Try this easy empanada recipe for the best fried empanadas made with homemade dough The ground beef raisin and hardcooked egg filling makes this recipe extra delicious
Prep Time
1 hr
Dificult
Medium
Servings
3 hrs
Ingredients
Instructions
Gather all ingredients.
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Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
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Use a fork to stir in water
a few tablespoons at a time
until the mixture comes together.
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Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
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Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender
about 5 minutes.
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Add beef
paprika
cumin
pepper
and salt; cook and stir until beef is browned and crumbly
then stir in the raisins and vinegar. Cover and refrigerate until chilled
about 1 hour.
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Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
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Stir hard-cooked eggs into filling.
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Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
While the oil is heating
roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center
fold dough into a half-moon shape
and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
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Working in batches
fry 1 to 2 empanadas at a time in hot oil until browned
about 2 1/2 minutes per side.
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Drain on paper towels. Serve hot.
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Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature
