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Prep
1h 12m
Cook
1h
Total
2h 12m
Ingredients
Method
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Step 1
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For
6
M
I
For the filling
2
tbsp
Olive oil
2
medium
Onions, finely diced
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Taste before adding any salt, as the stock cube may already provide enough.
You may not need to use all of the water.
Allow the empanadas to cool for 10 minutes before serving, as the filling will be very hot.
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Prep
1h 12m
Cook
1h
Total
2h 12m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
For the filling
2
tbsp
Olive oil
2
medium
Onions, finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Taste before adding any salt, as the stock cube may already provide enough.
You may not need to use all of the water.
Allow the empanadas to cool for 10 minutes before serving, as the filling will be very hot.
Only visible to you
Made it?
Cancel
