Fried Empanadas
Fried Empanadas are crispy stuffed pastries filled with a flavorful savory mixture.A homemade dough creates a golden shell with a satisfying crunch.Seasoned ground beef, onions, garlic, and peppers make a delicious classic filling.The empanadas are sealed by hand and fried until beautifully golden brown.They are perfect for appetizers, snacks, parties, and family meals.Serve them warm with your favorite dipping sauce for an irresistible treat.
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.