Best empanada recipe
Beef is probably the most popular filling for empanadas. This recipe has all the traditional ingredients, but made just a little bit special with the inclusion of cumin and paprika, and fried to add a little indulgence.
For the pastry:
At most Latin food stores you can find frozen empanada dough discs, which are more expensive but also more convenient. Making dough from scratch doesn't taste much different but is obviously more labor-intensive. You can also customize the ingredients by adding spices and herbs to compliment or contrast with the flavors of the filling.
For around twenty medium empanadas you'll need:
- 3 cups of all purpose flour
- ¼ teaspoon of salt
- 6 oz of unsalted butter cut into 12 pieces, fresh out of the fridge
- 1 egg
- 4-5 tablespoons of water
- 1 egg
- Egg wash: 1 egg whisked with 1 tablespoon water or milk
1. Combine the flour and salt in a bowl or food processor.
2. Add the butter, egg and water and mix until it forms into a single lump of dough. No especially vigorous kneading is required.
3. Roll into a ball and place in the fridge for about half-an-hour.
4. Roll out the dough on a cutting board and cut out discs around a small plate or with an appropriately-sized cutter.
5. They can be used immediately or refrigerated/frozen for later.
For the filling:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 1/2 pounds ground beef
- 1 pinch salt
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 cup raisins
- 1 tablespoon white vinegar
- 2 hard-cooked eggs, peeled and chopped
- 1 quart oil for frying, or as needed
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook until tender.
3. Crumble in the beef, and season with salt, paprika, cumin and black pepper.
4. Cook, stirring frequently, until beef is browned.
5. Drain excess grease, and stir in the raisins and vinegar.
6. Refrigerate until chilled, then stir in the hard-cooked eggs.
To make the empanadas:
1. Fill a large pot with vegetable oil and heat over medium heat to 360° F.
2. Spoon some filling into the middle of each pastry disc.
3. Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible. Crimp the edges shut with a fork or your fingers for a traditional look.
4. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
5. Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
6. Serve hot!