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Meat and pepper empanada

Name: Meat and pepper empanada
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Spanish, Traditional
Ingredients: 700 g Homemade empanada dough (two sheets); 300 g Minced beef; 200 g Minced pork; 200 g Red pepper; 150 g Green pepper; 250 g Onion; 250 g Egg (4 boiled eggs and 1 raw egg for brushing); 200 g Tomato sauce; 30 ml Extra virgin olive oil; 4 g Salt (divided between eggs and filling); 1 g Black pepper; 10 g Plain flour (for rolling)

A family-sized golden empanada filled with minced meat, peppers, onion, tomato and boiled egg.

45 minprep

60 mincooking

8servings

4.238 kcalwhole recipe

530 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Lactose-free y 7 más Indicative dietary requirements

View full classification 23 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBaking

Aparatos

OvenFrying pan

Cocina

SpanishTraditional

Season

All year round

Occasion

For the whole familyFreezer-friendly

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Homemade empanada dough two sheets 700 g
Minced beef 300 g
Minced pork 200 g
Red pepper 200 g
Green pepper 150 g
Onion 250 g
Egg 4 boiled eggs and 1 raw egg for brushing 250 g
Tomato sauce 200 g
Extra virgin olive oil 30 ml
Salt divided between eggs and filling 4 g
Black pepper 1 g
Plain flour for rolling 10 g

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Selección práctica

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Let’s get cooking

Method

Boil four eggs in water with 1 g salt for 10 minutes, cool, peel and chop. Reserve the fifth egg raw for brushing.
Heat the olive oil and brown the minced beef and the minced pork in batches. Add the chopped onion, red pepper and green pepper, the remaining 3 g salt and the pepper; cook for 12–15 minutes until tender.
Stir in the tomato sauce and cook for 5 minutes to remove excess moisture. Take off the heat, mix in the four boiled eggs and cool completely.
Dust the worktop with the flour and roll out both portions of homemade empanada dough. Use one as the base, spread over the cold filling leaving a 2 cm border, and cover with the second. Seal the edges and cut a small steam hole in the centre.
Beat the reserved raw egg and brush over the pastry. Bake at 200°C for 30–35 minutes until deeply golden. Rest for 15 minutes before slicing.

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Ingredients

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Method

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