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Crispy Beef Empanadas

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PREP TIME
50 min
COOKING TIME
70 min
TOTAL TIME
180 min
SERVINGS
24 servings
Chilean Spanish
Crispy Beef Empanadas
Ingredients
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup shortening
  • 1 1/4 cups water, or as needed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 1/2 pounds ground beef
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon ground black pepper
  • 1 pinch salt
  • 1/2 cup raisins
  • 1 tablespoon white vinegar
  • 2 large hard-cooked eggs, peeled and chopped
  • 1 quart oil for frying, or as needed
Instructions
1
Gather all necessary ingredients beforehand.
2
Combine flour and salt in a medium-sized bowl. Use a pastry blender to break down the shortening into small pieces, mixing it with the flour until the mixture resembles coarse crumbs.
3
Gradually add water to the bowl, stirring constantly with a fork until the dough starts to come together.
4
Shape the dough into a ball and flatten it slightly. Cover with plastic wrap and refrigerate for 1 hour.
5
Prepare the filling while the dough is chilling: Heat oil in a large skillet over medium heat. Add an onion and cook until it's tender, taking about 5 minutes.
6
Add beef, paprika, cumin, pepper, and salt to the skillet. Cook and stir constantly until the beef is browned and crumbly, which should take around 5 to 7 minutes.
7
Remove excess grease from the skillet and stir in raisins and vinegar. Cover the skillet with a lid and refrigerate until chilled, approximately 1 hour.
8
Take the dough and filling out of the refrigerator. Form twenty-four small balls from the dough.
9
Stir hard-cooked eggs into the filling.
10
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). During this time, roll one ball of dough on a floured surface into a thin circle. Spoon some filling onto the center, fold the dough into a half-moon shape, and press the edges with your fingers to seal. Repeat this process until all empanadas are formed.
11
Fry 1 to 2 empanadas at a time in hot oil until browned, approximately 2 1/2 minutes per side.
12
Drain the empanadas on paper towels. Serve hot