Monday, 15 April 2013 20:32

Fried Empanadas

Written by Michelle
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Dough:
4 1/2 cups flour or flour substitute
1 1/2 tsp. salt
1/2 cup shortening
1 1/4 cups water, or as needed
 
Filling:
2 tbsp. olive oil
1 small onion, chopped
1 lb. ground beef
1 pinch salt
2 tbsp. paprika
1 tbsp. cumin
1/2 tsp. pepper
1/2 cup raisins
1 tbsp. vinegar
2 hard boiled eggs, peeled and chopped
1 quart oil for frying, or as needed
In a medium bowl, stir together the flour and salt.  Cut in shortening until the mixture resembles coarse crumbs.  Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball (gluten free flour will need extra water).  Pat into a ball and flatten slightly.  Wrap in plastic wrap and refrigerate for one hour.
 
Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion and cook until tender.  Crumble in the beef and season with salt, paprika, cumin, and pepper.  Cook, stirring frequently until beef is browned.  Stir in the raisins and vinegar.  Refrigerate until chilled, then stir in the hard boiled eggs.
 
Form the dough into 2" balls.  On a floured surface, roll each ball into a thin circle.  Spoon some of the meat mixture onto the center, then fold into half-moon shapes.  Seal edges by pressing with your fingers.  Heat oil in a deep-fryer or pan to 365 degrees.  Place two pies into the fryer at a time.  Cook for about 5 minutes, turning once to brown on both sides.  Drain on paper towels and serve hot.

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