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Carbonada Criolla Mini Empanadas
Carbonada Criolla Mini Empanadas
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Prep Time:
40 minutes
Cook Time:
270 minutes
Total Time:
340 minutes
Slow-cooked Argentine beef and vegetable stew stuffed in mini empanadas for a burst of flavor.
Ingredients:
  • 1.5 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
  • 0.5 teaspoon ground cumin
  • 2 large bay leaves
  • 3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
  • 2 cups oil, or as needed
Instructions:
  • In a slow cooker, add beef, corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves. Cook on High for 4 to 6 hours until beef is tender and vegetables are soft.
  • After draining the liquid, let the filling cool to room temperature for approximately 30 minutes. Remove and discard the bay leaves.
  • Place 3 tablespoons of the cooled filling in the middle of an empanada wrapper. Fold the wrapper in half and firmly press the edges to seal the tasty filling inside. Use a crimping technique or a fork to ensure a secure closure. Repeat for the remaining empanada wrappers.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry empanadas in batches without crowding until golden, about 5 minutes, flipping halfway through. Drain on paper towels and repeat with remaining batches.

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