Beef Empanadas
From darbar 17 years ago
- 25 minutes to make
- Serves 5
The exquisitely fragrant beefy filling in these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner. Read more This recipe is from Epicurious. See less
Ingredients
- 2 hard-boiled large eggs shopping list
- 1/2 medium onion, finely chopped shopping list
- 1 tablespoon olive oil shopping list
- 1 garlic clove, finely chopped shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon dried oregano shopping list
- 3/4 pound ground beef chuck shopping list
- 2 tablespoons raisins shopping list
- 1 1/2 tablespoons chopped pimiento-stuffed olives shopping list
- 1 (14-ounce) can whole tomatoes in juice, drained, reserving shopping list
- 2 tablespoons juice, and chopped shopping list
- 1 package frozen empanada pastry disks, thawed (available at Mexican grocers) shopping list
- About 4 cups vegetable oil shopping list
How to make it
- Cut each egg crosswise into 10 thin slices.
- Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
- Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
- Preheat oven to 200°F with rack in middle.
- Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
- Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
- Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
- Cooks' note: Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
Reviews & Comments 11
-
All Comments
-
Your Comments