Tenderloin Empanadas


  • 12 disks premade dough for empanadas
  • 1 lb (500 g) tenderloin
  • 1 tsp animal lard, optional
  • dried oregano
  • Salt, pepper, cumin
  • 2 medium red onions
  • 1 head garlic
  • 4 tbsp tomato sauce
  • 2 hard-boiled eggs, optional
  • 6 unpitted black olives, optional
  • 1 cup (150 g) raisins, optional
  • 1 egg yolk
  • Cut the tenderloin into small cubes. Place on aluminum foil, add salt, lard, and form a packet by sealing the aluminum paper.
  • Peel onions, then cut into quarters. Place onions on aluminum foil, add salt and a drizzle of oil, and close the foil to form a packet. Do the same with the head of garlic.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355ºF (180°C). Press Start.
  • Once Add Food appears on the display, add the foil packet containing the tenderloin, onions, and head of garlic. Close the tray and let cook. After 10 minutes, open up the foil with the tenderloin, then mix and close again to continue cooking.
  • Remove after cook time is up.
  • Put the meat, chopped onion, 2 minced garlic cloves, tomato sauce, oregano, cumin, sautéed raisins (optional), salt and pepper in a bowl. These are the ingredients for the empanada filling.
  • Using a brush or your finger, brush the edges of the dough discs with egg white, then place filling in the middle, add a piece of hard-boiled egg, half an olive, and then fold over to form a half circle. Seal the empanadas by pressing the edges with a fork.
  • Brush the empanadas with egg yolk.
  • On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and the temperature to 320°F (160˚C). Press Start.
  • Serve immediately. Serve with lemon.
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