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How to Make Carbonada Criolla Mini Empanadas - A Step-by-Step Guide

Carbonada Criolla Mini Empanadas are delicious and savory hand-sized pies that are perfect for a snack, appetizer, or even a main course. The filling for these empanadas is a traditional Argentinian stew called carbonada criolla, which is made with a variety of meats and vegetables. The flavors of this classic dish are encased in a buttery, flaky pastry, creating a perfect bite every time.

The origin of empanadas can be traced back to Spain, where they were first created as a convenie...

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Ingredients

  • 1 ½ pounds thinly sliced beef
  • 1 (15.25 ounce) can whole kernel corn, undrained
  • 2 small tomatoes, diced
  • 1 small sweet potato, diced
  • 1 small zucchini, diced
  • 1 small pear, diced
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 2 tablespoons chicken bouillon granules
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon ground paprika
  • ½ teaspoon ground cumin
  • 2 large bay leaves
  • 3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
  • 2 cups oil, or as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 4 hrs 30 mins
  • Additional Time: 30 mins
  • Total Time: 5 hrs 40 mins
  • Servings: 36
  • Yield: 36 empanadas

  • Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
  • Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
  • Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

    • Nutrition

    132 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 7mg
    • Sodium: 231mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 106mg

    Categories

    Meat recipes
    Vegetable recipes
    Dough recipes
    Seasoning recipes
    Frying recipes