Creole empanadas are a representative starter from many Latin American countries. However, each region adds its personal touch and, today, we can find a whole variety of empanadas. This time we teach you how to cook them following the typical Uruguayan recipe, do you want to know it?
Ingredients to make Uruguayan Empanadas:
- ½ kilogram of minced meat
- 1 unit of green bell pepper
- 1 unit of red bell pepper
- 3 units of hardboiled eggs
- Olives to taste
- 1 unit of Onion
- 1 pinch of salt
- 1 pinch of oregano
- 1 pinch of pepper
- 20 units of Empanada Tapas
- Oil for frying
How to make Uruguayan Empanadas:
To make the filling for the Uruguayan Creole empanadas, the first thing you should do is cut the bell peppers into small cubes, peel the onion and finely chop it as well. When you have it finely chopped, fry it in a tablespoon of hot oil until it begins to brown. Add the minced meat, stir to mix with the onion and bell peppers and continue cooking.
Crack the eggs and chop the olives. When the meat is ready, add these last ingredients, stir, and season with salt, pepper and oregano to taste, and remove from heat.
You can buy the empanadas tapas already made or prepare them yourself, as you prefer. If you want to make them homemade, we advise you to consult our empanada dough recipe. Place each of the tapas on a tray and fill them by placing a little of the previous mixture in the center.
Close the empanadas by rolling the edges up or pressing with the tips of a fork to seal them and prevent the filling from coming out when cooking them and fry them in plenty of hot oil. Once fried, reserve them on absorbent paper to remove excess fat. And ready! You already have your Uruguayan empanadas ready to serve. To complete your typical Uruguayan menu, cook a delicious cheviot or a fish lollipop.
