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6 Serves
74 Mins
Finely dice the onion and prepare your chosen filling ingredients.
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PolishVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
601 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat.
Add the onions and filling ingredients to the pan, cooking until the mixture is fragrant and fully cooked through.
Season the mixture with salt and pepper to taste, then remove from heat to cool slightly.
Spoon the filling onto the empanada dough circles, fold them over, and crimp the edges to seal.
Fry or bake the empanadas until golden brown and serve hot with your favorite hot sauce.
9
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Portuguese