Since 1984

Mendoza-style empanadasReceta:

A classic Argentine dish combining beef, onion and spices, wrapped in Noly pastry and browned in the oven in just a few minutes.

12
60 minutes
No vegetariano

Mendoza-style empanadas

1 dozen Noly empanada pastry discs
250 g roast beef, cut into ½ cm cubes
500 g white onion
125 g spring onions (green parts)
2 eggs
6 green olives
1 tbsp paprika, 1 tsp ground chilli, 1 tbsp cumin seeds (toasted and ground), 2 tbsp oregano
Butter and olive oil, salt

Preparation

First, finely chop the onion, then fry it in butter and olive oil with a pinch of salt (on a low heat for 20 minutes). Blanch the meat and boil the eggs for 10 mins. Toast the cumin and grind it; add it to the onion; brown the meat. Seasoning: remove from the heat, add paprika, chilli and oregano; deglaze with the cooking liquid. Leave to cool. Assembly: Take your Noly empanada pastry discs, add the filling + 1/6 egg + ½ olive + spring onion; crimp the edges. Oven: 250 °C (with preheated baking stone/tray) approx. 12 mins.

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