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Beef Empañadas

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Beef Empañadas

Beef Empañadas

amanda

Equipment

  • - Large Cutting Board (For Prep Work)

  • - High-Quality Chef's Knife (4-6 inches)

  • - Measuring Cups & Spoons Set

  • - Silicone Spatula

  • - Rolling Pin

  • - Pastry Rolling Mat

  • - Empanada Mold or Muffin Tins

  • - Silicone Baking Mat (for Parchment, though not directly related to beef empanadas)

  • - Stand Mixer with Dough Hook (Optional)

  • - Pastry Brush

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

  • About 4 cups vegetable oil

  • a deep-fat thermometer

Instructions

1

Instruction 1

Cut each egg crosswise into 10 thin slices.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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