Ingredients
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4 1/2 cups All-Purpose Flour
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1 1/2 teaspoons Salt
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1/2 cup Shortening
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1 1/4 cups Wateror as needed
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2 tablespoons Olive oil
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1 Onionsmall, chopped
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1 1/2 pounds Ground Beef
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2 tablespoons Paprika
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1 tablespoon Cumin
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1/2 teaspoon Ground Black Pepper
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1 pinch Salt
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1/2 cup Raisins
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1 tablespoon White vinegar
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2 Hard-Cooked Eggspeeled and chopped
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1 quart Oilfor frying, or as needed
Directions
For the tastiest fried empanadas made with handmade dough, try this simple recipe. This recipe is made much better by the hard-cooked egg, raisin, and ground beef mixture.
Steps
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1
Done
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Gather all ingredients. |
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2
Done
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Prepare the dough: In a larger basin, mix together flour and salt. Using a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. |
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3
Done
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A few teaspoons of water at a time should be added with a fork to the mixture until it comes together. |
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4
Done
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Shape into a ball and slightly press down. After wrapping in plastic wrap, chill for an hour. |
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5
Done
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While the dough is chilling, prepare the filling: In a big skillet, heat the oil over medium heat. Add the onion and simmer for about 5 minutes, or until soft. |
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6
Done
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Add the beef, paprika, cumin, pepper, and salt. Cook and stir for 5 to 7 minutes, or until the beef is browned and crumbly. |
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7
Done
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After removing any excess oil, mix in the vinegar and raisins. Once cold, cover and chill for approximately one hour. |
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8
Done
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Take the dough and filling out of the fridge. Shape dough into 24 two-inch balls. |
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9
Done
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Add hard-boiled eggs to the filling and stir. |
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10
Done
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In a deep fryer, heat the oil to 365 degrees Fahrenheit (180 degrees Celsius). |
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11
Done
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Roll out one ball of dough and roll it into a thin circle on a floured surface while the oil heats. After spooning filling into the center, fold the dough into a half-moon shape, then seal the edges by pressing them together with your fingers. Continue filling and forming the remaining empanadas. |
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12
Done
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Fry one or two empanadas at a time, working in batches, in heated oil until browned, about 2 1/2 minutes per side. |
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13
Done
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blot with paper towels. Warm up the food. |
