Empanadas de Quinoa y Carne (Fusion)
Argentine empanadas with a modern filling of quinoa and grass-fed beef — traditional pastry, nutritionally upgraded, 26g protein.
25mPrep
20mCook
4Servings
360Calories
26gProtein
Ad requires consent.
Ingredients
- 12 wholeempanada dough discs
- 200 ggrass-fed beef mince
- 100 gquinoa cooked
- 1 wholewhite onion
- 2 gcumin
- 2 gsmoked paprika
- 30 ggreen olives
- 1 wholehard-boiled egg chopped
- 15 mlolive oil
Ingredients
- 12 whole empanada dough discs
- 200 g grass-fed beef mince
- 100 g quinoa cooked
- 1 whole white onion
- 2 g cumin
- 2 g smoked paprika
- 30 g green olives
- 1 whole hard-boiled egg chopped
- 15 ml olive oil
Instructions
- Sauté onion 5 min; add beef with cumin and paprika; cook 8 min.
- Cool; mix in quinoa, olives, and egg.
- Fill empanada discs; crimp edges.
- Brush with egg wash.
- Bake 200°C for 18–20 min.