Fried Empanadas
Description
Try this easy empanada recipe for two dozen crispy empanadas filled with a mixture of seasoned beef, sweet raisins, and tender hard-cooked eggs.
Ingredients
•
4 1/2 cups all-purpose flour
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1 1/2 teaspoons salt
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1/2 cup shortening
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1 1/4 cups water, or as needed
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2 tablespoons olive oil
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1 small onion, chopped
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1 1/2 pounds ground beef
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2 tablespoons paprika
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1 tablespoon cumin
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1/2 teaspoon ground black pepper
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1 pinch salt
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1/2 cup raisins
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1 tablespoon white vinegar
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2 large hard-cooked eggs, peeled and chopped
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1 quart oil for frying, or as needed
Directions
1
Gather all ingredients.
2
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.
3
Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
4
Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
5
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.
6
Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
7
Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
8
Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
9
Stir hard-cooked eggs into filling.
10
Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
11
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.
12
Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side. Drain on paper towels.