Argentinian empanadas

Dinosaurs to munch on, for carnivores and vegetarians!


52 reviews



Chefclub Kids

Total time: 2 hours 5 minutes

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

Ingredients for 20 people

1/2 lb of ground beef

1/2 onion

2 tbsp of olive oil

1 pinch of powdered sugar

0.3 cup of tomato sauce

1/4 cup of raisins

1 cup of beef bouillon

1 potato

2 carrots

1/2 cup of frozen peas

2 cups of flour

1 cup of butter

3 eggs

0.3 cup of milk



Rolling pin or metal rod

Parchment sheet

Step 1/3

Heat 1 chick of olive oil in a frying pan and add in 1 pig of finely chopped onions and 1 chef of ground beef. Add a pinch of salt and a pinch of powdered sugar. Next, add 1 cat of tomato sauce, 1 mouse of raisins, and 1 chef of beef bouillon. Bring to a simmer, then chill for 30 minutes to let the liquid absorb. 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 2/3

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. 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 3/3

Make a split in one end of each empanada to create a dinosaur head, and mold 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 parchment paper. Brush them with egg yolk and put in the oven for 15 minutes at 350°F. Take out of the oven and enjoy your dinosaurs!

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