Empanadas, or crispy dumplings baked or deep-fried. We can stuff them with a variety of stuffing, from meat, cheese, vegetable, fish to sweet fruit. We were inspired by a recipe for empanadas * from Chile, where they are a traditional meal eaten at Easter. We only exchanged beef for veal.

It is difficult for us to determine the origin of the empanadas, they probably come from Spain? But the more sources there are to know about it, the more information there is about it. Portuguese, Spanish, Chilean... phew.

Empanadas are eaten all over the world!



400 g flour

2 teaspoons of salt

80 g of chilled butter

200ml warm water

egg - beaten to lubricate the dough

frying oil


2-3 tablespoons of olive oil

2 red peppers

2 red onions

chopped garlic clove

a pinch of ground cinnamon

a pinch of ground cumin

a handful of raisins

oregano spoon

a pinch of chili

400g ground veal

3 hard-grated eggs

a bunch of parsley



Sift the flour into a bowl, add salt and butter. Grind the ingredients, add water, knead the dough, knead it, wrap it in cling film and put it in the fridge for about an hour.


Heat the olive oil in a frying pan, add diced peppers and onions. Fry for 3-4 minutes, until browned. Throw in garlic, spices, raisins, oregano and chili. Fry for 1-2 minutes. Add the veal, fry until the meat is brown, about 8-10 minutes. Set aside to cool. Mix with chopped parsley, small-mesh grated eggs and season with salt to taste.

Roll out the dough to a thickness of 5 mm, cut out circles with a diameter of 10 cm. Put 2 tablespoons of stuffing on each cake, smear the edges with beaten egg and stick together like dumplings.

Heat the oil in a saucepan. Fry the empanada on both sides until golden brown.

We serve them straight away, then they are tastiest!

* Recipe taken from the magazine Kuchnia 04/2017

also check

Pumpkin spätzle, spatulas ... or dumplings served with bacon and cottage cheese


Herring salad with baked potatoes


Fragrant perilla - salad with perilla, chickpeas, cherry tomatoes and quail eggs


Ukrainian borscht made of beetroot leaven



add comment

Your email address will not be published.