Meat and Cheese Empanadas

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Tips for Success:

  • Make sure the filling is cool before adding cheese—this prevents sogginess.
  • Don’t overfill or they may burst during baking.
  • Seal edges tightly using water if needed.
  • For extra crispiness, brush with egg wash twice.

Recommendations:

  • Serve with chimichurri sauce, salsa, or sour cream.
  • Can be frozen unbaked—just bake straight from frozen with extra 5–7 mins.
  • Great for picnics, lunchboxes, or party platters!

Nutrition (per empanada, approximate):

  • Calories: 240
  • Protein: 10g
  • Carbohydrates: 18g
  • Fat: 14g
  • Fiber: 1g
  • Sugars: 1g
  • Sodium: 220mg
  • Calcium: 10% DV

Tips for Success:

  • Make sure the filling is cool before adding cheese—this prevents sogginess.
  • Don’t overfill or they may burst during baking.
  • Seal edges tightly using water if needed.
  • For extra crispiness, brush with egg wash twice.

Recommendations:

  • Serve with chimichurri sauce, salsa, or sour cream.
  • Can be frozen unbaked—just bake straight from frozen with extra 5–7 mins.
  • Great for picnics, lunchboxes, or party platters!

Nutrition (per empanada, approximate):

  • Calories: 240
  • Protein: 10g
  • Carbohydrates: 18g
  • Fat: 14g
  • Fiber: 1g
  • Sugars: 1g
  • Sodium: 220mg
  • Calcium: 10% DV

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