RecipeMaster

Fried Empanadas

Try this easy empanada recipe for the best fried empanadas made with homemade dough. The ground beef, raisin, and hard-cooked egg filling makes this recipe extra delicious.

Submitted by CNCOOK

Prep Time: 50 mins

Cook Time: 1 hr 10 mins

Total Time: 3 hrs

Servings: 24

Ingredients

  • *4 ½ cups all-purpose flour
  • *1 ½ teaspoons salt
  • *½ cup shortening
  • *1 ¼ cups water, or as needed
  • *2 tablespoons olive oil
  • *1 small onion, chopped
  • *1 ½ pounds ground beef
  • *2 tablespoons paprika
  • *1 tablespoon cumin
  • *½ teaspoon ground black pepper
  • *1 pinch salt
  • *½ cup raisins
  • *1 tablespoon white vinegar
  • *2 large hard-cooked eggs, peeled and chopped
  • *1 quart oil for frying, or as needed

Directions

Step 1

Collect all necessary components.

Step 2

Prepare the pastry: Combine the flour and salt in a mixing bowl of moderate size. Incorporate the shortening using a pastry cutter until the consistency resembles small granules.

Step 3

Integrate the water gradually with a fork, a few spoonfuls at a time, until the mixture binds together.

Step 4

Form into a ball, press down to flatten slightly, then enclose in plastic film and chill in the refrigerator for sixty minutes.

Step 5

As the dough sets, prepare the inside: Sauté onion in a large pan over medium heat until softened, which should take about five minutes.

Step 6

Incorporate the beef, along with paprika, cumin, black pepper, and salt; sauté and crumble the meat for 5 to 7 minutes until it is cooked through and browned.

Step 7

Discard any rendered fat, then fold in the vinegar and raisins. Keep in the refrigerator covered for approximately an hour to cool.

Step 8

Retrieve the chilled pastry and beef mixture. Divide the pastry into two dozen spheres roughly 2 inches wide.

Step 9

Mix the chopped hard-boiled eggs into the meat mixture.

Step 10

Preheat frying oil to 180 degrees Celsius (365 degrees Fahrenheit).

Step 11

While the oil warms up, flatten one dough sphere into a thin round on a floured surface. Place a portion of filling in the center, fold the dough into a crescent shape, and crimp the edges with your fingertips to seal. Perform this for all remaining portions.

Step 12

Deep-fry the pockets in small groups until they achieve a golden brown hue, approximately two and a half minutes per side.

Step 13

Let them drain on paper towels and serve while steaming hot.