Recipe

Beef Empanadas Recipe

Add Step-by-Step Photos	Darbar / All my dishes 2 years, 3 months ago 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 a... More Prep:25m Cook:25m Servings:5	Darbar
	beef cumin oregano raisins fried baked empanada meat pie

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Ingredients

2 hard-boiled large eggs

1/2 medium onion, finely chopped

1 tablespoon olive oil

1 garlic clove, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

3/4 pound ground beef chuck

2 tablespoons raisins

1 1/2 tablespoons chopped pimiento-stuffed olives

1 (14-ounce) can whole tomatoes in juice, drained, reserving

2 tablespoons juice, and chopped

1 package frozen empanada pastry disks, thawed (available at Mexican grocers)

About 4 cups vegetable oil

Directions

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.)

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Comments

grizzlybear 2 years, 3 months ago said:
Defently will try these ....I gonna use buffalo..I bet they are great......thanks for posting

krumkake 2 years, 2 months ago said:
Darbar, do you find the frozen empanada disks around here? I've never noticed them when I'm cruising the freezer aislt - or do you go to a Mexican grocery store? Would love to try these...

sunny 2 years, 2 months ago said:
Hey Dario - that's a good question are the frozen empanada disks hard to find - I've never seen them before.

darbar 2 years, 2 months ago said:
I got the frozen empanada disks at the Mexican grocery store. Sorry, I should've mentioned that.

zena824 2 years, 1 month ago said:
I know I would love this....kinda reminds me of the jamician meat pies...

debra47 2 years ago said:
Great recipe! Loved empanadas when I lived in Spain but have never made them. They can go on the list of other items that I want to make for the first time which include biscotti, homemade pie crust and homemade pasta.

chihuahua 1 year, 10 months ago said:
As a child I lived in Santiago, Chile for a couple of years. My Step-grandmother made empanadas all the time. I LOVED them and always looked forward to eating them. I have been searching for a recipe I could make. Thank you.

goblue434 1 year, 4 months ago said:
Darbar, Are the discs you use from corn or wheat flour? When I make empanadas, I make them from corn flour

darbar 1 year, 4 months ago said:
Hey Goblue, I think the ones that I buy are from wheat flour. I never really paid attention, but they look like wheat flour.

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