Fried Empanadas with Beef and Spices

Deborah Duncan

By
@deb50duncan

Summary: The crispy exterior of these empanadas encloses a really tasty beef mixture. Cumin, oregano, paprika and more add flavor to the meat, and these are just so delicious.


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Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 hard boiled eggs, peeled and chopped
1 tablespoon white vinegar
1 ½ lbs ground beef
1 onion, chopped
2 tablespoons olive oil
1 ¼ cups water
½ cup shortening
1 ½ teaspoons salt
4 ½ cups all-purpose flour
1 tablespoon cumin
½ tablespoon oregano
½ cup raisins
2 tablespoons paprika
½ teaspoon black pepper
½ teaspoon hot chili powder
1 quart oil for frying

Directions Step-By-Step

1
Stir the salt and flour together. Cut in the shortening by pinching in small bits with your fingers until you get a mixture like coarse breadcrumbs. Stir in the water with a fork, a little at a time, until the mixture forms a ball. You might not need all the water.
2
Pat the dough into a ball and flatten it slightly. Wrap in plastic film and refrigerate for an hour.
3
Heat the oil in a skillet over a medium heat and add the onion. Fry until tender. Crumble in the ground beef; add the seasonings, spices, and cook, stirring often, until the beef is browned all over.
4
Drain any excess grease and stir in the vinegar and raisins.
5
Refrigerate until cold, and then stir in the chopped eggs. Form the dough into 2-inch balls (you should get 24) and roll each one out on a floured surface to make a thin circle.
6
Divide the meat mixture between the 24 dough circles and fold each one into a half moon shape, pinching the edges with your fingers to seal.
7
Heat the quart of oil to 365 degrees F and cook two or 3 empanadas at once.
8
Cook them for about 5 minutes, turning once to brown on both sides. Drain on paper towels and serve hot.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican