Empanadas

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Empanada Dough (see Cook's Note, below):
  • 3 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • Pinch salt
  • 1/2 cup lard or shortening
  • 1 egg
  • 3/4 cup chicken stock
  • Empanada Filling:
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 tablespoon garlic salt
  • 2 tablespoons tomato paste
  • 2 tablespoons vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • Oil or shortening, for frying
  • Aioli Dip:
  • 1 cup real mayonnaise, such as Kraft
  • 1 tablespoon adobo sauce
  • Juice of 1/2 lime
Directions
  • For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

  • In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

  • In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

  • Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

  • Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

  • For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

  • Cook's Note: Goya makes empanada disks, but if you cannot find them or prefer fresh, you can make your own following this recipe.

  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    This recipe is featured in:

    Kickoff Snacks