Golden half-moon pastries filled with seasoned beef, hard-boiled egg, and olives, fried until the flaky crust shatters at first bite — Paraguay's favorite handheld meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined tray
Accompaniments: salsa criolla, lime
Instructions
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1
Make dough: mix flour, salt, shortening, and egg. Add warm water gradually until smooth. Rest 30 min.
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2
Cook filling: sauté onion and bell pepper. Add beef, cumin, paprika, salt. Cook through. Let cool. Mix in chopped eggs and olives.
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3
Roll dough thin. Cut circles 12cm diameter.
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4
Place filling on one half. Fold over, seal edges with fork.
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5
Fry at 180°C until golden, about 4-5 min. Or bake at 200°C for 20 min.
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6
Serve hot.
Did You Know?
At Paraguayan birthday parties, empanadas are as essential as the cake — no celebration is complete without a mountain of them.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep fryer or oven
Accompaniments
salsa criolla, lime
The Story Behind Empanada Paraguaya
Empanadas came to Paraguay with Spanish colonizers and were adapted with local flavors and fillings. The Paraguayan version is typically fried rather than baked, creating a crunchier result than Argentine or Chilean counterparts. They are deeply woven into social life, appearing at every party, market stall, and family gathering throughout the country.
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