Venezuelan Buckwheat Empanadas
Crispy empanadas filled with a hearty buckwheat and beef mixture from Venezuela. Perfect as a snack or dinner.
Ingredients
- ●1 cup Buckwheat
- ●1 pound Ground Beef
- ●8-10 pieces Magically Crispy Empanada Dough
- ●1 medium Red Onion
- ●3 cloves Garlic
- ●1 teaspoon Venezuelan Paprika
- ●to taste Salt
- ●to taste Black Pepper
- ●1 cup Beef Broth
- ●1 cup Shredded Cheese (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Combine buckwheat, beef, red onion, garlic, paprika, salt, and black pepper in a large bowl. Mix well.
- 3
Add beef broth to the bowl and mix until the mixture is well combined.
- 4
Roll out the empanada dough to 1/4 inch thickness. Cut into 8-10 squares.
- 5
Place about 1/4 cup of the filling mixture in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges with a fork to seal.
- 6
Brush the tops of the empanadas with a little water and sprinkle with shredded cheese (if using).
- 7
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the dough is golden brown.
- 8
Serve hot and enjoy!