Grilled Creole Empanadas
Appetizers
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
These grilled creole empanadas are an Argentine classic that never fails. The combination of juicy ground meat, onion, red pepper and aromatic spices make this snack a real delight. Perfect for sharing at a family gathering or with friends, these empanadas are easy to prepare with the help of the Thermomix®. I always make them for Sunday barbecues and they disappear in the blink of an eye! If you dare, you can add some raisins for a sweet and different touch. Go ahead and try them!
Ingredients (14 ingredients)
-
12 piece empanada dough discs
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500 gramos ground or minced meat
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2 piece onions
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1 piece red pepper
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2 piece hard-boiled eggs
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0.5 cup crushed tomatoes
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1 tbsp oil
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50 gramos pitted olives
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50 gramos raisins (optional)
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salt
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pepper
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sweet paprika
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cumin
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thyme
Preparation (8 steps)
Chop onion, garlic and pepper
Peel 2 onions and put them in the bowl. Program 3 sec./Stufe 5. Remove and reserve. Peel 2 cloves of garlic and put them in the bowl. Program 3 sec./Stufe 7. Remove and reserve. Wash 1 red pepper, remove the seeds and cut into small cubes. Reserve.
Sauté onion and garlic
Add 1 tbsp of oil to the bowl. Incorporate the chopped onion and chopped garlic. Program 3 Min./120°C/Stufe 1.
Add red pepper
Incorporate the diced red pepper into the bowl. Program 5 Min./120°C/Stufe 1.
Cook the ground meat
Add 500 g of ground meat to the bowl. Program 10 Min./120°C/Reverse rotation/Stufe 1. Stir with the spatula from time to time to ensure uniform cooking.
Add tomato and spices
Add ½ cup of crushed tomatoes, salt, pepper, sweet paprika, cumin and thyme to taste. Program 5 Min./100°C/Reverse rotation/Stufe 1.
Incorporate hard-boiled egg and olives
Remove the filling from the bowl and place it in a bowl. Chop 2 hard-boiled eggs and cut 50 g of pitted olives into slices. Add the egg and olives to the filling. If desired, add 50 g of previously hydrated raisins. Mix well and let cool completely, preferably in the refrigerator.
Assemble the empanadas
Turn on the grill. Place a generous tablespoon of filling on each empanada dough disc (12 discs). Moisten the edges and close with a crimp.
Cook the empanadas on the grill
Place the empanadas on the hot grill and watch the cooking. When they have browned on one side, turn them and leave them until they are finished.
Finished cooking? Great! 🎉
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Created by
Sara Garcia
2
Rezepte
0
Kochbücher
Allergens
- Wheat
- Eggs
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