Fried Empanadas
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
- Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
- Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
- Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
- Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
- Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
- Stir hard-cooked eggs into filling.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
- While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
- Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
- Drain on paper towels. Serve hot.
Source
Original recipe: View Original