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Empanadas Paraguayas

Name: Empanadas Paraguayas
Prep time: 40 min
Cook time: 20 min
Yield: 12
Ingredients: 4 cups all-purpose flour; 1 tsp salt; 1/2 cup lard or butter, chilled and cubed; 1 cup warm water; 1 lb ground beef; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 tbsp vegetable oil, plus 2 cups for frying; 1 tsp sweet paprika; 1/2 tsp ground cumin; 2 hard-boiled eggs, chopped; 1/4 cup raisins (optional); 1 tsp salt and 1/2 tsp black pepper

Golden, hand-held fried empanadas with a juicy beef filling of onion, boiled egg, and a hint of sweetness — Paraguay’s favorite snack, any time of day.

⏱ 40 minPrep time

🔥 20 minCook time

🍽 12Servings

🏷 AppetizerCategory

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Every country in South America has its empanada, and Paraguay’s version is proudly its own: a tender dough fried until blistered and golden, wrapped around a savory-sweet filling of seasoned ground beef, onions, and chopped hard-boiled egg. They’re sold on street corners, served at parties, and made at home by the dozens.

Fried by the dozen, gone in minutes

The pastry is thin and crisp with a satisfying crackle, while the filling stays moist and flavorful, brightened by the traditional touch of a few raisins. Eaten warm, straight off the paper towel, they’re the definition of hand-held happiness.

Paraguayan recipes →

Step by stepInstructions

Make the dough: mix the flour and salt, rub in the lard until crumbly, then add the warm water and knead into a smooth, soft dough; cover and rest 20 minutes.
Heat the 2 tbsp oil in a skillet and cook the onion for 4 minutes, then add the garlic, beef, paprika, cumin, salt, and pepper and cook 8 minutes until the beef is browned and the liquid has evaporated; cool completely.
Off the heat, stir the chopped eggs and raisins into the filling.
Roll the dough out thin (about 1/8 inch) and cut into 5-inch rounds.
Place a heaping spoonful of filling on each round, fold over, and seal the edges with a fork or by crimping.
Heat the frying oil to 350°F and fry the empanadas in batches for 2 to 3 minutes per side, until deep golden and blistered.
Drain on paper towels and serve warm.

💡 Chef tips & storage

Cool the filling completely before filling the dough — hot filling makes soggy empanadas. Unfried empanadas freeze well for up to 2 months; fry them straight from frozen, adding a minute or two.

Recipe details

Prep40 min

Cook20 min

Servings12

CategoryAppetizer

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Empanadas Paraguayas

Fried by the dozen, gone in minutes

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Empanadas Paraguayas

Fried by the dozen, gone in minutes

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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