Ingredients

How to make it

  • In a large saute pan, heat the oil to medium.
  • Saute the pimentos, onions, cumin, oregano, garlic, paprika and tomato paste for about 2 minutes. Add the ground beef and stir for another 2 minutes. Add the red wine and deglaze the pan.
  • Add the water, salt and pepper. Stir well, lower the heat and cover the pan. Let simmer for 15-20 minutes more. Drain and cool.
  • Place 1-2 tablespoons of the empanada mixture inside of each shell. Brush beaten egg around the edge, fold in half and press the seam with a fork to seal.
  • Fill a deep fryer or large pot half way with vegetable oil. Set to medium high heat. Preheat until ready.
  • Pierce the Emapanadas with a fork several times. Deep fry until light (very light) golden color. Remove to a paper towel to drain.
  • Sorry, it's time to eat. I will be back later....

Reviews & Comments 11

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  • dugger 4 years ago
    This is an old recipe and old comments but accurate. The shell seems to be the main element. I am such a terrible baker that I cannot seem to do what they tell me is possible. Soooo.. either take the recipes you get from the experts or GO BUY THEM.
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  • carmenperez 6 years ago
    hi everybody living in Puerto Rico the disks are plentifull and i make these all the time luv them
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  • dugger 6 years ago
    GA's recipe for the shells works fine. I would suppose you could use plain Crisco and a pat of butter to get the flavor.
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  • unswissmiss 6 years ago
    Can you send me the empanada shell recipe? I bet there's no way I'll find them around here.
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  • ga 6 years ago
    Overall good rec. I suggest baking instead of frying... 450 degree for 20 minutes.
    for the shells:
    2 cups all purpose unbleached flower
    2 egg-yolks only
    1/2 cup butter flavor Crisco
    1 teaspoon salt
    water... add just enough to get the consistency of bread dough
    form into disks 1/4 inch thick x 5 inch diameter.
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  • cubralinda 6 years ago
    you can make the shells with fluor and eggs. we make our empanadas at home from scratch, I will have to get the recipe and send it to you. Their awesome!!!!
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  • mslisa 7 years ago
    can I have the shell recipe too?
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  • dugger 7 years ago
    Actually I have a recipe for the shell too. It is a little different from a pie crust, it's tougher and won't break or tear as easily. Also harder to roll out. Got it from a separate recipe. I'll send it to you if you'd like to try it.
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  • tpatti 7 years ago
    Hmmmm, is the empanada shell different than a pie crust? I always wanted to make these, and I thought I could make my own crust.
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  • dugger 7 years ago
    By the time I finish commenting this will be a 10 screen recipe... the Empanada Shells... We went to 4 groceries here before we found them. They are usually available in the frozen food section of a grocery that provides ethnic foods. Particularly Cuban, Spanish or South American foods.
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  • dugger 7 years ago
    Don't Overcook... One thing I've found is that you can easily overcook these puppies. Only fry them until the first hint of golden color appears. If you fry them too long you get stuffed Fritos.
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