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Fried Empanadas
Fried Empanadas
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Prep Time:
50 minutes
Cook Time:
70 minutes
Total Time:
180 minutes
Make 24 crispy empanadas with seasoned beef, sweet raisins, and tender hard-cooked eggs.
Ingredients:
  • 4.5 cups all-purpose flour
  • 1.5 teaspoons salt
  • 0.5 cup shortening
  • 1.25 cups water, or as needed
  • 1 small onion, chopped
  • 1.5 pounds ground beef
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 0.5 teaspoon ground black pepper
  • 1 pinch salt
  • 0.5 cup raisins
  • 1 tablespoon white vinegar
  • 2 large hard-cooked eggs, peeled and chopped
  • 1 quart oil for frying, or as needed
Instructions:
  • Prepare all your fresh and flavorful ingredients for a delightful culinary journey.
  • Prepare the dough by combining flour and salt in a medium bowl. Add shortening and use a pastry blender until the mixture looks like coarse crumbs.
  • Gradually incorporate water into the mixture using a fork until it reaches the desired consistency.
  • Shape the mixture into a ball and gently press it down. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  • Prepare the filling while the dough chills: Heat oil in a large skillet over medium heat and sauté the onion until tender, approximately 5 minutes.
  • Place the beef in the pan and sprinkle in the paprika, cumin, pepper, and salt. Sauté and stir until the beef is browned and crumbly, which should take 5 to 7 minutes.
  • Remove any extra grease, then mix in the plump raisins and tangy vinegar. Cover and refrigerate until cold, approximately 1 hour.
  • Take the dough and filling out of the refrigerator. Shape the dough into twenty-four 2-inch balls.
  • Fold the hard-cooked eggs gently into the filling.
  • Preheat oil in deep fryer to 365°F (180°C).
  • Roll out a dough ball on a floured surface into a thin circle. Add filling to the center, fold into a half-moon shape, and seal edges with your fingers. Repeat for the rest of the empanadas.
  • Fry 1 to 2 empanadas at a time in hot oil until golden brown, about 2 1/2 minutes on each side.
  • Pat dry on paper towels. Serve piping hot.

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