Empanadas
This recipe guides you through making classic deep-fried empanadas with a flaky, rich dough and a savory ground beef and vegetable filling. Complemented by a zesty adobo-lime aioli, these portable pockets are perfect as an appetizer or a hearty main dish.
Equipment
- 1 Large Mixing Bowl For preparing the empanada dough.
- 1 Pastry Blender Alternatively, use two knives for cutting in the lard.
- 1 Large Nonstick Skillet Essential for cooking the beef and vegetable filling.
- 1 Rolling Pin For rolling out the empanada dough evenly.
- 1 Deep Fryer A large, heavy-bottomed pot with a deep-fry thermometer can be used as an alternative.
Ingredients
Main
- 3 cups all-purpose flour plus more for the work surface
- 1 tablespoon baking powder
- 2 teaspoons sugar
- Pinch salt
- 1/2 cup lard or shortening
- 1 egg
- 3/4 cup chicken stock
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon garlic salt
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 5 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 medium onion chopped
- Oil or shortening for frying
- 1 cup real mayonnaise such as Kraft
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
Instructions
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
Notes
1. For the dough, chilling is crucial for managing the lard and achieving a flaky texture. Don't overwork the dough, as this can develop gluten too much, leading to a tough crust. The choice of lard or shortening significantly impacts flakiness and flavor.2. When preparing the filling, ensure it's 'moist but not dripping wet.' Excess moisture can cause the empanadas to burst during frying or result in a soggy interior. Simmering the beef with the aromatics allows flavors to meld beautifully.3. Sealing the empanadas properly with a fork is paramount to prevent the filling from escaping during frying. Ensure a tight crimp.4. Maintain a consistent oil temperature (350°F/175°C) during frying. Too low, and the empanadas will be greasy; too high, and they'll brown too quickly externally while remaining undercooked inside. Fry in batches to prevent the oil temperature from dropping.