Empanadas de Carne (Beef Empanadas)
- Level: Intermediate
- Total: 3 hr 30 min
- Active: 2 hr
- Yield: 12 small empanadas
- Level: Intermediate
- Total: 3 hr 30 min
- Active: 2 hr
- Yield: 12 small empanadas
Ingredients
Picadillo (Simmered Ground Beef):
Sazón Completa:
Garlic and Cilantro Aïoli:
Directions
Special equipment:
a 4-inch biscuit cutter; a deep-fry thermometer- In a large bowl, whisk together the flour and salt. Add the shortening and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse pea-size crumbs. In a small bowl, whisk together the egg, 3/4 cup ice-cold water, and vinegar. Pour the egg mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms. If the dough feels dry or crumbly, add more ice-cold water, 1 tablespoon at a time, until it holds together but isn’t sticky.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands and sprinkle a little flour directly onto the dough. Gently knead just until the dough forms a smooth, cohesive ball, being careful not to overwork it. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Line a baking sheet with parchment paper. Turn the chilled dough out onto a lightly floured surface. Flour a rolling pin and roll the dough into a 12-by-18-inch rectangle, about 1/8 inch thick. Using a 4-inch biscuit cutter, cut the dough into 12 rounds. Transfer the rounds to the prepared baking sheet and refrigerate until firm, at least 30 minutes.
- When ready to assemble, set up a lightly floured work surface, a small bowl with the picadillo and a small spoon, a small bowl of ice-cold water for sealing, a fork for crimping, and a clean kitchen towel to wipe your fingers as you go.
- Working with one dough round at a time, place 2 teaspoons of picadillo in the center. Dip your fingers in the water and lightly moisten the edges of the dough. Fold the round in half to enclose the filling and press the edges together to seal. Use a fork to crimp the edges. After crimping, use a toothpick to gently poke three small holes along the top of each empanada to help steam escape while cooking and prevent puffing or bursting. Transfer the empanadas to the baking sheet and refrigerate until firm, at least 30 minutes.
- In a large caldero or Dutch oven, heat the oil over medium heat to 350 degrees F. Working in batches of four, using a slotted spoon or spider strainer, lower the empanadas into the hot oil, making sure not to overcrowd the pot. Cook until golden and crisp all over, about 2 minutes per side. Using a slotted spoon or spider strainer, transfer the empanadas to a paper towel–lined plate to drain. Let cool slightly before serving with the Garlic and Cilantro Aïoli.
Picadillo (Simmered Ground Beef):
- In a large skillet, heat the oil over medium heat until shimmering. Add the onion, bell peppers, and garlic. Cook, stirring occasionally, until the onion is softened, 5 to 7 minutes. Stir in the ground beef and sazón. Cook, breaking up the meat with a potato masher or a wooden spoon, until the beef is browned, 5 to 7 minutes. Add the wine and scrape up any browned bits on the bottom of the pot.
- Stir in the olives, olive brine, capers, raisins, and tomato sauce. Season with a generous pinch of salt and pepper. Reduce the heat to low and let the picadillo simmer gently, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
- Use the picadillo to fill empanadas. Alternatively, let the picadillo cool, then store in an airtight container in the fridge for up to 4 days to enjoy later.
Sazón Completa:
- In a small bowl, whisk together the salt, annatto, garlic powder, onion powder, cumin, coriander, and oregano. Store in an airtight container in a cool, dry place for up to 6 months.
Garlic and Cilantro Aïoli:
- In a food processor, combine the cilantro, garlic, and olive oil. Pulse on high speed, scraping down the sides as needed, until a smooth, bright green paste forms, about 30 seconds. Transfer the mixture to a small bowl and whisk in the mayonnaise and salt until fully incorporated. To let the flavors meld, cover with plastic wrap and refrigerate for at least 30 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.
Cook’s Note
If you’re not using the dough right away, you can roll out and cut the discs, stack them with parchment paper in between, and store them in a sealed freezer-safe bag or container in the freezer for up to 3 months. Thaw in the fridge overnight before filling and frying. You can also assemble the empanadas completely, then freeze them in a single layer on a parchment-lined tray until solid. Once solid, transfer to a freezer-safe bag or container. When ready to cook the empanadas, thaw in the fridge overnight before frying as directed. This helps ensure even cooking and prevents them from bursting in the oil.
