Empanadas mendocinas are classic Argentinean baked empanadas made with a special empanada dough and filled with ground beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.
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Chimichurri sauce made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.
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Chimichurri sauce made with parsley, oregano, basil, garlic, olive oil, white wine vinegar, and chili powder.
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Recipe for homemade baked empanadas filled with leeks, bacon or pancetta, Swiss cheese and raisins.
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Homemade sweet empanadas with rhubarb and strawberry filling.
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How to make sweet pastry dough for sweet empanadas
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South American turnovers or empanadas filled with swiss chard, beets, goat cheese and oregano.
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Empanadas de viento are Ecuadorian empanadas stuffed with cheese and onion, then fried and sprinkled with sugar.
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How to make empanada dough for frying
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South American turnovers or empanadas filled with mushrooms, shallots, raisins and fontina cheese.
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