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Recipe of the top Creole empanada.

July 16, 2021

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Here I leave you one of the most famous recipes! The most traditional and tasty of your land!

The Creole empanadas – Do you know what country this recipe is from according to the ingredients we have used?

If you want to find out, continue reading and preparing this delicious dish in your kitchen and see you in the comments!

Everything is prepared to be cooked in the oven. If you do not have an oven at home, you can fry them in oil without any problem.

Remember that…

If you are going to prepare the 100% homemade empanada,here I leave our tips. And a very natural homemade dough recipe for empanadas.


  • Tapas for wheat flour empanadas. – 12 units.
  • Ground beef or minced meat – 250gr.
  • Bighead onion – 2 units.
  • Red bell pepper or red paprika – 1 unit.
  • Hard-boiled eggs or boiled eggs – 2 units.
  • Olives to taste.
  • Cumin – 50 gr.
  • Sweet paprika to taste.
  • Ground chili pepper to taste.
  • Salt – 2 teaspoons.
  • Grease or oil for frying.
  • Egg for painting – 1 unit.

We will get 12 traditional and very rich empanadas to enjoy with your loved ones or alone during lunch or dinner.

Preparation in 5 steps.

  1. Chop the onions and bell pepper.

Let's cut the onion and bell pepper into medium pieces because the idea is that they sit down when eating them. Use the same amount of onion as meat (or to taste, it depends on you),it helps the filling to be juicier.

2. Fat can be replaced by oil.

In a deep skillet or pot, place the fat and melt it over medium heat.

While heating, add the onion, the bell pepper to the pan and cook until the onion becomes transparent. Add the minced meat and cook it for 5 minutes.

(Anothergood option you have is to bake them,if you add a good portion of the filling.) – This is my personal recommendation.

3. Then season to taste, for example, add cumin, ground chili, paprika and salt to the pan.

Mix all the preparation very well, cook everything for 5 more minutes and remove it from the heat.

Olives and boiled eggs, cut them into small pieces.

Add the filling and mix with the rest.

4. Let cool.

Once the filling is cold, it's time to prepare the empanadas. For this

  1. Take an 'empanada tapa' and place it on the palm of your hand.
  2. With a spoon, serve two tablespoons of filling.
  3. Place the filling in the center of the empanada.
  4. Wet your index finger with water and outline the edge of the dough.
  5. Fold the dough in half and join one end to the other.
  6. Press on the edges with your fingers, to seal the dough.
  7. Make a repulgue
  • Make a small turn and pressure to finish closing.

5. As the empanadas are assembled, place them on a baking dish.

Optionally, they can be painted with beaten egg,this gives them a much more attractive and appetizing color and shine, in addition to preventing the surface of the dough from being dry.

Bake at a temperature of 220ºC for 10 to 15 minutes until golden brown.

After this time it is time to enjoy our Creole empanadas!

We have prepared this for you…

Recipe origin:

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