6
Prepare the empanada dough according to package instructions or your recipe. If using pre-made discs, ensure they are at room temperature.
- 7
Place about 2-3 tablespoons of the meat filling onto one half of each empanada disc, leaving a border around the edge.
💡 Tip: Do not overfill, as it makes sealing difficult. - 8
Moisten the edges of the dough with water and fold the other half over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.
💡 Tip: A good seal prevents the filling from leaking out during cooking. - 9
To fry: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Fry the empanadas in batches until golden brown and crisp on both sides, about 3-4 minutes per side.
⏱️ 6-8 minutes per batch💡 Tip: Maintain oil temperature for even cooking. - 10
To bake: Preheat oven to 200°C (400°F). Place empanadas on a baking sheet, brush with egg wash, and bake for 20-25 minutes, or until golden brown and puffed.
⏱️ 20-25 minutes💡 Tip: Egg wash gives a nice sheen and color. - 11
Drain fried empanadas on paper towels. Serve hot.
💡 Pro Tips
- ✓The filling can be made ahead of time and refrigerated.
- ✓For a spicier kick, add a pinch of red pepper flakes to the filling.
- ✓Experiment with adding raisins or hard-boiled egg slices directly into the filling for added texture and flavor.
🔄 Variations
- Use a mix of ground beef and pork for a richer flavor.
- Add a tablespoon of tomato paste to the filling for a deeper tomato flavor.
- Some variations include a touch of sugar in the filling for a sweet and savory balance.