Crispy Fried Empanadas

Ingredients List

Dough Ingredients:

• 4 ½ cups all-purpose flour

• 1 ½ teaspoons salt

• ½ cup shortening

• 1 ¼ cups water, or as needed

Filling Ingredients:

• 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

For Frying the Empanadas:

• 1 quart oil for frying, or as needed

Instructions

Prepare all necessary ingredients.

Prepare the dough: Combine flour and salt in a medium bowl. Cut in the shortening with a pastry cutter until the mixture forms coarse crumbs.

Gradually add water, a few tablespoons at a time, using a fork to stir until the dough starts to come together.

Form the dough into a ball and gently flatten. Wrap it in plastic wrap and refrigerate for 1 hour.

Prepare the filling while the dough chills: Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.

Add beef, paprika, cumin, pepper, and salt to the skillet. Cook and stir until the beef is browned and crumbled, about 5 to 7 minutes.

Drain off any excess grease, then stir in the raisins and vinegar. Cover the mixture and refrigerate until chilled, about 1 hour.

Take the dough and filling out of the refrigerator. Roll the dough into twenty-four 2-inch balls.

Mix the hard-cooked eggs into the filling.

While the oil heats up, roll a ball of dough on a floured surface into a thin circle. Spoon filling onto the center, fold the dough into a half-moon shape, and pinch the edges together to seal. Repeat the process for the remaining empanadas.

Fry the empanadas in batches, cooking 1 to 2 at a time in hot oil until golden brown, about 2 1/2 minutes on each side.

Place on paper towels to drain. Serve while hot.

Editor's Note:

We have calculated the nutritional value of the frying oil, assuming a 10% retention after cooking. The actual amount may differ based on cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)