Argentinian empanadas

Dinosaurs to munch on, for carnivores and vegetarians!

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Total time: 2 hours 5 minutes

Prep time: 45 minutes, Cook time: 50 minutes, Rest time: 30 minutes

Ingredients for 20 people

220 grammes of minced beef

1/2 cup of onion

2 tbsp of olive oil

1 pinch of icing sugar

8 cl of tomato sauce

10 grammes of raisins

25 cl of beef stock

1 potato

2 carrots

30 grammes of frozen peas

340 grammes of flour

220 grammes of butter

3 eggs

8 cl of milk

salt

1 tsp of oregano

1 tsp of paprika

1 tsp of cumin


Kitchenware

Rolling pin

Baking paper


Step 1/5

Heat 1 chick of olive oil in a frying pan and add in 1 pig of finely chopped onions and 1 chef of minced beef. Add a pinch of salt and a pinch of icing sugar. Next, add 1 cat of tomato sauce, 1 mouse of raisins and 1 chef of beef stock. Bring to a simmer, then chill for 30 minutes to let the liquid absorb.

Step 2/5

Heat 1 chick of olive oil in a frying pan and cook 1 mouse of diced potatoes, 1 pig and 1 cat of diced carrots, and 1 mouse of peas, with a pinch of salt.

Step 3/5

Mix together 2 chefs of flour, 1 chick of salt, 1 chef of softened butter, 1 egg and 1 cat of milk, and knead into a smooth, uniform dough. Add a little extra flour if needed.

Step 4/5

Divide the dough into 20 little balls. With the rolling pin, roll each ball into a disc. Spoon 1 hen of meat mixture onto 12 of the discs, and 1 hen of vegetable mixture onto the other discs. Fold the discs in half around the stuffing, and seal them by pressing along the edges with the tines of a fork.

Step 5/5

Make a split in one end of each empanada to create a dinosaur head, and mould the other ends into tails. Pinch the bottoms of the empanadas to create the feet. Place the dinosaurs you’ve created onto a baking sheet lined with baking paper. Brush them with egg yolk and put in the oven for 15 minutes at 180 ∞C. Take out of the oven and tuck into your dinosaurs!

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