Argentinian Empanadas
Leftover beef, chicken, or vegetables wrapped in flaky pastry.
Ingredients
- 2 cups leftover shredded meat or vegetables
- 1 onion
- 1 tsp cumin
- 1/2 tsp paprika
- empanada wrappers
- 1 egg for wash
- olives and raisins optional
Instructions
- 1
Sauté onion with spices, mix with filling.
- 2
Place filling in center of each wrapper.
- 3
Fold and crimp edges to seal.
- 4
Brush with egg wash.
- 5
Bake at 400°F (200°C) for 20 minutes until golden.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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