Argentine Duck Empanadas

Duck Empanadas

Explore the flavors of Argentina with classic Argentine Empanadas! Made with our Ground Duck, savory spices, peppers, onions and hardboiled eggs wrapped in flaky pastry dough, this recipe pairs wonderfully with a Malbec from the wineries of Argentina.

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Ingredients

  • 1

    12 oz. Ground Duck

  • 2

    1 Tbsp. Olive Oil

  • 3

    1 Medium Onion, Finely Diced

  • 4

    4 Cloves Garlic, Minced

  • 5

    ½ Red Bell Pepper, Finely Diced

  • 6

    1 Tbsp. Cumin

  • 7

    1 Tbsp. Chili Powder

  • 8

    1 Tbsp. Paprika

  • 9

    1 Tbsp. Oregano

  • 10

    1 Tbsp. Chicken or Beef Stock

  • 11

    1 Bunch Green Onion, Thinly Sliced

  • 12

    2 Hardboiled Eggs, Finely Chopped

  • 13

    ½ Cup Parsley, Finely Chopped

  • 14

    3 Sheets Puff Pastry Dough

  • 15

    1 Egg, Whisked

Directions

  • 1

    In a sauce pan on medium heat cook and onion and red pepper in olive oil for 5 minutes.

  • 2

    Add Ground Duck, cumin, chili powder, paprika and oregano and cook for 10 minutes. Remove from heat and stir in stock.

  • 3

    Pour mixture into bowl to cool and mix in green onions, parsley and hardboiled eggs.

  • 4

    Preheat oven to 375 degrees F. Cut 6" rounds out of pastry sheets and place 2 Tbsp. of filling in each round. Brush edges with water, fold over and pinch edges to seal with a fork. Brush whisked egg over empanadas.

  • 5

    Bake Empanadas until golden brown for about 25 minutes.

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Prep Time: 35
Cook Time: 25
Ready Time: 1 Hour
Servings: 18 empanadas