| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Papryka, surowa, zielona, słodka |
120g |
24kcal |
| Czosnek |
6g |
9kcal |
| Olej roślinny |
60g |
532kcal |
| Czarny pieprz |
2g |
5kcal |
| Papryka |
2g |
6kcal |
| Sól morska |
3g |
0kcal |
| Kminek, mielony |
2g |
8kcal |
| Wołowina, mielona, surowa |
450g |
891kcal |
| Ciasto francuskie, mrożone, gotowe do pieczenia |
500g |
2755kcal |
| Ser, mozzarella, o niskiej zawartości wilgoci, częściowo odtłuszczony, rozdrobniony |
100g |
304kcal |
Recipe Instructions:
Ingredients:
• 1 package of pre-made empanada dough (or use puff pastry)
• 1 lb ground beef (or tuna, cooked and shredded chicken, or vegetables)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Vegetable oil for frying
Instructions:
1. In a skillet, heat some vegetable oil over medium-high heat. Add onions, garlic, and bell pepper. Cook until softened, about 5 minutes.
2. Add ground beef (or other filling) to the skillet. Cook until browned and cooked through, breaking up any clumps with a spoon.
3. Stir in ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant.
4. Remove from heat and let the filling cool slightly. Stir in shredded cheese.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the empanada dough on a lightly floured surface. Cut circles using a round cutter or a small bowl.
7. Place a spoonful of filling in the center of each dough circle. Fold the dough over to enclose the filling, pressing the edges with a fork to seal.
8. Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish (optional).
9. Bake for 20-25 minutes, or until golden brown and crispy.
10. Serve hot empanadas with salsa or chimichurri sauce.
