6 Serves
90 Mins
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold unsalted butter using your fingers until the mixture resembles coarse crumbs.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
207 µg / 400 µgCalcium
70 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
540 mg / 4,700 mgSodium
498 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
17 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Gradually add cold water to the flour mixture, stirring until a cohesive dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
In a frying pan over medium heat, sauté the yellow onion until translucent. Add the ground beef and cook until browned, then stir in the Middle Eastern Seven Spice Blend. Remove from heat and allow to cool.
Once the meat mixture has cooled, stir in the hard-boiled eggs and black olives.
Roll out the chilled dough on a floured surface and use a round cookie cutter to create circles. Place a spoonful of the beef filling in the center of each circle, fold the dough over, and crimp the edges with a fork to seal.
Arrange the empanadas on a baking sheet and bake in a preheated oven at 200°C for 20 to 25 minutes, or until the crust is golden brown.
9
g62
g7
g
.jpg&w=3840&q=75)
Egyptian