(For 4-5 portions approx.)


3 cups Bellini (Megarepa®)- Empanada Mixture


3 cups chicken broth


1 Bottle pico de gallo


Stew: oil, diced onion, tomato, garlic, salt, pepper, thyme, or bay leaf.


1 500g ground beef


(OPTIONAL) 4 creole potatoes, peeled and mashed


Serve with  (San Marcos Pico de gallo)





Crimping edges of empanadas





Prepare the dough for the empanadas with the 3 cups of Megarepa® flour and the 3 cups of broth, knead when it is cold.


The stew is also prepared with the oil, onion, tomato, garlic, salt and condiments.


Sauté onion and tomato. Add meat and stir to prevent sticking.


(OPTION)At the end  add the smash potatos.


 Assemble the empanadas by placing a tablespoon of filling.


Tightly seal the edges by crimping with the tines of a fork.


Fry the empanadas in hot oil to serve them with slices of lemon and chili.