Fried Empanadas are irresistible hand-held pastries made with a tender, flavorful dough wrapped around a savory filling and fried until beautifully golden and crisp. Their crunchy exterior gives way to a warm, satisfying center, making them perfect for snacks, appetizers, parties, lunchboxes, or casual family meals.
Fried Empanadas:
Empanadas are enjoyed throughout Latin America, Spain, and many other parts of the world, with fillings and preparation methods varying from region to region. Fried versions are particularly popular because deep-frying creates a wonderfully crisp shell that contrasts with the juicy, flavorful filling.This easy homemade recipe features a seasoned ground beef filling with onions, garlic, peppers, and warm spices. You can customize the filling with chicken, cheese, vegetables, or other ingredients to create your own favorite version.
History:
The word empanada comes from the Spanish and Portuguese verb empanar, meaning to wrap or coat something in bread or dough. Empanadas have a long culinary history in Spain and Portugal and spread throughout Latin America through European influence.
Different countries developed their own distinctive versions. Some are baked, while others are fried, and fillings can range from beef and chicken to cheese, seafood, vegetables, and sweet fillings. Today, fried empanadas remain a beloved street food, snack, and celebration dish across many cultures.
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Fried Empanadas
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 4 tablespoons cold unsalted butter
- ¾ cup warm water
- 1 tablespoon vegetable oil
For the Filling
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder, optional
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons chopped green olives, optional
For Frying
- Vegetable or canola oil, enough for deep frying
For Serving
- Salsa
- Sour cream
- Guacamole
- Hot sauce
- Lime wedges
Instructions
Make the Dough
- In a large mixing bowl, combine the flour, salt, and baking powder.Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.Gradually add the warm water and oil.Mix until a soft dough forms.
Knead the Dough
- Transfer the dough to a lightly floured surface.Knead gently for approximately 5 minutes, until smooth and elastic.Avoid adding too much flour because a very dry dough can produce tough empanadas.
Rest the Dough
- Shape the dough into a ball.Cover it with plastic wrap or a clean kitchen towel.Let it rest for approximately 20 minutes.
Prepare the Filling
- Heat olive oil in a large skillet over medium heat.Add the diced onion and bell pepper.Cook for approximately 4 minutes until softened.Add the garlic and cook for another 30 seconds.
Season the Filling
- Add tomato paste, cumin, paprika, oregano, chili powder, salt, and black pepper.Stir well and cook for another 2–3 minutes.Remove from the heat.Stir in cilantro or parsley, along with olives and chopped egg if using.
Roll Out the Dough
- Divide the dough into 12 equal portions.Roll each piece into a ball.Using a rolling pin, roll each ball into a thin circle approximately 5–6 inches in diameter.
Seal the Edges
- Press the edges firmly with your fingers.Then use a fork to crimp the edges for an attractive finish and extra security.Make sure there are no openings where the filling can escape during frying.
Heat the Oil
- Pour oil into a deep, heavy-bottomed pot.Heat to approximately 350°F (175°C).Use a kitchen thermometer for the most reliable results.
Fry the Empanadas
- Carefully place a few empanadas into the hot oil.Do not overcrowd the pot.Fry for approximately 3–4 minutes per side, or until golden brown and crisp.
Serve
- Serve the empanadas warm with salsa, chimichurri, guacamole, sour cream, or your favorite dipping sauce.
Notes
- Dough consistency: The dough should be soft and pliable but not sticky.
- Filling: Always cool the filling before assembling the empanadas.
- Overfilling: Too much filling can cause the seams to burst during frying.
- Sealing: Firmly crimp the edges to prevent leaks.
- Oil temperature: Maintaining approximately 350°F (175°C) helps create a crisp exterior without excessive oil absorption.
- Batch size: Fry only a few empanadas at a time.
- Draining: A wire rack keeps the bottoms crisp better than leaving them directly on paper towels.
- Serving: Fried empanadas are best served warm and fresh.
Tips for Fried Empanadas:
- Chill the dough briefly if it becomes too soft while assembling.
- Use a kitchen scale to divide the dough evenly.
- Don’t make the dough too thick or the finished empanadas may feel heavy.
- Keep the prepared dough circles covered so they don’t dry out.
- Press out excess air around the filling before sealing.
- Test one empanada first to check the oil temperature.
- Maintain a consistent frying temperature throughout cooking.
- Serve immediately for the crispiest texture.
FAQs for Fried Empanadas:
Q: What are fried empanadas?
Fried empanadas are stuffed pastries made from dough wrapped around a savory or sweet filling and deep-fried until crisp and golden.
Q: Can I use store-bought empanada dough?
Yes. Store-bought empanada discs are a convenient shortcut and work particularly well when you want to reduce preparation time.
Q: Can I use chicken instead of beef?
Absolutely. Shredded cooked chicken makes an excellent filling. You can also use pork, cheese, seafood, or vegetables.
Q: Why are my empanadas opening while frying?
The edges may not have been sealed firmly enough, or the empanadas may have been overfilled. Make sure the filling is cool and leave enough dough around the edges for sealing.
Q: Why are my empanadas greasy?
The oil may not have been hot enough. Oil around 350°F (175°C) helps the dough cook quickly and develop a crisp exterior.
Q: Can I bake these empanadas instead?
Yes. Brush them lightly with beaten egg and bake at approximately 400°F (200°C) until golden brown, usually around 20–25 minutes.
Q: Can I make empanadas ahead of time?
Yes. Assemble the empanadas and refrigerate them for several hours before frying. Keep them covered to prevent the dough from drying out.
Q: Can I freeze fried empanadas?
Yes. Allow them to cool completely, wrap them well, and freeze. Reheat them in an oven or air fryer to restore crispness.
Conclusion:
Fried Empanadas are a delicious combination of crisp pastry and savory filling, making them a perfect choice for everything from everyday snacks to festive gatherings. The golden exterior provides a satisfying crunch, while the seasoned beef filling delivers rich, comforting flavor.
The secret to excellent fried empanadas is simple: keep the dough tender, cool the filling completely, seal the edges securely, and maintain the correct oil temperature. Once you’ve mastered the basic technique, you can experiment with countless fillings and create your own signature empanadas.