Ingredients
- 1 tablespoon caul fat or any other type of fat
- 1 pound bottom round or sirloin, hand-chopped or ground
- 5 to 6 scallions, thinly sliced, white and green parts separated
- 1/2 cup seedless raisins
- 2 tablespoons dry oregano
- 1 tablespoon crushed red pepper
- 1 tablespoon ground cumin
- 2 tablespoons Spanish sweet paprika
- Salt and pepper
- 2 roasted peppers, diced
- Empanada dough discs*
- 10 green olives, pitted
- 3 eggs, hard boiled and sliced
- Oil, for frying
Directions
In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
*Available frozen at specialty markets.
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By emordini_10116932
Middletown, NJ
on June 13, 2010
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I made these as one of several appetizers this past New Year's Day. They were the first appetizers to go. I didn't hear compliments, so asked if people liked them. They told me they loved them and thought I must have purchased them, thus no compliments to me! I made nachos the next day with the left over meat mixture. I would be hard-pressed to make this any other way. Absolutely delicious.
By modestosolazul_...
pasadena, CA
on December 05, 2005
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Balanced, juicy, sweet and with a kick courtesy of crushed chili's, these empanadas are sure to steal the show and become crowd favorite.
By alexobr_983756
Garfield, NJ
on February 24, 2005
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These could just be the tastiest empanadas ever! But be careful with the crushed pepper, use at your own discretion.
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