How to Make Beef Empanadas

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. One of my favorite snacks!

Difficulty: Easy

Instructions

Things You'll Need:

• 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
• About 4 cups vegetable oil

1. Makes 10 empanadas
   active time: 1 hr
   total time: 1 hr

2. Cut each egg crosswise into 10 thin slices.

3. 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.

4. 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.

5. Preheat oven to 200°F with rack in middle

6. 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.

7. 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.

8. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Tips & Warnings

• 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.)

[vegistephie]

on 2/5/2009 i may have to try a vegi version of this :0)

[DenaEBolton]

on 2/4/2009 Another one for my favorites!

[healthymomof5]

on 2/4/2009 I love these! I'm going to try these!5*

[Jlr1989]

on 2/4/2009 great tips! 5 stars and a recommendation!

[GilinAtlanta]

on 2/3/2009 Good article.