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6 Serves
79 Mins
Finely dice the onion and garlic using a chefs knife on a cutting board.
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PolishVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
31 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
341 mg / 4,700 mgSodium
617 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat and sauté the onions and garlic until translucent.
Add the ground beef to the frying pan and cook until browned, then season with salt, black pepper, and spices.
Spoon the filling onto the center of each empanada dough circle, fold over, and crimp the edges to seal.
Bake the empanadas on a baking sheet in a preheated oven until golden brown.
Remove from the oven and serve hot.
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Portuguese