20-Min Crispy Beef Empanada Bites
Flaky wonton wrappers filled with spiced ground beef and hard-boiled egg, pan-fried until golden. A weeknight shortcut to Argentina's iconic salteña—crispy, savory, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 24 count wonton wrappers
- 2 count hard-boiled eggs
- ¼ cup diced onion
- ½ tsp cumin
- ¼ tsp paprika
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Brown ground beef with onion, salt, and pepper in a skillet over medium-high, breaking up with a spoon, ~4 minutes.
- 2
Stir in cumin and paprika until fragrant, ~30 seconds. Remove from heat and let cool slightly.
- 3
Chop hard-boiled eggs and fold into beef with cilantro. Season with salt and pepper to taste.
- 4
Place 1 tbsp filling in center of each wonton wrapper. Wet edges with water, fold in half, then corners together, sealing well.
- 5
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers. Working in batches, fry empanadas 90 seconds per side until golden.
- 6
Drain on paper towels. Serve hot with hot sauce, chimichurri, or a squeeze of lime.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- small bowl (for water seal)
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