We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
| Servings | Prep Time |
| 16 | 25 minutes |
| Cook Time |
| 25 minutes |
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
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Ingredients
- 1 lb ground beef
- 1 small yellow onion
- 3/4 tsp hot paprika
- 2 tsp sweet paprika
- 1 tsp cumin
- 1/4 cup raisins
- 1/2 cup pitted green olives chopped
- 2 hard-cooked eggs chopped
- salt
- pepper
- 1 tbsp olive oil plus 1/2 - 1 cup for brushing
- 1 egg plus a bit of water for egg wash
Servings:
Units:
Instructions
- Preheat oven to 400 degrees
- Heat 1 tbsp of olive oil in a non-stick pan over medium high heat. Stir occasionally, until ground beef is fully cooked and browned. Set aside to cool.
- When meat is cool, combine with additional filling ingredients.
- Lay 16 phyllo pastry sheets carefully in a large tray. Cover with a damp towel (paper towel works too) to prevent breaking.
- Take one spoonful of the filling mixture and place it on the short end of the phyllo strip. Roll away from you a few times, then fold the sides of the strip in and continue to roll the dough until there is no dough left to roll.
- Brush with a little olive oil and egg wash and place onto a large (and lightly oiled) baking sheet.
- Repeat this process with all phyllo rolls and place in the oven at 400 degrees for 15 minutes.
- Serve warm with your favorite yogurt dip. Enjoy!
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